Gluten and Dairy-Free Chocolate Chip Cookies (Wheat, Nut, Fish and Milk-Free, Can Be Egg and Soy-Free)

I don't know about you, but the one cookie that seems to take me back to my childhood and evoke all sorts of fond memories is the chocolate chip cookie.  There's just something about the ooey-gooey chocolate and smell that just make me nostalgic.  I guess this is why it is the one cookie that I strive the most to make allergy-friendly - so everyone can have fond memories tied to chocolate chip cookies like I do.

Two of my 3 kiddos are gluten-intolerant and neither my husband nor I do well with a lot of gluten in our diet, so most of my recipes are gluten-free.  We also have a little girl at our church with dairy and peanut allergies, so when we have activities involving food, I try to keep her in mind along with my family and make the food I take accordingly.  This is one cookie that I can make that is safe for her and for my family, too.  It is a modified version of these cookies and is wheat, nut, fish and milk-free (if all of your ingredients are), and can be egg and soy-free.  It is definitely one of my best go-to cookie recipe for any occasion calling for cookies, and it doesn't disappoint!

These cookies are full of chocolate-y goodness, soft on the inside with a slight crunch on the outside, and they taste and look great.  What's not to love? 

Note: The gluten-free flour I recommend does not technically contain soy, but it does contain xantham gum (see "Soy-Free" under variations for more details) which can cause issues for people with soy sensitivities or allergies.  For this reason, I will not claim that this recipe is soy-free.  I will share a soy-free alternative in variations, though.

  

Gluten and Dairy-Free Chocolate Chip Cookies

2 1/4 Cups gluten-free cup-for-cup flour

(I recommend and use Namaste Gluten-Free Perfect Flour Blend)

5 oz. (1/2 bag) Enjoy Life mini chocolate chips or Enjoy Life chocolate chunks or a combination

3/4 Cup white sugar

3/4 Cup brown sugar (packed)

1 teaspoon gluten-free vanilla extract

2 large eggs

3/4 Cup extra virgin olive oil

1 teaspoon salt

1 teaspoon baking soda

1. Preheat oven to 375^oF.
     
2. In a small bowl, mix together the gluten-free flour and the chocolate chips; set aside.
       
3. Cream sugars, vanilla, eggs, oil and salt together in a large mixing bowl.  (Note: Do not skimp on the salt!  You need the full teaspoon to bring out the flavors!)
        
4. Add the baking soda and blend well.
     
5. Add the gluten-free flour and chocolate chip mixture, a little at a time, and mix until well-blended and the chocolate chips are evenly distributed. (Note: The dough will be shiny.  This is normal due to the oil.  The reason I add the flour and the chocolate chips in at the same time is it helps the chocolate chips blend into the dough better.  This dough is a lot slicker because of the oil and the chips blend in best when you mix them in with the flour.  You may still have some chocolate chips on the bottom of the bowl when you are done mixing in the flour which is totally normal.  If this happens, just add a little bit of the chocolate chips from the bottom of the bowl to the dough you are forming each cookie dough ball in the next step.)
        
6. Roll about a Tablespoon (smaller amount if you want smaller cookies, larger amount if you want bigger cookies) of the dough into a ball by hand and place it onto ungreased baking sheets and bake for 9 to 11 minutes or until golden brown.  (Note: One of the things I love about this recipe is that the cookies are so easy to roll and they bake up so beautifully round!  They are a great "for show" cookie!  Rolling the dough into a ball also helps stick the chips/chunks to the dough better since they like to try to fall off sometimes.)
         
7. Remove cookies to wire racks, brown paper or waxed paper to cool.

Makes 3 to 5 dozen, depending on size.

One more note: These cookies are best enjoyed cooled completely.  They are ok warm, but definitely best completely cool.  In fact, they are fantastic the next day, so you will want to make them the day before you want them for best results.  I know that is unlike most chocolate chip cookie recipes, but for this one, it is definitely the case.  You will still like them warm, but you will LOVE them cooled.  Trust me. :)

Variations (Please keep your individual allergen needs in mind when making variations/using substitutions!):

• Egg-Free: Use any of these egg substitution ideas here in place of the eggs.
    
• Soy-Free: Namaste Gluten-Free Perfect Flour Blend does not claim to contain soy, but it does contain xanthan gum, which can cause issues with people who have soy sensitivities and allergies.  For these reasons, I will not claim that this recipe is soy-free.  You can use regular flour (if you can have it) or a soy-free, gluten-free flour of your choice.  Keep in mind that if your blend doesn't contain guar gum or xanthan gum, you may need to add between 1/2 to 2 1/4 teaspoons of ground flax seed, guar gum or xanthan gum to help with textural issues, too.  You'll have to make sure all of your ingredients are soy-free, too.
    
• Other Chocolates/Add-Ins: If it fits within your allergen needs and you want to use another type of chocolate (white, milk, dark) or add butterscotch chips, peanut butter chips, M&Ms, toffee bits, dried fruit and/or nuts, etc., please feel free, but don't add more than a Cup of extra add-ins. You can even forgo the chocolate all together and just use butterscotch or peanut butter chips and/or nuts/fruit.  It's all about preference! :)
    
• Other Oils: If you don't like extra virgin olive oil, you can substitute coconut oil, corn oil, canola oil or any other oil you use for baking.  Just remember that, if your oil has a flavor to it (i.e. most coconut oils tastes like coconut), your cookies will taste at least a little like the oil you use.  I like to use the extra virgin olive oil because the flavor is mild, and it doesn't make the cookies taste off.  Now, I will say that you do taste a little of the olive oil when the cookies are warm, BUT that slight olive oil taste completely goes away once the cookies have cooled completely.

Don't these look delish?

I promise - they are!