World’s Best Gluten and Dairy Free Chocolate Chip Cookies

This Chocolate Chip recipe has literally changed my life I swear.

I’ve brought these cookies to numerous holiday parties where I received GLOWING reviews from the gluten eating population. (Who did not notice the lack of gluten or dairy) Even my dad a self proclaimed ” connoisseur of chocolate chip cookies” has stamped them as worthy.

They are perfectly soft, the texture is everything you want in a home baked cookie with a beautiful contrast of sweet and salty from the sea salt on top.

So if that does not persuade you to try these out, I don’t know what will.

Last chance…..

Lets get into it!

This recipe usually makes about 20 cookies depending on how big you roll em up.

Here’s what you’ll need

• 1 1/2 sticks unsalted dairy free Butter (room temperature)
• 2/3 cup light Brown Sugar
• 1/2 cup Granulated Sugar
• 1 egg + 1 yolk (room temperature)
• 1 tbsp Vanilla extract
• 2 cups Gluten free flour blend (I use King Arthur’s All purpose GF)
• 1/2 tsp xanthan gum (omit if your flour blend already has it)
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp kosher salt
• 200 g Dark Chocolate, Chopped

Instructions

Step 1

In a medium bowl, whisk together gluten-free flour, Xanthan Gum (omit if your flour blend already has it), baking powder, baking soda, and salt. Set aside. 

Using an electric mixer fitted with a paddle attachment, or by hand with a fork, cream the room temperature butter and sugars just until combined.

Step 2

Add in the eggs and vanilla and mix until combined, scraping the sides and bottom on the bowl. 

Step 3

Add in the dry ingredients, just until a dough forms. The dough will be very soft at this point.

Step 4

Mix in the chopped chocolate, leaving some pieces to decorate the tops of the cookies before baking.

Step 5

With the cookie dough still in the mixing bowl, cover it with plastic wrap and press down so the plastic wrap is making direct contact with the dough. This keeps it fresh and prevents air from drying out the dough.

Allow the cookie dough to chill for 2 hours before using a scoop to portion out the cookies.

NOTE: These cookies bake their best when they have had plenty of time to rest in the fridge. If you have time let them chill out for 2 to 24 hours.

Step 6

Preheat the oven to 350°F degrees. 

Place the cookies about 2 inches apart on a large sheet pan that’s lined with parchment paper. Top each cookie with a few extra pieces of chopped chocolate.

Bake for approx 15 minutes, or until the edges of cookies look firm, but the centre still looks slightly doughy.

Remove the cookies and sprinkle with some sea salt as they cool. Allow the cookies to cool for approx 5 minutes on the sheet pan before diving in (if you can resist).

These cookies are my latest obsession and I promise you won’t regret making them! Try these out for your next girls night treat!

Be well,

Emily