Ok, let's get back to basics with gluten free chocolate chip cookies. I have to be honest and tell you that I have failed many more times than I have succeeded in this new world of gluten free baking. It is not as simple as swapping enriched flour for a gluten free flour. No, no this is much more complex and requires many tireless experiments in the kitchen, only to realize you have failed over and over again. But I have finally found a flour combination that is stable, structured and most importantly, delicious.
Baking for the holidays continues to be a fond and nostalgic activity with my family. It obviously serves the purpose of making an innumerable amount of baked goods to be shared with friends, family and co-workers, but it also serves as quality time with my mom and sister. This year, thanks to my fantastic mom, I had my own little work station and baking materials in her (newly remodeled!) kitchen to ensure my gluten free flour, dairy free butter and chocolate, and unrefined coconut sugar were not cross-contaminated with the ingredients I used to know and love. Their recipes seemed so much more straightforward and came out looking like the fabulous crowdpleasers I fondly remembered. But finally, my batch of gluten free and dairy free chocolate chip cookies came out looking and smelling the way they should. Reminiscent of the perfect Nestle Tollhouse chocolate chip cookie, spread out all warm and gooey on the baking sheet. Finally. I went back to the basics but felt like the best baker in the world. Oh, and the best part? I could eat the chocolate chip cookie dough again. #chocolatechipcookiedough
Serves: 24 to 48
Prep Time: 10 minutes
Cook Time: 10 to 12 minutes
Fresh From the Market:
- 1 c. Earth Balance Coconut or Buttery Spread
- 1 Organic Brown Egg
- 1 1/4 c. Sunspire Chocolate Chips (Dairy Free, Naturally Sweetened)
From the Pantry:
- 1 c. Brown Rice Flour
- 1/2 c. Arrowroot Starch
- 1/4 tsp. Xanthan Gum
- 1 c. Coconut Sugar
From the Spice Rack:
- 1/4 tsp. Sea Salt
- 1 tsp. Ground Cinnamon (optional)
- Hand Mixer
- 2 Large Mixing Bowls
- Whisk and Wooden Spoon
- Parchment Paper (optional)
- Preheat oven to 375 F degrees.
- In one mixing bowl, combine the brown rice flour, arrowroot and xanthan gum. Whisk together and add the sea salt and cinnamon. The cinnamon is optional but it adds a nice earthy taste alongside the slight bitterness of the dark chocolate. Set aside.
- In the other mixing bowl, combine the coconut sugar and earth balance spread. Mix on low with the hand mixer and add the egg. Continue to mix until smooth and fully blended.
- Slowly fold the dry ingredients into the wet and blend with the hand mixer.
- Once fully blended, add the dairy free and grain sweetened chocolate chips. Mix together with a large wooden spoon and set aside.
- Line the baking sheet with the parchment paper for an easy clean up or spray the sheet lightly. But seriously, the parchment paper is amazing.
- To make two dozen cookies, use a tablespoon to scoop the dough onto the baking sheet. To make three to four dozen, scoop with a teaspoon or heaping teaspoon.
- Bake for 10 to 12 minutes or until the edges start to brown lightly. Stick a toothpick in the middle to ensure it is done, take the pan out and let it cool for 5 to 10 minutes. Then move the cookies to a cooling rack for another 10 to 15 minutes or until fully cool.
Move the cookies to a plate or a cookie jar for safekeeping....because you never know who might try to steal the cookie from the cookie jar...ahem, Holly....
Looking for more gluten free and dairy free cookie and dessert recipes? Well you are in luck! Check out these other delicious recipes to satisfy even the healthiest sweet tooth :)