Chewy Chocolate Chip Cookies
Chewy Chocolate Chip Cookies are DAIRY and GLUTEN-FREE! Much like my Best Ever Dairy-Free Chocolate Chip Cookie recipe they are buttery, sweet, a hint of salt, chocolaty, and chewy! But the biggest difference.....wait for it.......they are GLUTEN-FREE. And, my new favorite cookie recipe!
I switched to a gluten-free diet for better digestion and to improve my overall health. I am a dairy-free and gluten-free human now. The change is not easy, but it is much easier than it would have been 20 years ago. There are so many options today. The trick is finding dairy-free and gluten-free foods that you love to eat that taste good to YOU.
Gluten-free wheat alternative baked goods textures can have a different bite than traditional baked goods. They can feel grainy, like sand, and are sometimes dry.
With that said, I created a gluten-free, dairy-free chocolate chip cookie with a good chewy texture, without the grainy feeling and it is not dry. It is delicious! Everything I want in a chocolate chip cookie!
I combine almond flour and traditional gluten-free flour, a 1:1 ratio. Almond flour reduces the sandy texture of all-purpose gluten-free flour that is made with rice. I also use dark brown sugar instead of light brown and slightly more granulated sugar than I use in my Best Ever Dairy-Free Chocolate Chip Cookie recipe.
The first bite of my test recipe for Chewy Chocolate Chip Cookies was heavenly. I TRY not to eat too many sweets. Which, I am sure you can understand is difficult, sometimes torture for a confectionary lover. I just could NOT resist. I shoved the rest of that cookie in my mouth with ZERO regrets. It was so delicious.
Next, let me see if the new recipe passes the test from my husband and my girls. I tested the recipe while they spent the day at Busch Gardens. After dinner, I served the cookies and they were a hit! The kids absolutely loved them and my husband kept looking where I stashed the remaining cookies so he could get just a little more. Big surprise! They did not notice the cookies were gluten-free. What a win?!
I hope when you make this recipe it excites you as much as it excites me and my family. Once the cookies are baked, you'll find you won't be able to stop yourself either.
Buen Provecho!
My Chewy Chocolate Chip Cookie recipe is your next guilty pleasure. They are buttery, sweet, a hint of salt, chocolaty, and perfectly chewy! Let the dough rest overnight and the flavors will come together to please your senses.
- 1 cup Vegetable Shortening (Butter-Flavored)
- 1 tbsp Water (Room-temperature)
- 1 cup Granulated Sugar (White)
- 3/4 cup Brown Sugar (Packed)
- 1 tbsp Vanilla
- 2 Large Eggs
- 1 cup Almond Flour
- 1 cup Gluten-Free All Purpose Flour
- 1 tsp Baking Soda
- 1-1/2 tsp Salt
- 2 cup Dairy-Free or Allergen-Free Chocolate Chips
- 1/2 cup Chopped Pecan (Substitute favorite nut)
- Course Sea Salt (Sprinkle to taste)
Preheat oven to 350° Convection (375° F Conventional Bake)
Mix vegetable shortening and water together in a large mixing bowl until combined.
Add granulated sugar and brown sugar until creamy for 5-8 minutes.
While the butter and sugar are mixing, beat eggs and vanilla together in a small bowl.
Add egg and vanilla mixture slowly to the mixing bowl and mix until combined.
Scrape down bowl.
Combine flour, baking soda, and salt in a small bowl.
Gradually mix in flour mixture, just enough until combined. Do not over mix.
Overmixing develops the gluten in the flour. This causes the cookie to be a cake-like cookie instead of a chewy cookie.
Mix in chocolate morsels. Mix until incorporated in dough.
Drop by rounded tablespoon or scoop with cookie scooper onto an ungreased baking sheet.
Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 5-10 minutes; remove to wire racks and let cool. OR! Dig in as soon as you can. Warm cookies are the best!
I recommend the dough is prepared a day before you serve the cookies. It gives time for the flavors to develop.