Mom’s Gluten Free and Dairy Free Chocolate Chip Cookie Recipe
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My Mom has always been the baker in the family and loved experimenting with new recipes and ingredients. So, when I was diagnosed with celiac disease and an allergy to dairy / casein, she naturally started trying to modify our family recipes with safe products for me to enjoy.
Each time I would find gluten and dairy free products while traveling and guest speaking around the world, my first stop back from my trip would be to visit my parents with my new found foods.
We knew that we had a hit when one or more of my 11 nieces and nephews would taste my Mom’s gluten and dairy free cookies, brownies, cakes and/or muffins and say, ” this can’t be for Aunt Kim because it tastes really good, Grandma!”
One huge success is my Mom’s gluten free and dairy free chocolate chip cookies. After lots of trial and error, my Mom modified and perfected the cookie recipe that had been passed down by 3 generations.
In her honor, I want to share this favorite recipe with all of you. We hope that you enjoy the smell and taste of these baked chocolate chip cookies as well as the cookie dough as much as we do.
Mom’s Gluten and Dairy Free Chocolate Chip Cookie Recipe:
I. Cream together:
1/4 cup Earth Balance original buttery spread
1/4 cup organic shortening
II. Add sugar ingredients to cream mixture:
1 cup of white sugar
1/2 cup packed brown sugar
III. Add wet ingredients to cookie batter:
2 large eggs well beaten
IV. Sift dry ingredients, blend into batter slowly and mix thoroughly:
1 3/4 cups gluten free flour which includes xantham gum
1 teaspoon of gluten free baking soda
1 teaspoon of salt
3/4 teaspoon of gluten free baking powder
V. Add 1 package of gluten and dairy free chocolate chips to batter
V. Prepare cookies and bake:
Shape dough into balls (if dough is a bit sticky to the touch add a little more gluten free flour)
Roll balls in small balls and place on ungreased baking sheets
Bake at 350 degrees for approximately 10-12 minutes
Take cookies out of oven
Let cookies cool and savor your delicious gluten & dairy free cookies
If you can eat gluten, use 2 cups of regular flour to replace item #1 in Section IV
If you can eat dairy, use 1/2 cup butter or margarine which replaces items #1 in Section I, use any type of vegetable shortening for item #2 in Section 1 and use your favorite chocolate chips for Section V
Also remember you can freeze this cookie dough after you have shaped them into balls to enjoy the dough and/or baked cookies at any time
Share with us some of your favorite gluten and dairy free cookie recipes!