Monday, June 30, 2014

The Absolute Best Ever Gluten Free, Dairy Free Chocolate Chip Cookies (Vegan Option)

It's been far too long between posts lately! Such is life I suppose. I'm working really hard to get my health back in order, and hopefully I'll be able to share bits of my journey with you all at some point. So much to do, so little time & energy. I ALWAYS have time for chocolate chip cookies though! These are especially tasty, probably my favorite treat at the moment!

I was at Trader Joe's and saw they had these gluten free chocolate chip cookies & got really excited. Then I read the ingredients and got really un-excited. Of course they're filled with lots of unhealthy things as well as dairy, which I cannot have at all.  So, I had to make up my own for when I'm not being extraordinarily good and eating my OMG chocolate chip cookies (which have no refined sugar in addition to being g/f & vegan). I took them to one of my best friends who is my foodie friend and critic. She LOVED them, as did my husband, and her husband, and my brother, and sister-in-law….you get the point. Everyone loved them. These are my most requested treat I make, and I make them too much. Now I'm sharing them with you so YOU can make them too much. It's always more fun to eat a sweet treat when someone else is joining you, isn't it? 

If you're vegan, I used egg replacer with fabulous results! My friend who has been a vegan for years raved about them! YAY! win win. (You'll find notes below how to make them vegan).

I apologize for the lame pictures, they don't do these bad boys justice! This was a 'running out the door snap some iphone pictures' kind of day.


3/4 cup spectrum organic shortening

1/2 cup brown sugar

2 Tbs white sugar

1 egg, room temperature (for vegan cookies use 4 1.2 tsp ener-g egg replacer blended with 6 Tbs water. you MUST put egg replacer in blender or processor & mix until frothy & thick!)

2 tsp vanilla

1 1/2 cups gluten free flour mix (I use Sarah's g/f flour blend. If your mix doesn't have xantahn gum, add 1/4 tsp.)

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 - 2 cups chocolate chips (I pretty much use the whole bag!) 

1. Preheat oven to 350 degrees.

2. In the bowl of your mixer, cream together shortening & sugars on medium-high speed until light and fluffy. Turn the mixer to low & add the egg and vanilla beating for another minute or so working up to medium-high.

3. In a separate bowl combine gluten free flour mix, baking soda & salt, mixing well. with your mixer on stir, slowly add the flour mix until it just comes together. Turn off the mixer and take the bowl out. Gently fold chocolate chips in by hand.

4. Place Tablespoon size dollops of dough onto a parchment paper covered baking sheet. Bake at 350 degrees for 7-9 minutes or just until cookies are a light golden brown around the edges. Remove from oven letting cool for a few minutes before removing to a cooling rack.

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