Now that my daughter is in school all day my son helps me with most of my baking. He HAS to help if he knows I’m working in the kitchen. And he likes to decide what we make.
Of course one of his first requests was chocolate chip cookies. I happily obliged.
I’ve made gluten free dairy free cookies before. Some turn out better than others. It’s hard to find the right combination of flour and the right amount of fat that will create a good cookie that isn’t grainy and doesn’t crumble.
But with the help of my budding baker I think I did it! These are the best gf df cookies we’ve ever made. They are slightly crispy yet still a bit soft in the middle.
The best part is that they are very easy to make and do not require any strange ingredients like xanthan gum.
One key to these cookies is using palm shortening. As much as I LOVE coconut oil, it just doesn’t work that well for cookies. Using at least half palm shortening really helps bind the cookies and gives them the right texture. You could also try lard if you don’t have palm shortening.
Think you don’t have time to scoop cookies? Try turning them into bars. Then you simply pour the batter into one pan, pop it in the oven and you’re done! That’s my favorite thing to do when I’m short on time.
These cookies freeze very well. So make a big batch, eat some fresh and store some in the freezer for later.
If you’re searching for a delicious cookie that is gluten and dairy free search no further. This is the perfect cookie recipe. Not a fan of chocolate chips? Swap them for dried fruit, nuts or seeds. No matter what you add these cookies will be a hit.
- 1 cup tapioca flour
- 1/2 cup amaranth flour
- 1/3 cup organic cane sugar
- 1/3 cup organic brown cane sugar or coconut sugar
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. unrefined sea salt
- 2 eggs
- 6 Tbsp. organic palm shortening (see notes for whether or not to melt it)
- 1 tsp. vanilla
- 3/4 cups dairy free chocolate chips
- Preheat the oven to 325*F.
- In a large bowl cream the shortening and sugars.
- Add the eggs and vanilla. Beat well.
- Add the flours, powder, soda and salt. Beat well.
- Stir in the chocolate chips.
- Place 2 Tbsp. mounds on ungreased baking sheets.
- Bake for 15 minutes.
- Turn off the oven. Leave cookies in the oven for about 6 minutes.
- Allow the cookies to cool and remove from baking sheet.
- Store in an airtight container at room temperature or in the freezer for long term storage.
- If you like cookies that are wider and flatter melt the shortening first. If you like puffy cookies do not melt the shortening.
- The palm shortening can be replaced with butter if you tolerate dairy (either melted or at room temp).
- The palm shortening can be replaced with coconut oil, but the cookies may not hold together as well.
- To make the cookies into bars add an extra egg to the batter. Pour the batter into a greased 7x11 pan. Bake at 350 for 30 minutes.
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