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.
- 141 g Bob’s Red Mill Gluten Free 1 to 1 Baking Flour, see notes
- 1/2 tsp baking soda
- 1/4 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
- 1/2 tsp lemon juice
- 144 g dairy free chocolate chips
- 20 g coconut flakes
- 75 g roughly chopped pecans or walnuts
- Preheat oven to 325ºF.
- In a bowl, whisk together the gluten free flour, baking soda, salt, and cinnamon. Set aside.
- In a stand mixer with a paddle attachment, cream together the butter, shortening, sugar, and brown sugar.
- Add the egg, vanilla extract, and lemon juice and mix again.
- Add the dry ingredients you had set aside and mix until combined.
- Fold in the chocolate chips, coconut flakes, and nuts.
- 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.
- 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.
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