Gluten free, dairy free, soy free, nut free and oat free Chocolate Chip Cookies.
I had a few requests for some recipes without nuts or oats. Hello Patty ;-). This particular cookie fits the bill, in a delicious way. Just to let you know I sacrificed my waist and my hubby’s and my bestie’s for this recipe. Lots of batches, lots of goodness in cookie form. My hubby and I thought these tasted similar to the soft batch cookies in the red bag, but let me know what you think and please leave a comment at the bottom of this post to share.
Chocolate Chip Cookies have got to be the most loved cookie in America. People have different preferences as to texture, size, and chip to batter ratio. Do you like it crunchy and buttery crisp, soft and chewy, light and fluffy, or dense filled with chocolate? So many ways, for really a pretty simple cookie. For now I am going with the soft with a slight chewy consistency. Isn’t it wonderful that we can attain a soft chocolate chip cookie; gluten free, soy free, dairy free, nut free and oat free ?
- 1 Cup White Rice Flour
- 1/3 Cup Potato Flour
- 1/3 Cup Potato Starch
- 1/3 Cup Tapioca Starch
- 1/3 Cup Dark Brown Sugar
- 1/2 Cup raw sugar (can alter depending on desired sweetness)
- 1/4 tsp. Salt
- 1 tsp. baking soda
- 1/2 tsp. Xanthan Gum
- 3 tsp. psyllium husk powder (optional fiber)
- 2 tsp. Vanilla Extract
- 3 TBSP. water
- 1 stick soy free butter alternative room temp ( I used soy free Earth Balance)
- 1 TBSP. Virgin Coconut Oil (liquid form)
- 1 EGG (room temp)
- 1/3 Cup mini Chocolate Chips ( I used Enjoy Life mini Semi-Sweet Choc. Chips)
Sift all your dry ingredients; white rice flour, potato flour, potato starch, tapioca starch, brown sugar, raw sugar, salt, baking soda, xanthan gum and optional psyllium husk and set aside. Mine is a little lumpy due to the brown sugar, but it still came out just fine. No worries.
If your butter and coconut oil are not at room temp, combine them and soften in your microwave. I cut my stick into about 4 or 5 pieces and put in microwave for about 10-15 seconds. Stir add the coconut oil and if needed add another 5-10 seconds.
Then add to your dry mix, along with the egg and vanilla extract. Add the water by the Tablespoon. You may need a little more or less depending on your weather. As long as your batter looks like the familiar consistency of cookie dough, you are good. Finally add the mini chocolate chips and stir in, make sure to scrape the bottom.
Don’t you just want to grab a spoon and go to town?
These Cookies don’t really spread, so spacing is not an issue. If you are not using a really good nonstick pan, go ahead and grease yours before dropping the dough down.
Pat your cookies down after placing them on the cookie sheet. No need to be perfect, they will be gone pretty quick.
Bake at 350 on a nonstick pan for 12-16 minutes.
- Sift all your dry ingredients; white rice flour, potato flour, potato starch, tapioca starch, brown sugar, raw sugar, salt, baking soda, xanthan gum and optional psyllium husk and set aside.
- If your butter and coconut oil are not at room temp, combine them and soften in your microwave. Then add to your dry mix, along with the egg and vanilla extract and mix well.
- Add your water by the Tablespoon, you may need a little more or less depending on your weather. As long as your batter looks like the familiar consistency of cookie dough, you are good. Finally add the mini chocolate chips and mix just until combined.
- By the heaping Tablespoon or use a Medium Cookie Scoop
and drop your cookie dough on the baking sheet. Pat your cookies down after placing them.
- Bake at 350 on a nonstick pan for 12-16 minutes. If using a dark pan you might need to reduce heat to 325 and adjust time as needed. Makes about 2 dozen cookies.
Gluten free, Soy free, Dairy free, and Nut free Chocolate Chip Cookie Recipe
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