Here’s the deal folks … I’ve been on a quest to find a gluten free, dairy free, chocolate chip cookie recipe that will satisfy both me and Shnoo, who is allergic to EVERYTHING, while I can eat ANYTHING! This is it! This is the gluten free, dairy free chocolate chip cookie recipe that takes the cakes, tops them all, and should make its way into your kitchen this weekend, whether or NOT you have allergies, because it’s THAT GOOD. So I invite you to enter through this magical red door (that I found strolling through Old Town in Chicago) and put your apron on!
The texture is a cross between a chewy, crispy, crumbly cookie and the flavor oh so brown-buttery. Does the caramelization of raw sugar and agave make me swoon? Yes. Do the dark chocolate chunks flow throughout each cookie like rivers searching for their outlets, which happens to be your mouth? Absolutely. Are they even better on the second day? Um yes, yes they are. So without further ado … I present Food Flirt’s GFDF (gluten free, dairy free) chocolate chip cookies made with cashew meal and coconut flour (which makes them semi-paleo friendly, depending how strict you are).
Food Flirt’s GFDF Chocolate Chip Cookies
Yield: 12-16 2-inch cookies
184 calories per cookie
3/4 cup cashew meal, well packed (I buy mine at Trader Joe’s)
1/4 cup coconut flour, well packed (I use Nutiva)
1 teaspoon baking soda
- 1/2 cup coconut butter or oil ( I use Nutiva Manna or Oil), slightly softened (if you do not have a dairy allergy, you can use regular, salted butter and love your life)
- 1/4 cup evaporated cane sugar
- 1/4 cup agave ( I use Madhava) or honey
- 1 1/2 teaspoon vanilla extract
- 1 – 2 cups dairy-free dark chocolate, chopped or chunks or chips (you can use non-vegan if you’re not allergic to dairy)
- 1. Line baking sheet with parchment paper or tin foil and spray with cooking oil.
- 2. Preheat oven to 350 degrees Fahrenheit.
- 3. In a medium bowl of stand up mixer using paddle attachment, whisk together cashew meal, coconut flour, and baking soda. Add softened coconut butter (or coconut oil or real butter), sugar, agave (or honey) and vanilla extract, and mix on medium speed, until well combined and wet, scrapping down sides as necessary. Mix in the chocolate chunks until evenly distributed through dough, about 30 seconds at medium speed. Dough will be slightly “sandy.”
- 4. Scoop dough, one tablespoon at a time, in mounds onto the baking sheet, leaving 2 inches between each cookie. Refrigerator dough for 10 minutes.
- 5. Bake for about 10-12 minutes, until edges are golden brown. Cookies will feel soft in the middle, and will crumble if lifted before cool. Cool on the baking sheet for 5 minutes, then slide parchment or tinfoil onto cooling rack. As cookies cool, they become more firm. Let cool another 10 minutes before devouring … or serving. 😉
Store these cookies in an air tight cookie jar or plastic ware for 2-5 days. My favorite time to enjoy these cookies is actually one day after baking them, as they develop this fantastic burnt caramel, brown butter flavor that’s rather addicting.