Chocolate Chip Cookie Recipe (Gluten-free, Grain-free, Vegan, Paleo)
Ingredients
1st Step Ingredients:
- 1/4 cup Earth Balance non-dairy butter substitute
- 1/4 cup non-hydrogenated shortening
- 1/3 cup coconut palm sugar
- 3 tbsp coconut nectar maple syrup or raw honey
- 1 TBS vanilla extract
Dry Ingredients:
- 1/2 cup blanched almond flour packed down I use Honeyville no blends
- 1/2 cup AP gluten free flour blend OR cassava flour for grain-free version*
- 3/4 tsp xanthan gum
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/2 - 2/3 cup allergy-free morsels
- *You can also substitute 1/4 cup coconut flour plus 1/4 cup tapioca flour for the cassava flour.
- For a paleo version of this cookie replace the Earth Balance with another 1/4 cup of non-hydrogenated shortening.
Instructions
Ahead of Time
- Preheat oven to 375 degrees.
- Line baking sheets with Silpats or parchment paper.
Mix
- Cream non-dairy butter substitute and non-hydrogenated shortening with a mixer on medium low to medium speed until fluffy. (30-60 seconds)
- Add palm sugar, liquid sweetener, and vanilla. Beat on medium low to medium speed until fluffy and all ingredients are well incorporated. (30-60 seconds)
- Fold in dry ingredients until just incorporated (or beat in on lowest speed).
- Fold in chocolate morsels.
- Drop batter in tablespoon size balls on lined cookie sheet, about 2 inches apart (about 12 cookies per tray). You can use a tablespoon scoop to get a consistent size.
- Lightly press cookie down.
Bake
- Bake at 375 for 10-12 minutes or until golden brown and desired doneness.
Store
- Keep in an airtight container for up to a week.
- Freeze in saran wrap and airtight freezer bags or containers for up to one month.
Notes
Copywright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2013, updated 2016