Nut-Free Gluten-Free Chocolate Chip Cookies Recipe | Danielle Walker

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

semi-sweet chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate bar chopped

Dark chocolate chips have less sugar, and a chopped chocolate bar can be more economical.

Start with 1 egg white in a mixing bowl.

Add coconut sugar and honey, then cream together to incorporate air into the batter.

Mix until well combined.

Add 1/2 cup tahini, ensuring to mix well to avoid oily cookies.

Incorporate the tahini thoroughly, scraping down the sides of the bowl as needed.

Add arrowroot powder, vanilla extract, 1/4 tsp baking soda, and a dash of sea salt, then mix again.

Stop the mixer and scrape down the sides to ensure all ingredients are mixed well.

Add a mixture of mini chocolate chips and extra dark chocolate chips, ensuring they are dairy-free and gluten-free.

Chill the dough in the freezer for about 15 minutes to prevent flat cookies.

Use a medium-sized cookie scoop to portion the dough onto a cookie sheet, spacing them out as they will spread.

Prepare a second tray while the first batch is in the oven.

Bake the cookies until done, checking for doneness as they can spread differently depending on the tahini used.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens