By far the most popular cookie in my circle, my sister asked me for a favorite allergen free chocolate chip cookie recipe. Let me first start by saying that I love chocolate chip cookies…but my husband?! He’s is crazy about them! He liked to brag to people about my cookies, and the fact I could have a batch whipped together and in the oven in under 10 minutes. I am afraid I have created quite a food snob out of him. So when I I first embarked on this endeavor of allergen free….chocolate chip cookies were my first experiment in the cookie department. I have tweaked and and changed and played with so many variations…and some have been really good, while others were dismal failures. I am happy to share this recipe with you…while not the original butter/egg/wheat flour recipe, pretty darn near close, and much better than your average cookie, even the ones WITH allergens. I aim to please sister dear, so here it is!! And if anyone is choosing to read my blog, please let me know you were here by leaving posts/comments!
Chocolate Chip Cookies-Gluten & Dairy Free
- 1/2 cup gluten-free oat flour
- 3/4 cup sorghum flour
- 1/2 cup brown rice flour
- 1/2 cup tapioca starch
- 2 teaspoons guar gum
- Or replace the above flour and gum with apx 2 cups wheat flour
- 1 teaspoon sea salt
- 2 teaspoons grain free baking powder
- 1 cup blonde cane sugar
- 1/3 cup brown sugar
- 1/2 cup canola oil
- 1 tablespoon vanilla extract
- 1/2 cup milk of your choice
- 1 cup chocolate chips
Preheat oven 350 degrees.
Whisk the dry ingredients together.
Beat in the wet.
Add more milk if you need to by the tablespoon: dough should be very stiff and smooth.
Mix in the chocolate chips.
Bake in a 350 degree oven on a Silpat lined cookie sheet, About 15 minutes for golf-ball sized balls of dough.
When they are turning just golden, they should be done.
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