These cookies are a gluten and dairy-free take on the classic chocolate chip cookie. This was my first successful recipe when I starting baking gluten-free. When I was first diagnosed with a wheat allergy and had to cook and bake gluten-free, I really believed I would never be able to eat things like cookies again. I mean who can resist a chocolate chip cookie? Luckily, nowadays gluten-free doesn’t mean you can’t eat delicious desserts again.
It took me a few times, but I finally came up with this recipe, and now enjoy baking and eating them often. I make and use my own Gluten-free flour blend, but you may use any brand of gluten-free flour blend that works for your allergy needs.
I would recommend these brands: Bob’s Red Mill Gluten Free 1-to-1 baking flour, King Arthur Gluten-Free All-Purpose Flour, or Krusteaz Gluten-Free All-Purpose Flour.
NOTE: If your flour blend contains Xanthan Gum, then omit it from this recipe.
To make the recipe dairy-free I recommend any of these non-dairy butter brands: Spectrum Organic All-Vegetable Shortening, Earth-Balance (I use soy-free). I also use Organic Valley Ghee. Ghee is clarified butter, so it’s not dairy-free, but if you can tolerate it, I recommend it.
Most of the chocolate chips you find in the stores contain milk and soy. I like to use Enjoy Life brand chocolate chips. They are completely free of all the common allergens. I sometimes find myself eating them by the handful while making these cookies.
These cookies have become a family favorite, and they don’t last long.
My hope is these cookies will inspire you to continue your gluten-free baking journey, and you will enjoy these with your family too.
Leave a comment and let me know what you think.
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My hope is you will come to enjoy cooking. Here are some of my favorite tools that will make your time in the kitchen more fun (paid Amazon links).