Gluten Free Chocolate Chip Cookies (Dairy Free, Egg Free)
These gluten free chocolate chip cookies are perfectly chewy on the inside and crispy on the outside, without any eggs! Easily made dairy-free and vegan, they’re a one-bowl recipe that’s simple to make and freezer-friendly for fresh cookies anytime.
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Ingredients
- 1 ¼ cup blanched almond flour
- 1 cup all purpose gluten-free flour
- ½ cup granulated sweetener see notes for options
- 1 tsp baking soda
- ¾ tsp salt
- 10 tbsp unsalted butter or dairy free butter
- ½ cup pure maple syrup
- 2 tsp vanilla extract
- 1 ½ cups chocolate chips dairy free if needed
Instructions
- In a large mixing bowl, combine flours, granulated sweetener, baking soda, and salt.
- Soften the butter, I like to get it to the point where it’s about half melted and half softened. I usually do this in the microwave.
- Add the butter to the dry ingredients and stir until combined. It will look like a crumbly dough.
- Add maple syrup and vanilla extract, and stir until combined. Fold in chocolate chips.
- Refrigerate dough for 30 minutes, or until you plan to make them. I usually just stick the entire mixing bowl in the fridge. If the dough is in the fridge longer than 30 minutes, it may be a bit firmer in texture and more difficult to scoop out, so you may want to let it sit out at room temp for a few minutes before scooping.
- Preheat oven to 350 °F.
- Using either a spoon or cookie scoop, scoop out 1.5 inch balls and place on.a parchment lined cookie sheet. I usually bake as many as I want to have immediately, then freeze the rest using my break and bake method (see notes).
- Press down slightly, and top each cookie dough ball with a few extra chocolate chips (optional).
- Bake for 8-12 minutes. Baking time is completely up to personal preference, on whether you prefer them slightly underbaked or more firm and crispy. I usually bake mine for around 9-10 minutes.
- Allow to cool, and enjoy!
Notes
Gluten Free Flour: I use an all purpose gluten free blend. The brand I usually use is bobs red mill. Other all purpose 1:1 gluten free blends can also be used, just make sure it’s a cup for cup replacement for regular flour. You can also use regular or whole wheat flour here if you don’t need gluten free.
Granulated Sweetener: pure cane sugar, coconut sugar, or sugar-free alternatives such as erythritol or allulose all work. Coconut sugar will result in a slightly darker colored cookie.
Butter: vegan, plant based, or regular butter work. I like to use a high quality grass fed butter, but dairy free alternatives work perfectly.
Maple Syrup: this must be pure maple syrup. Sugar free alternatives will not work. It’s the glue that holds everything together due to lack of egg. Honey might work, but I have not personally tried it.
Chocolate Chips: sugar free or regular chocolate chips work. Milk, dark, white - use whatever you like! Make sure to use dairy free or vegan chocolate chips if needed.
My Freezer Storage Method: Use a cookie scoop to portion the dough into a gallon-size freezer bag. After all cookie dough balls have been added to the bag, flatten them all slightly, seal the bag, and store in the freezer, making sure it is completely flat and level. When ready to bake, bake frozen cookies as usual, adding 1-2 extra minutes to the baking time.
Nutrition
Calories: 115kcalCarbohydrates: 11gProtein: 1gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 111mgPotassium: 12mgFiber: 1gSugar: 3gVitamin A: 104IUCalcium: 17mgIron: 1mg
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