Soft, Chewy & Delicious Gluten Free, Dairy Free Chocolate Chip Cookies Recipe | gf explorers

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants, while chocolate chunks can be less expensive.

Cream together 1 cup each of white sugar and light brown sugar in a mixing bowl.

Add 16 tablespoons (2 sticks) of Earth Balance buttery spread, sliced and cold, into the bowl.

Start mixing on slow speed, gradually increasing as the butter breaks down and incorporates with the sugars.

Once the mixture is creamed and has crept up the sides of the bowl, add in the wet ingredients slowly while mixing.

Mix on high speed for 3-4 minutes until the mixture is light and airy.

Add the dry ingredients, including the gluten-free flour blend, dark chocolate chips, and gluten-free oats, into a separate bowl and mix together.

With the mixer on low, add the dry mix into the wet mixture one scoop at a time, allowing it to incorporate without overmixing.

If the mixer bogs down, increase the speed slightly but avoid overmixing.

Scrape down the sides of the bowl to incorporate any residual flour into the dough.

Cover the dough with plastic wrap and place it in the freezer for 20-30 minutes to chill.

Scoop out the dough using a cookie scoop, portioning out the entire bowl and leaving the dough loose.

Place six dough balls on a baking sheet and freeze the rest in a sandwich bag for later use.

Bake the cookies in an oven preheated to 350°F for 15-18 minutes, checking for doneness.

Cool the cookies for five minutes before enjoying.

Cooking Techniques

Equipment Needed

Dietary

Allergens