Gluten-Free, Dairy-Free Chocolate Chip Cookies Recipe | Yummly
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Gluten-Free, Dairy-Free Chocolate Chip Cookies

SILVANA'S KITCHEN(13)
Donovan: "cookies were delicious!" Read More
10Ingredients
35Minutes
80Calories
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Ingredients

US|METRIC
18 SERVINGS
  • 1 cup gluten free all purpose flour (Silvana's Kitchen)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup shortening (non-hydrogenated, at room temperature)
  • 1/2 cup brown sugar (packed)
  • 1/4 cup granulated sugar
  • 1 large egg (at room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 cup dairy free semisweet chocolate chips (or chocolate chunks, chopped)
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    NutritionView More

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    80Calories
    Sodium
    Fat
    Protein
    Carbs
    Calories80Calories from Fat50
    % DAILY VALUE
    Total Fat6g9%
    Saturated Fat1.5g8%
    Trans Fat0.5g
    Cholesterol10mg3%
    Sodium135mg6%
    Potassium10mg0%
    Protein0g0%
    Calories from Fat50
    % DAILY VALUE
    Total Carbohydrate7g2%
    Dietary Fiber
    Sugars7g14%
    Vitamin A0%
    Vitamin C
    Calcium2%
    Iron2%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(13)

    Donovan 6 months ago
    cookies were delicious!
    Hello a year ago
    Great alternative for regular recipe. I swapped out shortening for coconut oil, (make sure it’s medium texture, not too soft). First batch made larger cookies, came out perfect after 12 minutes. Soft and chewy. . But if you like a slightly crispier cookie, leave in oven another minute. I did that next and those also came out just the way I like them,
    Adriana Kroeker a year ago
    Tasted good but the texture was a no :/
    Stephanie K. 2 years ago
    very good, my kids love these cookies and the best is that I can enjoy them as well.
    Daniel Black 2 years ago
    Great! Added some walnuts!! Mmmm
    Amber 2 years ago
    Delicious! I added pecans! I'm not GF and I thought the taste and texture was perfect, even compared to classic Tollhouse! I used Bob's Red Mill 1 to 1 because I had it on hand. This recipe is super simple and yummy so it's now my go-to for when I want to bake GF for friends!
    Sera 3 years ago
    These turned out amazing! Wonderful chewy texture and flavor
    Jessica Hart 3 years ago
    Would defiantly make again😁
    loli 3 years ago
    super recipe! 100% success rate. i replaced rhe white sufar with coconut sugar.
    Parker Cook 3 years ago
    the shortening i used was 10 years expired so.... but the cookies turned out fine ,😂 i recommend using almond milk or soy milk if it seems really dry just a splash worked for me
    Zaf Holder 3 years ago
    Tasty... Will use a bit less baking powder next time I subbed the shortening for coconut oil
    McMaster 4 years ago
    They were great! I just bought some at the grocery store and they were so dry. I am just starting my journey with Dairy free/gluten free food and I was worried that I would not be able to enjoy a good cookie again. But these cookies were just what I needed.
    Jordan 4 years ago
    This was my first attempt baking gluten-/dairy-free chocolate chip cookies (I’m new to the gluten-/dairy-free world) and I’ll admit, I was pretty nervous. I’ve got the worst sweet tooth known to man (which has made giving up gluten and dairy extremely hard) and I always want baked goods to taste “like momma always makes” which isn’t always possible when you make them “healthy.” That being said, I am VERY pleased to admit these cookies were wonderful. They’re definitely a different texture than chocolate chip cookies made with regular flour and butter, but that’s very easy to get over once you taste them. SO good! Even my boyfriend, whose sweet tooth isn’t quite as big as mine, devoured them. Will definitely be making again- may even try substituting coconut sugar next.

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