A simple but tasty classic chocolate chip cookie that is gluten, dairy, and refined sugar-free and still tastes just like the original version!
These cookies are so easy to make you can’t tell that these cookies are gluten-free – I promise! They taste just like the classic chocolate chip cookie if not better!
I love making allergy/intolerance friendly versions of old favourite recipes. You can’t beat a good old-fashioned chocolate chip cookie. Unfortunately after trying a variety of gluten-free versions let alone dairy- free it is quite hard to find one that actually tastes just like a chocolate chip cookie should!
Many versions I have tried have been too hard and crumbly and not all that pleasant to eat.
I have played around with a few chocolate chip cookie recipes using a variety of different flours and this is the best version I have found so far.
These chocolate chip cookies are not only gluten, dairy and refined sugar-free but they also contain no xantham gum.
If you are looking for Gluten Free Chocolate Chip Cookies without Xantham Gum then these cookies are for you! I have kept these cookies xantham gum free as xantham gum can cause digestive issues in some people among other symptoms.
What is Xantham Gum?
Xantham gum is a polysaccharide secreted by the bacterium Xanthomonas campestris. Xantham gum is used in a variety of foods as a food additive, primarily to change the texture of food. It is found in many packaged foods and also some medicines and cosmetics. Xantham gum is commonly used in gluten free baking as a thickening and stabilising agent and although is classed as safe to consume some people cannot tolerate it.
I have used arrowroot powder and tapioca starch in these gluten free chocolate chip cookies. Both of these flour substitutes are starches from ground starchy tubers but I find tapioca starch can provide more elasticity something often missing in gluten free baking and the arrowroot powder can give the cookies a light airy texture.
How to make Gluten Free Dairy Free Chocolate Chip Cookies – Step by Step
1. In a medium bowl using an electric mixer whisk the egg, and add the coconut oil, sugar, and vanilla until combined.
2. In a separate bowl sift the dry ingredients and then add these to the wet ingredients, add the chocolate chips, and stir until combined.
3. You should now have a very tasty cookie dough that looks like the below picture. Place the dough covered in the fridge for 1 hour.
4. Using wet hands, roll tablespoons of mixture into balls. Place on baking trays about 5 cm apart and flatten slightly. You will need to constantly wet your hands ensuring they are slightly wet but not dripping in water, too much water affects the consistency of the dough and makes it harder to get them into an even shape.
5. Bake for 15-18 minutes until lightly golden.
6. Gently move the chocolate chip cookies to cool on baking trays. Don’t move them around too much until cool or they may break and crumble.
For other healthy and allergy friendly cookies, you may like to try:
Banana, Pear & Oat Toddler Cookies
Banana Almond Cookie Dough Bites
Cranberry & Cacao Chip Oat Cookies
Raw Gingerbread Cookie Bites
I hope you enjoyed this recipe for gluten-free chocolate chip cookies! Please leave a star rating below I love hearing how you got on!
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Have a lovely week!
Hope x
Gluten-Free Dairy-Free Chocolate Chip Cookies
Ingredients
- 2/3 cup coconut oil melted and cooled to room temperature
- 1/2 cup coconut sugar or rapadura sugar
- 1 tsp vanilla essence
- 1 egg
- 1 cup gluten-free flour all purpose
- 1/4 cup tapioca starch
- 2 tbsp white rice flour
- 1 tbsp arrowroot powder
- 1/2 tsp baking soda
- 1/2 cup chocolate chips dairy-free or Vegan
Instructions
- Preheat oven to 180C/355F.
- Line two baking trays with parchment or baking paper.
- In a medium bowl using an electric mixer whisk the egg, add the coconut oil, sugar and vanilla until combined.
- In a separate bowl sift the dry ingredients and then add these to the wet ingredients, add the chocolate chips and stir until combined.
- Place the dough covered in the fridge for 1 hour.
- Using wet hands, roll tablespoons of mixture into balls. Place on baking trays about 5 cm apart and flatten slightly.
- Bake for 15-18 minutes until lightly golden.
- Leave to cool on baking trays.
- Store in an airtight container.
Nutrition
Nutrtition Information
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.
