Gluten and Dairy-Free Cookies
These gluten and dairy-free cookies are soft, tender chocolate chip cookies that everyone can enjoy.
Servings: 12
Calories: 473kcal
Equipment
- Baking Sheet 1 or 2
Ingredients
- 2 ¼ cups 1:1 gluten free flour plus 1 ½ tbsp
- 1 teaspoon baking soda
- 1 tsp salt
- 2 sticks butter dairy-free; softened
- ¾ cups granulated sugar
- ¾ cups brown sugar
- 1 ¼ teaspoon Singing Dog vanilla
- 2 large eggs room temperature
- 2 cups dairy-free chocolate chips
- Dairy-free chocolate chunks optional
Instructions
- Preheat the oven to 375 degrees and line one or two baking sheets with parchment paper.
- Whisk the flour, baking soda, and salt in a small bowl.
- Cream the butter, white sugar, brown sugar, and vanilla on medium in a large mixer with the paddle attachment for 1 to 2 minutes until creamy.
- Beat the eggs into the mixture one at a time. Beating for 20 seconds after each addition.
- Slowly add the dry ingredients to the wet, mixing well with a rubber spatula. Fold in the chocolate chips.
- Use a 2-tablespoon cookie scoop to place cookie dough balls onto the cookie sheet, leaving about an inch between each ball. Add chocolate chunks to the dough if you like.
- Bake the cookies for 8 to 10 minutes until the edges are golden.
- Cool the cookies on the baking sheet for 3 to 4 minutes. Then, transfer them to a wire rack to cool completely.
Video
Notes
- Makes around 24 cookies
- For perfectly round cookies, swirl the open end of a glass around each cookie while warm.
- Use high-quality gluten-free flour, dairy-free butter, and dairy-free chocolate chips for the best flavor.
- Store at room temperature for up to a week.
- Freeze in an air-tight container for up to 3 months.
- Defrost on the counter before serving.
Nutrition
Calories: 473kcal | Carbohydrates: 60g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 421mg | Potassium: 34mg | Fiber: 4g | Sugar: 41g | Vitamin A: 510IU | Calcium: 74mg | Iron: 3mg
