… Gluten-free, Dairy-free Double Chocolate Chip Cookies … A Picture’s Worth a Thousand Words!
Decadent double chocolate chip cookies that are also free of oats, soy, and peanuts. Here you go!
With dark chocolate morsels that melt into lava pockets, and the perfect textures of chewy center and crispy exterior, you’ll sink your teeth into a little piece of heaven.
Crave a rich, chocolatey mound of decadence no longer. Look no further … this is it. Enough said!
Gluten-free, Dairy-free, Oat-free Double Chocolate Chip Cookies
Servings: Makes about 36 cookies,
Prep Time: 10 Minutes
Baking Time: 11-12 minutes per baking sheet
Oven Temp: 375 °F
Ingredients
- 1 cup (115g) sweet white sorghum flour - I use Bob's Red Mill
- 1 2/3 cups (190g) g-f all-purpose flour - I use Authentic Foods Bette's Gourmet 4 Flour Blend
- 1 cup (100g) blanched almond flour - I use Honeyville
- 1 teaspoon guar gum or xanthan gum - omit if your all-purpose flour already contains it
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 bag (9 ounces) dairy-free dark chocolate chips - I use Enjoy Life Foods Dark Chocolate Morsels
- 1/3 cup non-dairy buttery spread - I use Earth Balance Natural Buttery Spread - soy free
- 1/3 cup grapeseed oil
- 1 1/2 cups packed light brown sugar
- 2 large eggs, room temperature if possible
- 1 teaspoon vanilla extract - McCormick's is gluten-free
Directions
- Preheat oven to 375ºF.
- Stir together flours, guar gum, baking powder, and salt in a medium bowl. Add chocolate chips and stir again. Set aside.
- Blend brown sugar, buttery spread, and oil with electric mixer or stand mixer until sugar begins to dissolve and mixture is becoming more smooth.
- Beat eggs into "butter"/sugar mixture until well incorporated and creamy. Add vanilla and mix well.
- Gradually add dry flour mixture to wet mixture with mixer on low speed. Blend until all dry ingredients are well incorporated.
- Using a #40 scoop, or a ball of dough (30g) about the size of a walnut, scoop 12 cookies onto a parchment-lined cookie sheet. Bake at 375ºF for 11-12 minutes. These cookies will stay mounded.
- Transfer baked cookies, still on parchment paper, onto a cooling rack and let cool for 2 minutes. Remove from parchment paper and continue cooling the cookies. (If you leave them on the parchment paper, they will become damp on the bottom of the cookie and not be as good.
- Store at room temperature in a re-sealable container. Should keep 3-4 days.
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Other recipes you might enjoy:
Smokey Tart Cherry Date Cookies
Almond Hazelnut Chocolate Chip Cookies
Chocolate Chip Cookie Bars
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