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.
Prep Time 30 minutesmins
Cook Time 10 minutesmins
Total Time 40 minutesmins
Servings 2dozen
Author jenuinehome
Ingredients
1 1/4stickscold non dairy butter, we like Earth Balance (or 10 tbsp)
3/4cupbrown sugar
1/2cupsugar
1egg
1tspvanilla
1 3/4cupBob's Red Mill Gluten Free 1-to-1 Baking Flour
1tspbaking soda
1 1/4tspbaking powder
1 1/4tspsalt
2cupschocolate chips, dairy free
Instructions
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.
Add egg and vanilla. Mix well to combine.
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.
Add chocolate chips and use the mixer to combine. Cover mixing bowl and place in the fridge for 15-20 minutes to chill.
Preheat oven to 350 F degrees.
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).
Keep the cookie dough in the fridge between baking batches.
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.
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.