Chewy Gluten Free and Dairy Free Chocolate Chip Cookies
These cookies are chewy and satisfying, loaded with chocolate chips and topped with sea salt! They are gluten free and dairy free and no one would even know!
I was determined to make a chocolate chip cookie that would be chewy like the cookies that I loved before I became gluten free and dairy free. I also find that the typical gluten free flour blends at the store have potato starch in them, and I cannot eat nightshade vegetables (pepper, tomatoes, eggplant and potatoes) without feeling sick. Enter….making my own flour blend. It’s a very simple blend of brown rice flour (I mill organic brown rice) and tapioca starch, adding xanthan gum to the recipe. Delicious and nutritious results when you grind your own organic brown rice! While, you don’t need to mill your own flour for great cookies, it adds so many VITAMINS and MINERALS into even a cookie!! Yes, cookies can be good for your body, especially when they are paired with a protein or meal so you don’t get a big insulin spike.
Chewy GF Chocolate Chip Cookies
Ingredients
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 cup softened DF butter sticks (or butter) 2 sticks
- 2 tsp vanilla extract
- 2 eggs
- 1 tsp baking soda
- 1 tsp sea salt
- 1 1/2 cups Freshly milled brown rice and/or sorghum flour or prepackaged brown rice flour or sorghum flour 210 grams
- 1 Cup Tapioca starch 120 grams
- 1 Tsp Xanthan gum
- 3 Cups Semi sweet chocolate chips Dairy free
- Flaky Sea salt for sprinkling optional, but so good!!
Instructions
- Cream together the brown sugar, white sugar and butter with the paddle attachment in the mixer until the mixture is light and fluffy and well mixed.
- Add the eggs and vanilla and mix until combined.
- Next, add the dry ingredients and mix until combined and cookie dough is smooth
- Add the chocolate chips until combined.
- Cover and refrigerate the cookie dough for at least 1 hour. This gives the dough time for the freshly milled flour to absorb some of the moisture and prevents the cookie dough from spreading too much in the oven
- Once the dough has chilled, Preheat the oven to 350 degrees.
- Grease cookie sheets or line them with parchment paper
- Using a 1 1/2-2 inch cookie scoop, drop cookies onto prepared pan, 2 inches apart.
- Bake for 10-12 minutes or the edges are lightly browned and cookies look just a little bit "wet" in the middle (they will set up once they cool).
- Sprinkle warm cookies with flaky sea salt.
- Allow to cool on the pan for 5 minutes and then transfer to a cooling rack.
- Enjoy!!
