So originally I wasn’t planning on posting this recipe! The other night I was just baking for fun… because secretly I am an 85 year old grandma trapped in the body of a 25 year old. I also go to bed by 10:30. And drink tea… omyGod! Sounds so much worse when I type it out….
I have been on a mission for the past year to find the absolute best Gluten Free and Dairy Free Cookie recipe! Not even for the blog, but just because I have been dying for a delicious cookie that I can eat without all my intolerances going crazy on me! And for those of you that try to bake dairy free and/or gluten free you know there can be some pretty nasty recipes out there. Gluten free cookies usually have that kind of ‘off’ after taste? You know what I’m talking about? They can get chalky… crumbly…weirdly chewy (not in a good way). And vegan butters can sometimes give baked goods this distinct (fish oily? how would you describe it??) taste.
But this new cookie recipe has NONE of the above! Omygoodness – SO yummy! Just had another after breakfast… for research purposes obviously… :)
These little lovelies are thick and chewy (in a good way!), with plenty of chocolate chips, and that smooth brown sugary butter flavor we all crave from the infamous Tollhouse recipe.
But before I let you loose on the recipe, I want to give you a few tips – these will make such a difference in your cookies!
- Measure your dry ingredients by weight on a kitchen scale. I’m serious! If you’re looking at this post like “what is a kitchen scale”…go to Target and grab a kitchen scale. Gluten free baking can be super finicky, its a very precise type of baking. If you measure by weight you know every single time that you added the correct amount of ingredients. An extra tablespoon of arrowroot can make a pretty big difference. I also measure when I’m making bread doughs, pizzas, etc. Definitely comes in handy.
- This recipe calls for refrigerating the dough – do not skip this step. This is what helps make the cookies so thick and chewy. The refrigeration tenderizes the dough and firms it up.
- You can substitute any kind of dairy free milk you like for the soy milk – almond milk, rice milk, lactose free milk, etc. I just prefer soy milk, its all personal preference!
- And for those of you without dairy intolerance – feel free to sub in equal amounts of regular butter and dairy milk for the vegan margarine and soy milk.
Best Gluten Free & Dairy Free Chocolate Chip Cookies
Yields 4 dozen cookies
Dough can be made ahead and refrigerated overnight.
- 8 ounces vegan butter, melted
- 11 ounces brown rice flour, approximately 2 cups
- 1 1/4 ounces cornstarch, approximately 1/4 cup
- 1/2-ounce arrowroot, approximately 2 tablespoons
- 1 teaspoon xanthan gum
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 ounces sugar, approximately 1/4 cup
- 10 ounces light brown sugar, approximately 1 1/4 cups
- 1 whole egg
- 1 egg yolk
- 2 tablespoons soy milk
- 1 1/2 teaspoons vanilla extract
- 12 ounces semisweet chocolate chips
- Preheat the oven to 375 degrees F.
- Sift together the rice flour, cornstarch, arrow root, xantham gum, salt and baking soda in a medium bowl. Set aside.
- In a large bowl, combine both sugar and melted butter. Using an electric mixer, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, soy milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.
- Chill the dough in the refrigerator until firm, approximately 1 hour.
- Using a tablespoon, gently roll the dough into balls and place on parchment-lined baking sheets. Bake for 8 minutes, or until slightly golden around the edges. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.
This recipe is a slight adaption on the fabulous Gluten Free cookies by Alton Brown from the Food Network