Warm, chewy, chocolate chip cookies. The classic cookie that everybody knows and loves. I’ve probably tried more chocolate chip cookie recipes than any other…why is it so hard to get just right? Some people like a more flat, crispy cookie. Some like them thick and cakey. I’m somewhere in the middle. Soft in the center, with a nice bite and a crisp edge. Good until every last crumb.
I’ve been falling more and more in love with coconut oil. It is a fabulous replacement for butter and is naturally dairy free. In these gluten free, dairy free cookies, it pairs quite beautifully with the chocolate chips. Chocolate + coconut = love. I also added a scoop of quick cooking oats to gives them the perfect texture. Now, when I made these, I used coconut sugar (which totally rocks!), but you could certainly use brown sugar. I will say that you MUST chill the cookie dough before baking. It is crucial when using the coconut oil and can make all the difference with those darn gluten free cookies. These cookies are my dream come true…I hope they will be yours too!
gluten free, dairy free chocolate chip cookies
makes 2-3 dozen cookies
- 1 1/2 cups Sarah’s gluten free flour blend
- 1/2 cup certified gluten free quick cooking oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coconut oil
- 1 cup organic pure cane sugar
- 1/2 cup coconut palm sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 2 cups dairy free chocolate chips
In medium bowl, sift together flour, oats, baking soda and salt. Set aside. In large mixing bowl, cream the coconut oil, sugar, and brown sugar. Add the egg, egg yolk and vanilla. Stir in the flour mixture. Add the chocolate chips and stir until combined. Refrigerate cookie dough for 1-2 hours.
Preheat oven to 350 degrees. Line large baking sheet with parchment paper. Place tablespoon-size scoops of cookie dough onto parchment paper. Bake cookies for 11-13 minutes, until edges are golden brown. Allow cookies to cool for 2 minutes on baking sheet then finish cooling on cooling rack. Store in air-tight container.
Recipe adapted from Mel’s Kitchen Cafe
Hi Sarah! Can I use regular white sugar instead of the pure cane sugar?
Thanks!
Jo-Anna
Yes, white sugar will work perfectly!
Beet sugar is always a GMO-genetically modified product so NO don't use it.
CANE Sugar is almost completely a Non-GMO product –so use Cane Sugar ALWAYS.
You can also try unrefined would be better yet.
Hi Sarah! I've made your peanut butter granola bars recipe 3 times. I followed the recipe to a t but I haven't been successful (after allowing them to cool for 2 hours) when I cut them into bars they always break, is there a trick to cutting them?
Thanks,Sara
I'm sorry to hear they keep breaking. I'm not sure why, but what I would suggest is after the pan has cooled, place them in the fridge for a bit to firm up before cutting. Let me know if that helps!
Hi Sarah 🙂 Just made these cookies yesterday and they were – dare I say – better than a regular chocolate chip cookie! So so yummy! I haven't been baking GF for very long and am just dipping my toes in so to speak. The cookies were super delish (can you tell we really liked them ;)but spread way out and looked similar to a brittle but still had a bit of pliabilty and chew to them. We live at @ 6000 ft. altitude and I was thinking that might have caused the spreadage. Thought about adding some extra flour to the 'dough' but I don't want to dry it out and wind up having a crumbly mess. I wouldn't stop making these either way but thought you might have a suggestion or two – Thanks!
I made these yesterday and they turned into brittle for me too. All I did differently was substitute smart balance butter for the coconut oil and I didn't use any eggs (used enerG egg substitute). Adding extra flour helped some.Oh, and I live at sea level. Will try again with coconut oil because they were so tasty as lacey cookies!
Sorry these cookies spread for you, ladies! Did you make sure to refrigerate the cookie dough? That really does help. I have not made these without eggs, but I am working on a gluten free vegan chocolate chip cookie dough recipe. It's in the works!
Yeah, I did refrigerate the dough and it was very dry and crumbly until the coconut oil warmed up enough to form into balls…
Update: So after a couple of more tries, I have been adding @ 1 cup of dries shredded unsweetened coconut to a doubled recipe of the cookie dough. Then I refrigerate the dough for @ 30 min until the dough is fairly cold but still pliable. Roll the dough into balls and freeze them on a parchment lined cookie sheet. After they are pretty good and hard, put them into freezer baggies, I keep one in the fridge and the rest in the freezer..The shredded coconut doesn't add much coconut flavor but I think it helps to hold the cookie together a bit more and keeps it from spreading quite so far. Also, I bake them for @ 12 min, until the edges are lightly golden but the cookie doesn't look baked all the way in the middle. The couple of minutes on the warm baking sheet after taking them out finishes them nicely.
These cookies have become quite the favorite and, when I pack a couple for the hubby with his lunch, I always pack a few extra for a very appreciative co-worker..Thanks, Sarah :o)
These are fantastic and super easy! Thanks so much. *GF Beginner- I cut back on the baking soda just a touch, so a little less than 1/2 tsp and they turned out great. You can also lower your oven temp to 325. We live at 5500ft.
Thanks for the wonderful recipe! These turned out amazing, with just a hint of coconut flavor. I followed the recipe and was careful to refrigerate the dough for 2 hours. I will be making these over and over!
Hi Sarah. I'm new to GF baking so haven't experimented too much yet. I'm wondering if I can use any shortening for the coconut oil or does it need to be the coconut oil to be the right consistency?
Have you tried these as bar cookies? Would the dough need to be refrigerated then?
Thank you for this excellent recipe. It worked perfectly for us. We didn't use the coconut oil, just the coconut solid. We also did not refrigerate and had no trouble. Our daughter in law loves these. Did you know our son Jeremiah? David and Wanda Whitaker.
Thank you for this recipe. I didn’t use all components because in my country it’s hard to find one. So I improvised. And still they turned out so delicious. Each excellent recipe makes gluten free life so much easier.
Evija
Thank you! So glad you are able to enjoy my recipes!