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    Chewy Chocolate Chip Cookies

    July 8, 2020 By Meagan Fikes Leave a Comment

    A type of image generally used to share on Pinterest, this contains two separate photos of cookies joined together with a bar reading "Eat Something Delicious." The top photo is of a bowl of cookies with the words "gluten free dairy free Chewy Chocolate Chip Cookies" layed over it and the bottom image is of two cookie halves stacked together.

    Chocolate chip cookies in a linen lined bowl. An out of focus background shows a cup of tea and additional cookies on a baking sheet all on a wood background.


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    Some of my favorite recipes are those where I take an existing recipe and convert it to a gluten free and dairy free version as opposed to coming up with a new recipe from scratch. These aren't my favorite because they're easier - trust me, it can go both ways. Especially when it comes to baking! I just enjoy learning how different ingredients work compared to what the original recipe calls for. I was surprised at the difficulty of converting this recipe for chewy chocolate chip cookies but I learned so much!

    My friend Patty from Pattymac Makes told me about these incredible chocolate chip cookies she was working on. They are supposed to be similar to the "famous" DoubleTree cookie recipe which I had never even heard of. I just HAD to try them. Patty suggested I try converting the recipe into something I could enjoy so she sent over her recipe to work with.

    Overhead view of a linen lined bowl of chocolate chip cookies with some remaining on the cookie sheet off to the left as well as a cup of tea towards the top all on a wooden background.

    Patty is a big proponent of weight based measurements in recipes as opposed to volume based. I was too at one time. I guess I still am but it was too intimidating to figure out with gluten free baking! However, I was ready to get out of my comfort zone and figure it out. And what better way to learn than on a simple, harmless little chocolate chip cookie recipe, right? Ha! Well, it was certainly a learning experience but in a very enjoyable way. Not only did it allow me to learn about weight measurements for gluten free recipes, but it also taught me how each ingredient functions in a recipe.

    For instance, the shortening I used messed everything up. The last time I checked, Crisco was potentially cross contaminated with gluten so it's unsafe for me. (Now it looks like they're claiming it to be gluten free on their website but they don't provide any details so I'm still proceeding with caution by avoiding it.) Store brands of shortening don't have enough allergen information available to determine their safety. Therefore, I always use non-hydrogenated Spectrum vegetable shortening and if you've ever tried it, you've probably noticed it almost has a whipped airy texture to it. It's much less dense than traditional shortening.

    Up close view of a chocolate chip cookie setting in a linen lined bowl of chocolate chip cookies.

    So, say you need a quarter cup of shortening. If I'm using the Spectrum version, it's going to weigh less than a quarter cup of traditional shortening. So when I add shortening to a recipe, is it for moisture purposes? For structure? If a recipe says to use 113 grams of traditional shortening, do I need 113 grams of Spectrum which results in a greater volume or do I try to match the volume which results in less weight?

    The answer, hands down, was to match the volume measurement on the recipe, not the weight. For the shortening anyways. Now, to be clear, if you're not converting a recipe and making something already tested, you will get the most consistent results going off weight. Every. Single. Time. However, when I swapped the different types of shortening, my cookies melted into giant puddles. I knew something was off as soon as I started creaming it with the dairy free butter and sugars because it looked wet as if I had already added eggs. When I matched by volume, it worked!

    One chocolate chip cookies in focus on a baking sheet with the other cookies around it out of focus.

    Using some shortening combined with butter can help keep the butter flavor in your recipe without the need to chill the dough in most cases. However, more than that was required to keep these from spreading into pancakes.

    I think it had to do with swapping the butter for dairy free butter. Additionally, the original recipe is pretty different as the cookies are large and bake at only 300ºF. I think the lack of gluten (structure) in my cookies didn't allow enough hold for a long bake like that and they collapsed under their own weight. Easy fix, I just made the recipe more like my usual cookies by using a regular sized cookie scoop, upping the oven temperature, and lowering the baking time.

    The other thing I found interesting was that the mix-ins help prevent spreading too. I made my husband some plain chocolate chip cookies using the exact same dough and they ended up paper thin while the regular ones were almost perfected. I don't like as much chocolate as the original recipe calls for but I learned how much to leave in for structure. I also learned I enjoy a tad more chocolate than I thought :)

    Up close view of two halves of a cookie stacked on top of each other.

    I learned more but now I'm rambling so let me tell you the best part. You know that chewy texture you get from adding some oats to cookies? I was pretty disappointed I was going to miss out on that when I saw it in Patty's recipe. (I personally only consider purity protocol oats safe which are hard to find these days.) Then I got the idea to try to replace the oats with coconut flakes. The texture turned out awesome and coconut is such a mild flavor that I'm guessing they still taste similar to the real recipe.

    These definitely looks similar to Patty's cookies. Actually, we were both shocked to see how similar they look. I really can't tell the difference visually! Definitely check out her version of the recipe so you can see the changes made. I find it so interesting! You may give hers a try too if you don't need a gluten free, dairy free version.

    A stack of chocolate chip cookies on a copper cooling rack with a light blue linen out of focus on the left.

    Original version of recipe from Pattymac Makes

    Print
    Up close view of a chocolate chip cookie setting in a linen lined bowl of chocolate chip cookies.

    Chewy Chocolate Chip Cookies

    • Author: Meagan Fikes
    • Prep Time: 15 mins
    • Cook Time: 26 minutes
    • Total Time: 41 minutes
    • Yield: 20-22 cookies 1x
    • Method: baking
    • Diet: Gluten Free
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    Description

    A gluten and dairy free conversion of a standard chocolate chip cookie recipe with nuts. Uses coconut for a chewy texture you'd normally get from oats which are not always truly gluten free. Based off a recipe by Pattymac Makes.


    Ingredients

    • 141 g Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, see notes
    • ½ tsp baking soda
    • ¼ tsp salt
    • pinch of cinnamon
    • 56 g softened dairy free "butter", (I always like Earth Balance soy free baking sticks)
    • 48 g Spectrum non-hydrogenated vegetable shortening
    • 76 g sugar
    • 73 g dark brown sugar
    • 1 egg
    • 1 tsp vanilla extract
    • ½ tsp lemon juice
    • 144 g dairy free chocolate chips
    • 20 g coconut flakes
    • 75 g roughly chopped pecans or walnuts

    Instructions

    1. Preheat oven to 325ºF.
    2. In a bowl, whisk together the gluten free flour, baking soda, salt, and cinnamon. Set aside.
    3. In a stand mixer with a paddle attachment, cream together the butter, shortening, sugar, and brown sugar.
    4. Add the egg, vanilla extract, and lemon juice and mix again.
    5. Add the dry ingredients you had set aside and mix until combined.
    6. Fold in the chocolate chips, coconut flakes, and nuts.
    7. Place balls of the dough onto a baking sheet leaving some room between each one to allow for some spreading. Use a cookie scoop for convenience and consistent sizing. You should have around 20-22 identically sized cookies.
    8. Bake 12-13 minutes. Let the cookies set up about two minutes on the baking sheet before transferring them to a cooling rack to finish cooling. Good served still warm or completely cooled.

    Notes

    Potential allergens contained in these cookies may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.

    Flour: I’ve tried several different 1-1 gluten free flours in cookie recipes and have had many cookies fall apart and crumble. Unless you have another reliable 1-1 gluten free flour that contains xanthan gum, I would stick with Bob’s Red Mill since that’s what these were tested with. Note that this is made in a facility with tree nuts and soy according to the package I had.

    For dairy free butter, I usually recommend Earth Balance soy free baking sticks. Note that they also carry a similar product containing soy. You can also use coconut oil as a substitute

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    About Meagan

    About Meagan

    I started out with a passion for creating unique recipes and decorating cakes. In June of 2012, I discovered I was not only severely gluten intolerant but also, many of the foods I was eating I simply couldn't include in my diet anymore. Fortunately, my love for trying new recipes, ingredients, and cooking methods made re-learning how to cook seem more like a fun challenge than an unfortunate circumstance. I'm so happy to say that my dietary restrictions haven't stopped me from doing what I love. I hope you enjoy these recipes as much as I do.

    Some links on this site are affiliate links which means that if you make a purchase at one of these links, I may receive a small commission at no additional cost to you. I only link to products and services I personally recommend and believe will benefit my readers. These links help to cover some of my blogging expenses. I appreciate your support!

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    eatsomethingdelicious

    eatsomethingdelicious
    She’s finally here 🥰 Erika Claire Fikes was b She’s finally here 🥰
Erika Claire Fikes was born January 24th, 2022 at 1:35pm. 7lb 9 oz, 19 inches.
    Not really a new recipe but I shared my sons 4th b Not really a new recipe but I shared my sons 4th birthday cake on the blog today. Also wrote a recap on everything that’s been going on for the past year since I would normally write about it in my blog posts but haven’t written anything! I don’t know when I’ll be back on there. I’ve only had time for site maintenance and I really miss blogging but I’ll be back on once things slow down. The link to the new post is in my profile!
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#glutenfree #dairyfree #cakedecorating #foodallergies #celiacdisease
    I almost didn’t make this into a casserole becau I almost didn’t make this into a casserole because the sauce and pasta combined made a delicious side dish on their own! @beldolcefood #sponsored my most recent blog post and provided me with their new gluten free fusilli and penne to try out. I used the fusilli in this recipe and the sauce is a creamy, cheesy enchilada sauce made from just 3 ingredients.
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I ended up adding taco meat, fire roasted tomatoes, corn, black beans, and dairy free cheese to make a taco noodle casserole. Then we ate it all and I made it again! This is one of those recipes that will be going in our regular meal rotation.
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This is a pretty versatile recipe. It can be made vegan just by leaving out the meat and it’s just as good. And as I said earlier, the pasta with just the sauce makes a really good side dish. You can also top it with whatever you like such as cilantro, jalapeños, sour cream, scallions, or salsa.
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The recipe and details on @beldolcefood new gluten free pasta is linked in my profile:
@eatsomethingdelicious
Let me know if you try it!
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#glutenfree #dairyfree #glutenfreefacility #pasta #casserole #beldolce #foodallergies #f52grams #foodbloggerpro #celiac #glutenintolerant #eatsomethingdelicious
    I’ll just say it - I’m one of those bloggers t I’ll just say it - I’m one of those bloggers that makes cakes for their blogs “birthdays”. Or uses the blog birthdays as an excuse to make yet another cake recipe....yeah, that’s probably more accurate.
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Definitely felt like I needed a good excuse for this one because it’s my fifth variation of gooey butter cake! However, my site is seven years old so maybe I should have had seven gooey butter cakes ready to go? Guess I’d better get caught up before year eight 😉
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Anyways, I really enjoyed this carrot cake variation of gooey butter cake. The cake layer/crust swaps out the yellow cake mix with spice cake mix and I added in some shredded carrots and raisins. I kept the “gooey” top layer the same except that I topped it with a sprinkle of cinnamon and additional raisins before baking.
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If you want to try the recipe, the link is in my profile: @eatsomethingdelicious
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#gooeybuttercake #foodallergies #glutenfree #dairyfree #foodbloggerpro #baking #celiac #f52grams #f52sweets #glutenintolerant #carrotcake
#glutenfreelife #eatsomethingdelicious
    Couldn’t decide which to use on his birthday inv Couldn’t decide which to use on his birthday invites so got a big trifold card and used almost all of them 😅 This is the first time he’s cooperated (sort of) for his “milestone block” photos since he learned to roll over so it’s been a long time!
    Here are a few last minute treat ideas! The carame Here are a few last minute treat ideas! The caramel stuffed crispy rice treats recipe is written below. The other recipes (gooey butter cookies, salted caramel turtles, and pumpkin snickerdoodles) can be found at the link in my bio!
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CARAMEL STUFFED CRISPY RICE TREATS
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INGREDIENTS
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• ¼ C dairy free butter, divided
• 4 C mini marshmallows (regular and vegan both work), divided
• 6 C gluten free rice cereal *see notes*
• 1 tsp vanilla extract, divided
• 10-11 oz dairy free chewy caramels
• 11.25 oz can sweetened condensed coconut milk
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DIRECTIONS
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1. Melt 2 tablespoons of the dairy free butter in a medium sauce pan over medium-low heat. Add 2 cups of marshmallows and stir until they are melted with no lumps.
2. Remove from heat and stir in ½ tsp of vanilla then gently fold in 3 cups of cereal until it is well-combined with the marshmallows.
3. Using wet hands, press this mixture evenly into the bottom of a 7x11 inch casserole dish and set aside.
4. Unwrap the caramels and add them along with the sweetened condensed coconut milk to a small saucepan over medium-low heat. Stir often to avoid burning. Once this has turned to a completely smooth sauce, pour over the cereal layer.
5. Make your top cereal layer by repeating steps 1 and 2. Distribute this evenly over the caramel layer and pat down with wet hands.
6. Once the treats have cooled down, they will firm up and hold their shape when cut. Cut into squares and serve.
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NOTES
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• Potential allergens contained in this recipe may vary due to brands of ingredients used, product reformulations, etc. Please verify that all your ingredients are safe for you to consume and always be mindful of allergen cross contamination while cooking.
• Double check that the cereal you use is gluten free. At least one brand carries 2 different versions of rice cereal and only one is GF.
• Don't make both cereal layers in one large batch then divide it up. The top layer will cool and firm up before you can layer it on which will make the caramel seep out when you press it down.
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