Gluten-free and Dairy-free Chocolate Chip Cookies
Here’s a recipe for wonderful gluten-free and dairy-free chocolate chip cookies – They’re nice and crunchy on the outside and perfectly chewy on the inside 😍 Cookies are one of my favorite things to bake, because they’re easy and simple to make, plus my home always smells so wonderful afterwards!
I have tested this recipe with several different flour mixtures and proportions, but finally, I have a working recipe that I want to share! In the recipe, I have used a homemade gluten-free flour mixture (the recipe can be found at the end of the post), but if you wish, you can also try cookies with gluten-free flour mixtures available in stores. In that case, choose a light, fine gluten-free flour mixture.
Gluten-free and Dairy-free Cookies Recipe
Ingredients
Time to make 30 min + 4-24 hours of chilling time
Servings approx. 12 large cookies
- 100g vegan butter
- 100g brown sugar
- 100 g white sugar
- 220g gluten-free flour*
- 1 egg
- 1 yolk
- 1 teaspoon vanilla sugar or 1/2 teaspoon vanilla powder
- 1 teaspoon of baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon xanthan gum
- 1/4 tsp salt + Maldon sea salt flakes to finish
- 140g dairy-free & gluten-free chocolate
Instructions
- Melt the butter and add the sugars. Add egg, yolk, and vanilla. Mix with a hand whisk.
- Mix the dry ingredients thoroughly in a separate bowl. Combine the liquid and dry ingredients. Chop the chocolate and fold the chocolate chunks into the dough.
- Make about 12 balls out of the dough and transfer to the refrigerator. I kept the cookies in the fridge overnight, but you can let them develop flavor for 4-48 hours. You can also freeze a raw cookie ball and throw it in the oven when you’re craving cookies 😋
- Heat your oven to 180 Celsius and bake the cookies for about 12-14 minutes. Finish the cookies with a sprinkle of sea salt flakes. Store cookies at room temperature.
A few tips for making the ✨perfect✨ chocolate chip cookies:
🍪 Add a few chopped chocolate pieces on top of the cookies after they have been in the oven for about 6 minutes.
🍪 Place a round mold on top of the cookie (a basic cereal bowl works well) and roll it carefully on top of the cookie just after you have taken the cookies out of the oven. This way, the cookies will have beautifully rounded edges.
🍪 If you’re making these cookies in a rush and you can’t wait for the dough to develop overnight, you can throw the cookie balls in the freezer for about 30 minutes and bake them. However, letting the dough rest overnight gives the cookies additional flavor and affects the structure of the cookies. So if possible, make the dough the day before!
🍪 You can also add your favorite candies, nuts, or dried berries to these cookies!
Homemade Gluten-free Flour Mix
- 170g light fine rice flour
- 150g sorghum flour
- 100g dark rice flour
- 90g potato flour
- 45g corn starch
Mix the flour thoroughly in a large bowl. Store in an airtight container. You won’t need the whole batch for these cookies, so use the rest of the flour mixture to make your own gluten-free bread, muffins, or pancakes! 🥞
More gluten-free & dairy-free recipes
Gluten-free Orange and Cardamom Pancakes