When writing this post I seriously debated on whether or not I should include gluten free or dairy free in the title of this recipe; because in my opinion these cookies may be the best chocolate cookies I’ve ever made. Not just the best gluten free chocolate chip cookies. Not just the best dairy free chocolate chips cookies. THE best chocolate chip cookies.
(And I’ve made a lot of good cookies.)
These cookies are uber thick and don’t flatten out after baking. The texture is right (which we all know can be tricky in gluten free baking). They are full of that buttery flavor we all want in a cookie. (Even though there isn’t any butter in them.. I know that’s a conundrum. And please excuse my shortening. But it totally works.) And the boatloads of melty dark chocolate chips are just… perfect.
Even if you don’t agree with me that these are the best chocolate chip cookies we’ve ever made (though obviously that means you are crazy); I think you’ll find that you can feed them to anyone- and they will in no way shape or form know that they are eating a gluten free/dairy free dessert. These cookies totally fit the gluten free/dairy free that doesn’t suck rule and will be enjoyed by all!
The Best (Gluten Free, Dairy Free) Chocolate Chip Cookies
- 1 cup butter flavored shortening
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose gluten free flour I recommend Pamela’s GF Bread flour for this recipe. See note below for more info.
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups So Delicious Dairy Free Dark Chocolate Chips/Chunks I like using half chips and half chunks, but you can do either one on it's own as well.
Preheat oven to 350 degrees F. Set aside two cookie sheets.
In a large bowl, cream together the shortening, brown sugar and white sugar until light and fluffy. Add the eggs beating well.
Combine the gluten free flour, baking soda and salt and mix well to ensure the baking soda and salt are well distributed.
An important note- if the gluten free flour blend you are using is not labeled super fine on the package, it will hugely help the texture of the finished cookie if you put the flour/baking soda/salt mix into a blender or food processor and pulse/blend it several times. This will help grind the flour down to a finer consistency which will give you a cookie that isn’t grainy as gluten free baked goods can often be.
Mix in the chocolate chips.
Drop in rounded balls onto the prepared cookie sheets. About 3-4 tablespoon sized scoops will make a large cookie like what is pictured above. Give the cookies plenty of space as they will spread.
Note- To get a thicker cookie you can put down a two tablespoon ball of dough and then stack a second two tablespoon scoop on top of it. The dough will melt down as it cooks, but keep a thicker final cookie.
Bake for 12-15 minutes until light golden brown. Allow cookies to cool slightly on baking sheet for about 5 minutes before removing to a wire rack to cool completely. (Or just eat em hot!)
- I used Pamela’s Bread Mix flour in the recipe. It is gluten free, dairy free, and nightshade free which is what we need at my house. It works absolutely terrific in this recipe. Though, it definitely benefited from being pulsed in the blender to make it finer and keep the cookie from becoming grainy. If you want to use a different GF flour blend feel free, however if it isn’t labeled super fine I recommend pulsing it in the blender as well. Also if you do need a dairy free flour, be sure to read the label. Many blends do contain dairy.
- I know a lot of people aren’t giant fans of shortening- but in this case it’s totally worth it. It gives you a wonderfully buttery cookie without any dairy! Even if you are only looking for a gluten free cookie, the shortening plays a pretty big role, it keeps the cookie thick, and helps with texture. Obviously you could substitute butter if you wanted, but you will end up with a totally different cookie.
- If you don’t need a gluten free cookie feel free to substitute all purpose flour. The cookies will be delicious that way too.