Double Chocolate Chip Cookies
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Get ready to fall in love with this gluten and dairy free double chocolate chip cookie recipe. Just when I thought chocolate chip cookies couldn't be any more perfect, I baked these.
These cookies come out of the oven crispy around the edges and chewy in the middle -- the ${'Enjoy Life'} mini chocolate chips and chunks melt in your mouth. They're addictive, so prepare yourself.
recipe tips
- For an over-the-top double chocolate cookie, use half mini chips and half chunks -- but bake with what you have on hand. If you frequently bake, consider a link here to save money.
- These cookies mix and bake quickly -- set a timer so they don't get too crispy (though even a little overbaked, they're still delicious).
- Bake on link for effortless cleanup and no need for nonstick spray.
recipe variations
- Add chopped walnuts or pecans for extra crunch.
- Sprinkle flaky sea salt on top before baking for a sweet-salty finish.
- Freeze portioned dough balls and bake straight from frozen -- just add a couple extra minutes.
Ingredients
- ½ c dairy free butter softened Earth's Balance works great
- 1 c sugar
- ¼ c unsweetened almond milk, or other dairy free alternative
- 1 teaspoon vanilla
- 1 ¼ c all purpose gluten free flour Mama's Almond Blend Flour
- 1 ½ teaspoon xanthan gum, unless your all purpose flour has this in it
- ¼ c cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- pinch of salt
- 1 c dairy free chocolate chips, divided mega chunks and mini's work great
Instructions
- Preheat oven to 375 F.
- In a large mixing bowl beat dairy free butter well. Mix until it is light and fluffy.
- Add in sugar to butter and mix well.
- Then, mix in almond milk and vanilla.
- In a separate bowl, whisk together gluten free flour, xanthan gum, cocoa powder, baking soda, baking powder, and salt. Add this to the bowl of liquid ingredients. Mix until all is incorporated.
- Cookie dough should be thick. Add in ½ cup of dairy free chocolate chips.
- Line 2 baking sheets with parchment paper or silicone baking mat. Roll dough into the size of 1 tablespoon balls and place on baking sheet. Cookie dough balls should be small.
- Place last of chocolate chips on top of balls.
- Place into the oven for 9-10 minutes. Watch cookies carefully. After 10 minutes they become very crispy.
- Allow to cool on a cooling rack and then move to an airtight container.
Nutritional Disclaimer
These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Eating Gluten and Dairy Free” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.
Recently we traveled with a batch of these double chocolate chip cookies. And they hit the spot late that night when we wanted a snack at the hotel. In fact, we commented how nice it was to have a homemade cookie... or two... to indulge in.
If you're not gluten free, follow the link here that gave me the inspiration for these delicious cookies. And if you're new to my website, welcome! My family is also particularly fond of this Crock-Pot Taco Soup recipe -- gluten and dairy free, and a comforting melting pot of flavors.
What I like most about this taco soup recipe is its versatility -- raid the pantry and fridge, top with tortilla chips and a dollop of dairy free sour cream. Click here for the recipe. If you're traveling soon, pin both of these recipes -- box up the cookies and pack the soup in a cooler. We've enjoyed both in hotels and Airbnbs.
Eat well and feel well,
Victoria
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No eggs? Is that right?
That is correct :). Are you egg free? I hope you enjoy these double chocolate chip cookies!
Those looks delicious!!
Thank you!