Perfectly soft on the inside, crisp and caramelized on the outside Gluten Free Dairy Free Chocolate Chip Cookies! A universal favorite that taste like home
Hi everyone!
If I’ve learned one universal truth, it’s that we all LOVE chocolate chip cookies! I swear, it’s like the one cookie that has gone viral, and could probably lead to world peace one day, if we had a giant bake sale. Turns out, a lot of you are VERY interested in dairy free and gluten free baking, especially when you don’t have to sacrifice any deliciousness.
One of the main reasons I love these Gluten Free Dairy Free Chocolate Chip cookies so much is because they come together so quickly, in one bowl. The almond flour works so well with the mini dark chocolate chips, and keep the cookies super tender.
Want more cookies? Be sure to check out Pink Lemonade Thumbprint Cookies, Nutella Swirl Cookies, and Tahini Shortbread Cookies.
How to make perfect GF DF Chocolate Chip Cookies
So here we are, back to these delicious GF DF CCC (you all understood those abbreviations, right?). I love this recipe because it doesn’t use a gluten-free flour, which are not all created equal. In these cookies, I use finely ground almond flour and tapioca flour which are both easy to find in most Organic sections of your grocery store. My favorite brand is Bob’s Red Mill, and no, this isn’t sponsored. I just love the quality of their products.
In place of butter, I use melted coconut oil. When it comes to sweeteners, you have a two choices: honey or brown sugar. Both choices produce delicious results, but if you’re staying away from refined sugars, go with honey! If you love rich, molasses notes of flavor in your cookies, go with the brown sugar.
Pro Tips from LeAnne
Another key element to making great CCC is chilling the dough. Pop the dough balls into the fridge for a minimum of 30 minutes (not too long, right?) to give the cookies time to chill. This will help stabilize them so they don’t spread too much and flatten out when they hit the heat of the oven. Go with a full hour of chill time if you can!
These cookies are straight forward, everything comes together by hand, basically in one bowl, and there’s no fear of over-mixing, because we’re not using wheat flour. I can’t wait for you all to make these because they are MAJOR crowd-pleasers! Leave a comment below to let me know what you think!
Make sure to tag me @lions.bread on Instagram if you make these Gluten Free Dairy Chocolate Chip Cookies! I love seeing my recipes come to life in your kitchens – To pin this recipe and save it to your favorite boards, simply Tap any image on this page and the ‘Pin It!’ icon will appear, or click the icon at the end of each post.
The RECIPE
Gluten Free Dairy Free Chocolate Chip Cookies
Perfectly soft on the inside, crisp and caramelized on the outside Gluten Free Dairy Chocolate Chip Cookies! A universal favorite that taste like home
Ingredients
- 1 egg room temperature
- ¼ cup honey or ⅓ cup dark brown sugar 85 g
- ¼ cup coconut oil 54 g, melted
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups almond flour 200 g
- ½ cup tapioca flour 65 g
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ⅔ cup chocolate chips
Instructions
In a large bowl, whisk together the egg, honey, melted coconut oil, and vanilla and almond extract until well combined.
Add the almond flour, tapioca flour, baking soda, and kosher salt to the bowl. Whisk well, making sure that there are no dry pockets of almond flour.
Add the chocolate chips to the batter, mix in gently until evenly distributed. Cover the bowl with plastic wrap, and chill for 1 hour in the fridge.
- Spoon tablespoon size scoops on parchment lined baking sheet, and bake for 12 minutes at 375 degrees.
The post Gluten Free Dairy Free Chocolate Chip Cookies first appeared on Lion’s Bread Blog.