Everyone deserves to be able to enjoy a delicious, comforting chocolate chip cookie. These grain-free chocolate chip cookies boast all the same qualities of its traditional counterpart. They are crispy around the edges, gooey and chewy in the center, puddles of chocolate nestled throughout, and are brimming with comforting nostalgia.
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The Story:
Chocolate chips cookies are the quintessential go-to comfort dessert and a recipe every home baker needs in their repertoire. They win bake sales. They cure a bad mood. They warm a cold day. The “famous family recipe” gets handed down for generations. If you cannot tolerate grains, gluten, or dairy, these are the cookies for you! An allergy friendly recipe that comes together in one bowl, no chilling required, and is absolutely worthy of being handed down to future generations.
The Ingredients:
Here is the list of ingredients you will need for these grain free chocolate chip cookies.
- Almond Flour: This grain-free flour makes up the base of the cookie dough and helps with maintaining a delicious moisture and chewiness to the cookies.
- Tapioca Flour: This grain-free flour helps balance out the moisture content from the almond flour to create the perfect, fluffy texture while absorbing the liquid ingredients.
- Egg Yolks: Egg yolks get added to the batter for the perfect amount of liquid and structure.
- Dairy-free Butter: I use Earth Balance butter as it maintains its structure well and has nice flavor.
- Sugar: Of course a cookie needs a good dose of sugar.
- Brown Sugar: Brown sugar gets added for depth and rich flavor to create the best combo.
- Baking Chocolate Bar: Using a baking bar and chopping it up is more cost efficient, most baking bars do not have milk added to it, and it adds a rustic charm that I love. My favorite to use is Baker’s semi-sweet premium baking bar.
- Baking Powder: The rising agent for these cookies to give them a nice rise and fluff. To keep these grain-free, use Otto’s Naturals grain-free baking powder. It works perfectly!
- Xanthan Gum: This is a replacement aid for gluten, to help your grain-free and gluten-free bakes maintain their moisture and structure.
- Salt: A necessity in baking to enhance and round out the flavors.
- Vanilla: A good does of vanilla is needed for flavor and depth.
Expert Tips:
My expert tips for amazing chocolate chip cookies:
1) Cut up a chocolate baking bar into chunks vs. using chocolate chips. This gives a comforting and bakery style feel to them, and the variation is charmingly rustic…and delicious!
2) Sprinkle some of the cut up chocolate chunks to the top of each cookie before baking. It is both delicious and very enticing.
3) If your cookie has shifted a little while baking, place a large cookie cutter around it (or the rim of a large glass) and gently swirl to create perfectly circular cookies.
4) Sprinkle flaky sea salt on top.
Step by Step Instructions:
These come together just like the cookie you’ve always known and loved!
- Step 1: Preheat your oven to 350. First, add the butter and both sugars to a bowl (or to a mixer if you would like, but keep it on low speed during the whole process) and begin to cream together the butter into the sugar until creamy.
- Step 2: Next, add in the egg yolks and vanilla extract and mix well, again until creamy and smooth.
- Step 3: Next, add in the flour, remaining dry ingredients, and mix until the dough comes together.
- Step 4: Lastly, add in those delicious chocolate chunks and stir until well disbursed.
- Step 5: Line a cookie sheet with parchment paper. Using a big cookie scoop (3 tbsp), scoop out the dough and place on the cookie sheet, leaving a good amount of space in between each cookie. I do 5 at a time. Bake for 13-14 minutes, rotating your cookie sheet at the halfway point to ensure even baking for all of the cookies.
The Recipe:
The Finished Product:
What is more comforting than a homemade chocolate chip cookie? Not much. Pair these beauties with a glass of your preferred milk and chase your cares away. I hope you enjoy these as much as I do!
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