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Gluten Free, Dairy Free, Soy Free Chocolate Chip Cookies

by Erin on April 27, 2012

GFCFSF Chocolate Chip Cooki1 Gluten Free, Dairy Free, Soy Free Chocolate Chip Cookies

PinExt Gluten Free, Dairy Free, Soy Free Chocolate Chip Cookies

A few weeks back I dropped a photo of these gfcfsf cookies on Instagram. Because they were too good to be true and I couldn’t believe that they actually looked and tasted like normal cookies (with just a hint of peanut butter flavor.)

This is now my go-to recipe for “all-free” cookies. These meet the “frees” in our house and hopefully they meet the “frees” in your house too. They do contain both eggs and peanut butter. I imagine the PB could be easily subbed with Sunbutter, and the eggs with either egg replacer or ground flaxseed with a little increase (1/2 tsp) in the baking soda.

These baked beautifully…crispy on the edges and soft in the middle. Seriously, chocolate chip cookie perfection. I do recommend letting the dough sit overnight, as that allows the wet and dry ingredients to mingle and meld into the perfect dough that will bake the perfect cookies!

{PRINT RECIPE}

GFCFSF Chocolate Chip Cookies

Ingredients

1/2 cup peanut butter
1/2 cup Earth Balance soy free margarine
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 tsp vanilla
1/2 tsp xanthum gum
1 tsp baking soda
1 tsp salt
1/2 cup GF oat flour
2 cups GF all purpose baking flour (I used BRM)
2 cups Enjoy Life chocolate chips

Directions

In a stand mixer or mixing bowl, cream the peanut butter, margarine with the sugars. Then add the eggs and vanilla and blend until smooth. Add the xanthum gum, baking soda, salt, oat flour and baking flour and mix on low until batter forms. Gently fold in the chocolate chips.

Refrigerate overnight. (Optional, but highly recommended!)

Preheat oven to 350.

Place the dough in Tablespoon size scoops onto a baking sheet. Bake in the preheated oven for 12 to 14 minutes, or until edges are crispy and soft in the middle.

Let cool on a cooling rack for a few minutes before serving.

{ 7 comments… read them below or add one }

Melissa@Mom's Plans April 27, 2012 at 11:49 am

Thank you for this as we have to avoid all three in our household. Would you say the xanthum gum is essential? It hurts one of my kid’s stomachs and causes intestinal trouble. :)

Reply

Erin April 27, 2012 at 12:23 pm

Hey Melissa,

I would say that it really helps the dough stick together. You could certainly try it without…definitely don’t want delicious cookies causing tummy troubles!

Erin

Reply

Dee Johnson May 3, 2012 at 2:11 pm

Melissa, you could try guar gum. I’ve heard it can be used instead of xanthan gum.

Reply

Erin May 6, 2012 at 4:06 pm

Thanks for the tip Dee! I did not know that!

Erin

Reply

Elysia June 24, 2012 at 6:59 pm

Why is it recommended to refrigerate over night?

Reply

gluten free diet for dummies January 6, 2014 at 12:38 pm

Great article. awesome content I look forward to reading your other posts.
:)

Reply

Lea February 13, 2014 at 10:31 am

Great recipe!
But depending on what peanut butter you use, some have soy in the peanut butter. The peanut butter I have in my cupboard has soy in it.

Reply

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