Family Favorites - March 2020: Gluten-Free and Dairy-Free Chocolate Chip Cookies (Wheat, Fish, Milk and Nut-Free, Can Be Egg and Soy-Free)

I decided to keep posting a family favorite recipe from the blog (with any adaptions that we use regularly, if applicable) on the fourth Friday or Saturday of every month this year.  This recipe will be one that we make quite often and that we all enjoy greatly.  This post is the third Family Favorites recipe of 2020.

If you have a recipe on your blog that you consider a family favorite that you'd like to share, please comment below with a link to the recipe, and I'll make sure to pop on over and visit your site to check it out (and leave a comment), and hopefully some of my other readers will, too.

This month's Family Favorite recipe is Gluten-Free and Dairy-Free Chocolate Chip Cookies.  This is essentially my Dad's Chocolate Chip Cookies recipe made gluten-free with a few tips added in.

This recipe is a favorite because we love chocolate chip cookies, and this recipe is a great one and fits all our dietary needs.  It is wheat, fish, milk and nut-free (if all your ingredients are), and can be egg and soy-free (see variations).  An allergy-friendly cookie that ticks all the chocolate-y goodness boxes?  Count me in!

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-Free and Dairy-Free Chocolate Chip Cookies

3/4 Cup white sugar
 (We always use cane sugar.) 

3/4 Cup brown sugar
 (We always use cane sugar.) 

1 teaspoon gluten-free vanilla extract
  

2 large eggs
  

3/4 Cup extra virgin olive, corn or canola oil or a combination
(We always use extra virgin olive oil.)
   

1 teaspoon salt
 (We always use Himalayan pink salt.)  

1 teaspoon gluten-free baking soda
  

2 1/4 Cups Cup-for-Cup gluten-free flour blend

(We normally use and highly recommend Namaste Gluten-Free Perfect Flour Blend.)

  

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

1. Preheat oven to 375^oF.
       
2. 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!)
        
3. Add the baking soda and blend well.
     
4. Add the gluten-free flour, a little at a time, and mix until well-blended. (Note: Dough will be shiny.  This is normal due to the oil.)
       
5. Mix in the chocolate chips/chunks until evenly distributed. (Note: It takes a bit to work in the chocolate chips/chunks because the dough is slicker due to the oil.  If you wish, you can add the chips/chunks at the same time as the flour.  This sometimes help them blend in better.)
      
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.  They are ok warm, but definitely best completely cool.  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 2/3 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! :)

I hope you will give this recipe a try soon and that it becomes a family favorite for you, too!