Monday, July 28, 2014

Brody's Gluten-Free Dairy-Free Chocolate Chip Cookies

Written by, Bernadyn Nettles


Can you believe July is almost over?  That means summer break will soon be over, too and that makes me a little relieved but more sad.  I know my son will have to return to school and the chaotic days will once again take over our lives.  I'm happy we have had a chance to enjoy this summer together, although, there is still plenty I'd like to do with the kids.  One of those things is come up with more healthy treats.  We're actually working on making up recipes right now because I have had this goal for awhile now to make a cookbook with my family!  We have been eating more gluten-free and vegan-friendly food around our house for health benefits and want to include more of those recipes, too.  I want to include traditional Filipino recipes to represent our heritage but also include the recipes my hubby and I have created together and my children's favorite recipes, too. 

Here is a gluten-free and dairy-free recipe we whipped up recently for chocolate chip cookies because that is my son's favorite type of cookie.  

Dessert, Food, Recipes

 How to make Gluten-free Chocolate Chip Cookies


What You Need:

  • 1 1/2 cups gluten-free flour
  • 1/2 cup sugar (use Stevia powder for even more health benefits, just be sure to lessen the amount - you may only need 2/8 tsp)
  • 1 teaspoon baking powder (be sure to use gluten-free)
  • 2 tablespoon white vinegar
  • 1/2 cup olive oil (be sure to use first cold press with a mild flavor; you don't want one that is rich/robust)
  • 1/2 cup chocolate chips
  • 1 tsp pure vanilla extract


Instructions to Make Gluten-Free Chocolate Chip Cookies:

  1. Preheat oven to 350 degrees.
  2. Line baking tray with parchment paper.
  3. In a large bowl, combine flour, sugar and baking powder.  Stir well.
  4. Mix in vinegar, olive oil and vanilla extract.
  5. Add in chocolate chips.
  6. Since none of the ingredients were actually sticky enough to bind the cookies together, you will need to scoop out about 1 -2 tablespoons of the batter to shape a cookie in your palm.  It crumbles a little while you are trying to shape it so just add a little more from the batter if that happens.  Shape it as best as you can and try to get all the cookies the same size so they bake evenly.
  7. Place them 2 inches apart on the tray.
  8. Let cook for 12-15 minutes, until sides turn golden brown.  Be careful not to overcook.
  9. Let cool completely before removing from tray. 

Yields 12-15 small-medium size cookies.

These cookies are perfect to dip in a cold glass of (non-dairy) milk!

I was so happy to be able to serve a healthier version of my son's favorite cookies!  They couldn't wait to eat them and these pictures were almost not taken because their patience were growing thin!

These cookies were a first trial run but next time, I'll be trying a few different ingredients that are also gluten-free.  We did use "No-Nut Butter" for another batch of these and it helped the cookies have something to bind them but it gave it a more peanut butter flavor and texture, which was good if you like an alternative to peanut butter chocolate chip cookies!

Also, Debbie Adler was kind enough to send me a complimentary copy of her cookbook which contains all gluten-free, vegan-friendly recipes.  We just tried one of the recipes in there over this past weekend and the kids ate it up quick!  You can see that recipe here. 

I, for one, am a huge fan of cookies so I'd like to know, what's your favorite type of cookie?  Are you still working on the perfect recipe? 

Hope you get to try these cookies out!

Happy baking!

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