Chocolate Chip Cookies
Good morning! It is a beautiful Saturday morning. I woke up to the sun shining, birds chirping, and cookies on my mind. Who doesn’t love a good chocolate chip cookie? Am I right??? If you don’t, I’m sorry for you.
When I was a little girl, my favorite cookie was the blue bag, you know which ones I’m talking about. Crunchy, yummy, delicious. When I developed all of my allergies, one of the first things I NEEDED to do was create a cookie. I am definitely a cookies kind of girl. I tried so many different recipes. But because of my limitations with ingredients, it was very hard to get it on point. Until these babies. Go ahead, make a batch. Come back and let me know if they change your life too.
Gluten Free Dairy Free Chocolate Chip Cookies
Gluten and Dairy Free Chocolate Chip Cookies
- 2 cups gluten free oat flour
- 2 Tbls coconut flour
- 1/4 tsp salt, heaping
- 1/4 tsp baking soda, heaping
- 1 Tbls vanilla
- 2 eggs
- 1/2 cup plus 2 Tbls vegan shortening, I use sustainable palm shortenting
- 1/2 cup coconut sugar
- 1 cup dairy free chocolate chips
Preheat oven to 350′
Mix your dry ingredients in a bowl. Set aside.
Cream together your sugar and shortening. Once light and fluffy, add your eggs in one at a time. Scrape down the sides of the bowl between each addition.
Add in your vanilla.
Slowly mix in dry ingredients.
Stir in chocolate chips.
Refrigerate dough for 30 minutes. (It makes all the difference!)
Roll into 1 Tbls size balls, flatten with wet fingers.
Bake 14 minutes.
Let rest on tray 10 minutes. These cookies are tender when they come out of the oven.
Remove to cooling rack to finish cooling completely.
Leave a comment below. I can’t wait to hear what you think!
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