Gluten Free Dairy Free Chocolate Chip Cookies

I know, I know. I am neither gluten free nor do I have a lactose allergy. I am pretty much blessed with a great immune system (knock on wood), but not everyone is. For example, I have this rather awesome friend and she pretty much can't eat anything, sorry em. I decided to make these cookies because we were having a potluck and I wanted to make sure my dish was something that she could enjoy. Now this was my first time doing anything like this...If you don't count the time I made a gluten free, allergen free, everything free cake from my god brother. It was cars themed and I was way proud of it.

Pretty much a cake boss

The recipe I use had been adapted from this Land O' Lakes gluten free cookie recipe, but again my girl can't have dairy and I wanted to make sure she could enjoy them. So I changed some things and the result was these perfect crispy cookies.

You Will Need:

2 1/4 c Gluten Free Flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/4 tsp xantham gum
3/4 c coconut oil -do not melt but you want it softened so its workable. 
3/4 c packed brown sugar
1/2 white sugar
2 large organic eggs
2 tsp gluten free vanilla (no extract only the pure stuff)
1 (12 oz) package of Enjoy Life mini chips or any Gluten Free, Dairy Free, Allergen free chocolate chips

Prep Time: 45 mins      Cook Time: 10-15 minutes 

*You should be able to get all of this stuff at your local grocery store in their organic/gluten-free section. I picked everything up from Kroger including the xantham gum which is from the Bob's Red Mill brand

I have done this recipe a couple different ways but I have found that this method is the best. If you would prefer to experiment a little then go ahead. I am not here to stop you from being free. Remember since you are omitting butter then you are not going to get that fluffy cookie you desire, its going to be more crisp still chewy and delicious but more crisp and the chips won't be melty since there is no milk in them. Also, do not eat the batter I know that they always tell you that because of salmonella but it doesn't taste great. The baking powder gives it this super funny taste that will make you think these cookies are god awful but I promise they are not! Just don't eat it. 

Directions:

In a medium sized bowl combine your flour(flour blend), baking soda, baking powder, salt and xantham gum. Set aside. 

In a large bowl combine your coconut oil, brown sugar and sugar in a bowl.  beat on low speed until creamy. set aside. 

In a separate bowl beat eggs. I like to do this because it gets some air into those eggs and then you can fold them into the mixture easily without over working your coconut oil. Combine your eggs and vanilla with your coconut oil-sugar mixture until well mixed. Slowly add in your flour mixture until completely mixed. Fold in your chocolate chips. 

Roll the dough in a long cylinder shape and wrap in saran wrap. Let sit in your freezer for 30 minutes or until you feel comfortable working with them. Cut into half inch circles and place about 4 to 5 inches apart. These cookies will spread.

When they are golden brown remove from the oven let cool on the pan for 2 minutes to set and then move to a wire rack to cool for another five minutes. Serve with your fave glass of alternative milk or a glass of wine either is fine ;) 

Good luck making these and for sure let me know how they turn out! Til next time.