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Gluten and Dairy Free Chocolate Chip Cookies

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These classic chocolate chip cookies (gluten and dairy free) have that delicious crispy golden edge and chewy middle! They taste like the real deal with that buttery flavor and chocolate chip in every bite. Eat and dunk with your favorite non-dairy milk!

Gluten Free Dairy Free Chocolate Chip Cookies

GLUTEN AND DAIRY FREE CHOCOLATE CHIP COOKIES

We’re so excited to finally have a gluten and dairy chocolate chip cookies recipe that is allergy friendly for our family. We haven’t baked our favorite traditional chocolate chip cookies since last August, when we started our journey to heal our daughter’s gut and removing most inflammatory foods from our diet.

Our traditional recipe converted pretty easily into a gluten and dairy free chocolate chip cookies recipe that tastes just like the regular version! If you don’t have any allergies, feel free to make the recipe using regular all purpose flour and butter in place of gluten free and non dairy butter.

Gluten Free Dairy Free Chocolate Chip Cookies

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GLUTEN, SOY AND DAIRY FREE CHOCOLATE CHIPS

Our next task was to find a suitable dairy free chocolate chip that tasted delicious and didn’t contain soy lecithin. We avoid soy due to another child’s intolerance. Our favorite gluten, soy and dairy free semi sweet chocolate chips winner are these from the Guittard brand. However, they are not certified dairy free because they are processed in a plant that manufactures dairy products. Please take note, in case of severe milk allergies.

Nestle Toll House Simply Delicious also makes chocolate chips that are free of the 8 major allergens: tree nuts, peanuts, egg, milk, wheat, soy, fish and shellfish. This is another option if you need to avoid those allergens. The chips have a more dark bitter chocolate taste. The flavor was not my favorite but made a decent replacement if you need to avoid the additional allergens than the Guittard brand.

Enjoy Life is another great brand that many people use as an allergy friendly chocolate chip option. It’s free of gluten, peanuts, tree nuts, dairy, casein, soy, sulfites, egg, lupin, sesame, fish and mustard.

Gluten Free Dairy Free Chocolate Chip Cookies

SECRET TO THICK CHEWY CHOCOLATE CHIP COOKIES

  1. Cold non dairy butter. The non dairy/soy free butter sticks we like best are by Earth Balance. The sticks become soft pretty easily, so cold is a must.
  2. Chill the dough for 15-20 minutes before baking to prevent cookies turning into pancake status.  Preheat the oven after mixing the dough. Then the dough has a chance to chill while the oven preheats. Keep dough in the fridge between baking batches, taking out only to scoop more cookies.
  3. Use a cookie dough scoop to make balls that take time to melt and bake evenly.
  4. Bake on a cooled baking sheet that is lined with a silicone mat. Rotate batches between 2 cookie sheets so that each one has a chance to cool down between rotations. The cookies that bake on a slightly warm or almost hot pan will cook too fast and end up crispy flat things.
  5. Take cookies out of the oven right before they are fully cooked. Look for  slightly golden crispy edges or tops that are starting to crack but still look a little gooey in the middle. The cookies will continue to cook on the sheet as they cool. This means crispy edges and chewy centers after they’re completely cooled.

Gluten Free Dairy Free Chocolate Chip Cookies

Our family is thrilled to have treats again!  After about 6 months without any homemade chocolate chip cookies, we were ready. There’s just something so comforting that it’s almost like the essence of home is contained in a simple cookie. Now that we have a gluten and dairy free chocolate chip cookies recipe, we can get back to enjoying those simple little pleasures.

Gluten Free Dairy Free Chocolate Chip Cookies

Gluten Free Dairy Free Chocolate Chip Cookies

Gluten Free Dairy Free Chocolate Chip Cookies
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Chocolate Chip Cookies, Gluten and Dairy Free

Enjoy these classic chocolate chip cookies again now that they are gluten and dairy free! If you don't have any allergies, go ahead and swap the ingredients for regular flour and butter! Slightly crispy on the outside and chewy in the middle, just how you like them.

Course Dessert
Cuisine American
Keyword Dessert, Gluten Free, Nut Free, Dairy Free
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 2 dozen
Author jenuinehome

Ingredients

  • 1 1/4 sticks cold non dairy butter, we like Earth Balance (or 10 tbsp)
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 3/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
  • 1 tsp baking soda
  • 1 1/4 tsp baking powder
  • 1 1/4 tsp salt
  • 2 cups chocolate chips, dairy free

Instructions

  1. In a large mixing bowl, cream butter and sugars together using the paddle attachment. It may look dry at first. Keep mixing until sugar and butter are creamy. The paddle friction will warm up the butter and make it creamy.

  2. Add egg and vanilla. Mix well to combine.

  3. In a small bowl, combine dry ingredients: flour, baking soda, baking powder and salt. Slowly add the dry ingredients into the batter, until well combined.

  4. Add chocolate chips and use the mixer to combine.  Cover mixing bowl and place in the fridge for 15-20 minutes to chill.

  5. Preheat oven to 350 F degrees.

  6. Using a 1.5" scoop, or spoon, place cookie balls onto an ungreased baking sheet. Or use a silicone baking mat on the baking sheet (which is my preference).

  7. Keep the cookie dough in the fridge between baking batches.

  8. Bake cookies for 8-10 minutes in oven until dough looks cooked, but in between cracks of dough, it still looks a little gooey. Or until edges start to turn golden. Place cookie sheet on a rack to cool for 5 minutes. It will continue to cook in the middle as it cools, allowing the cookie to have a crispy edge but chewy middle when cooled. Transfer off cookie sheet onto a wire rack to completely cool.

  9. On a separate baking sheet (room temp), scoop out the next batch of cookies and bake. Repeat the baking process until done.

    *Note that baking cookies on a cool sheet is vital to preventing the cookies from spreading too quickly before cooking and ending up with flat cookies.

Creamy Instant Pot Coconut Steel Cut Oats

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Instant Pot Creamy Coconut Steel Cut Oats

CREAMY INSTANT POT COCONUT STEEL CUT OATS

Our family has been enjoying the amazing taste and creamy yet chewy texture of Instant Pot Coconut Steel Cut oats ever since we’ve owned our Instant Pot. Can you believe that I had never even tried steel cut oats before? Oh man, I was totally missing out!

This creamy version, rich with coconut milk, makes the steel cut oats full of flavor. The extra step in the beginning to roast the oats in the Instant Pot before pressure cooking isn’t absolutely necessary but it does bring out the almost nutty flavor of the oats and is worth the extra effort if you have an extra 5 minutes.

Instant Pot Creamy Coconut Steel Cut Oats

HOW TO USE INSTANT POT TIMER METHOD FOR STEEL CUT OATS

Did you know that the Instant Pot has a timer on it? This is perfect to prep the coconut steel cut oats before you go to bed so that all you have to do upon waking up is open the lid. Here’s how you do it:

  1. Saute the steel cut oats with the oil.
  2. Add remaining ingredients into the pot (except for blueberries/toppings).
  3. Close lid and turn knob to sealing.
  4. Now time for a little math word problem. Don’t worry, it’s not that hard.  Calculate about 10 min for the unit to come up to pressure. Then add in the 10 min for the cook time. Add an additional 15 minutes of natural pressure release time. Now you have a total of 45 minutes from start to finish.
  5.  Plan on when you want the steel cut oats to be ready. Let’s say it’s 9PM and you want to eat tomorrow at 7AM. Add how many hours that is = 10 hours.
  6. Subtract the 45 minute cook time from the 10 hours. Now you have 9hours 15 minutes as your time to set for the TIMER.
  7. Select pressure cook on high for 10 minutes.
  8. Then select TIMER mode/button on Instant Pot. Enter in the number you calculated (9 hours 15 minutes was our example).
  9. Instant Pot will now rest overnight until timer is up and then it will proceed with the cook time as selected.
  10. Wake up and hot Instant Pot coconut steel cut oats are ready for you to ladle into a bowl and eat.
Instant Pot Creamy Coconut Steel Cut Oats
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Creamy Instant Pot Coconut Steel Cut Oats with Blueberries

This oatmeal is easy to make and delicious with the amazing chewy texture from the steel cut oats. I love that I can let it cook while I'm taking a shower and getting ready for the day!

Course Breakfast
Cuisine American
Keyword Instant Pot, Gluten Free, Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Natural Release 10 minutes
Total Time 15 minutes
Servings 6
Author Instant Pot Creations

Ingredients

  • 2 tbsp coconut oil
  • 2 cups steel cut oats
  • 4 tbsp honey
  • 1 tbsp vanilla extract
  • 1/4 tbsp salt I use Himalayan pink
  • 3 cups coconut milk refrigerated boxed kind
  • 3 cups water
  • blueberries for topping

Instructions

  1. Heat pot on sauté mode. Once hot, add coconut oil to the pot. Add oats and sauté for 2-3 minutes. This adds a richer, nuttier flavor. Add remaining ingredients except blueberries.

  2. Cook on manual high pressure for 10 min with a 10 min NPR. Quick release any remaining pressure. It will look watery when you first take off lid. Give it a stir and you'll have perfect consistency. It thickens as it rests.

  3. Serve with blueberries on top and additional coconut milk, if desired.

Gluten Free and Nut Free Granola

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Gluten and Nut Free Granola

GLUTEN FREE AND NUT FREE GRANOLA

This gluten and nut free granola was created because of how difficult it was for me to find store bought varieties that are safe for my littles to eat.  It’s almost impossible to find a nut free granola let alone one that is also gluten free and organic too!

I also understand the rush of busy mornings and promise that making this homemade granola the night before is so worth time to make! My 9 yr old likes to help measure everything out and stir it together. Granola is pretty forgiving and not super picky about using exact amounts which makes it easier for me to allow little helpers make it.

Gluten and Nut Free Granola

TRY THESE NUT FREE GRANOLA OPTIONS

  • Add 3 tbsp chia seeds for added crunch and nutrients
  • Swap out cinnamon for 2 tsp of pumpkin pie spice (our current obsession)
  • Add 1/4 cup hemp hearts to increase the protein amount
  • Add 2 tbsp flax seeds for added omega-3 essential fatty acids
  • Swap out regular raisins for golden raisins for a little variety
  • Switch out maple syrup for the honey
  • Add any dried fruit of your choice
  • Don’t forget the favorite add-in, chocolate! Make sure to add after it’s done baking and cooling.

Gluten and Nut Free Granola

FAVORITE WAYS TO EAT GLUTEN FREE GRANOLA

  1. Fill up a bowl of granola and pour your favorite milk (or non dairy milk) over it for breakfast.
  2. Sprinkle over your favorite yogurt or coconut yogurt (shown) for that yummy, crunchy add-in.
  3. Pack granola in school lunches for a safe classroom nut-free snack.
  4. Toss a bag full into your backpack for a energizing snack during hiking or outdoor activities.
  5. Add gluten free granola on top of a salad for crunchy flavor and healthy added fats.
  6. Granola sprinkled over baked apples or fruit makes a delicious cobbler like dessert.
  7. Or if you’re feeling a bit more indulgent, nut free granola makes an excellent topping for ice cream.

Gluten and Nut Free Granola

HOW LONG DOES GRANOLA STAY FRESH?

We like to store our nut free granola in an air tight glass gar with a lid. This keeps the granola crispy to eat. We prefer storing granola in a container that is large enough that you can fit a measuring cup inside to use for scooping out.

Gluten free granola will keep for several weeks in an air tight container, in a dark/cool cupboard. Did you also know that you can freeze granola? Make sure you store it after it’s completely cooled and in an air tight bag.

I admit that we’ve never had a batch of granola last more than 2 days in our household. The kids squeal with excitement whenever I make up a new batch which is followed by each kid (even my hubby) begging to have their own small bowlful immediately upon cooling. They just can’t wait until the morning. I make granola once a week but I’m thinking I probably should double this recipe so that we can have it last longer through the week!

Gluten and Nut Free Granola

Gluten and Nut Free Granola
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Gluten Free and Nut Free Granola

Gluten free and Nut Free Granola is perfectly crispy and naturally sweetened with honey. The addition of pumpkin and sunflower seeds gives you the nutty crunch and flavor but safe for those with allergies!

Course Breakfast, Snack
Cuisine American
Keyword Gluten Free, Breakfast, Snack, Nut Free
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Author Instant Pot Creations

Ingredients

  • 3 cups old fashioned rolled oats, gluten free
  • 3/4 cup unsweetened coconut flakes
  • 1 cup pumpkin seeds (AKA Pepitas), raw shelled
  • 1/2 cup sunflower seeds, unsalted
  • 1/2 cup raisins
  • 1 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup honey
  • 1/4 cup coconut oil, melted

Instructions

  1. Preheat oven to 350F degrees.

  2. In a large bowl combine all ingredients in order listed. Stir well to distribute oil and honey throughout the oats.

  3. Line a large baking sheet with parchment paper or silicone baking mat. Spread granola mixture evenly across the baking sheet.

  4. Bake in oven for 10 minutes. Remove from oven and stir granola. Spread granola evenly across pan again and return to oven to bake for another 10 minutes.

  5. Remove granola from oven and place baking sheet on a cooling rack. Allow to cool completely (about 15 minutes). It will crisp up as it cools.

  6. Break apart granola into bite size pieces and store in an air tight container.

  7. Serve as breakfast in a bowl with your favorite milk, or non dairy milk. Also makes a perfect topping over your favorite yogurt. Or pack it in a lunch for the perfect treat or snack.

Optional Granola Add-ins:

  1. Dried fruit of choice, golden raisins in place of regular raisins, 1/4 cup hemp hearts, 3 tbsp chia seeds, 2 tbsp flax meal and chocolate pieces ( but add chocolate only after granola is baked a cooled). Swap out cinnamon for 2 tsp pumpkin pie spice.  Substitute maple syrup for honey.