Hello. Welcome to solsarin. This post is about “gluten free dairy free cookies“.
gluten fee daiy fee cookies recipe
Why You’ll Love This Recipe
- These cookies have golden crispy edges and a chewy center.
- This recipe is an easy one bowl recipe.
- These are the best gluten free and dairy free cookies I’ve ever tried!
- They are made with coconut flour and with almond flour.
- These cookies are made without butter, without shortening, without molasses, and without xantham gum.
- They are based off my Best Paleo Chocolate Chip Cookies.
- They are Paleo, grain free, gluten free, and dairy free.
Gluten & Dairy-Free Chocolate Chip Cookie Ingredients
Cookies get their soft, chewy texture from all-purpose flour and butter. Today we are duplicating that same texture and flavor with gluten and dairy-free ingredients. Let’s take a look at what you’ll need:
- 1:1 Gluten-free flour- choose one with xantham gum
- Baking soda
- Vegan butter- Earth Balance and Miyokos are great
- Brown sugar
- White sugar
- 2 eggs
- Vanilla extract
- Dairy-free chocolate chips- Lily’s, Enjoy Life, and Nestle Toll House Simply Delicious.
How To Make Gluten-Free Chocolate Chip Cookies
- Preheat oven to 375°F.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy.
- Add the egg (or egg replacer), molasses, and pure vanilla extract to the butter mixture and mix until fully combined. (photo 1)
- Add the gluten-free flour, baking soda, baking powder, and salt to the butter mixture and mix until fully combined. (photo 2)
- Either stir in the chips with a spoon or use your mixer on low to mix the chocolate chips into the cookie batter. (photo 3)
- Drop by rounded tablespoon or use a greased cookie scoop. (I used a 1 ½ tablespoon cookie scoop). (photo 4)
- Place the cookies 2 inches apart on a parchment-lined cookie sheet. (photo 5)
- Bake for 8-10 minutes until they start to turn golden brown (the centers of the cookies will be soft). Please watch your oven because all ovens are different. (photo 6)
- Cool and store leftovers in an air-tight container. Enjoy!
gluten fee daiy fee cookies almond flour
Can I substitute almond flour for regular flour in cookies?
Many of my friends have been following a gluten free diet for quite some time. They’ve all told me that they are tired of using gluten free flour for baking because not all brands are created equal. Almond flour, on the other hand, is considered to be the closest substitute to standard flour.
These cookies are delicious and moreish, and require just 5 ingredients to make! They are thick, chewy, have slightly soft center, and gorgeous crisp edges. I love how they taste just like any good cookie out there and take less than 15 minutes to make. There is no chilling required, and you don’t need any eggs or milk to make them.
Bonus? These cookies are vegan, gluten free AND paleo!
Use Blanched Almond Flour to Make the Cookies
It’s very important to use finely ground almond flour (I used blanched almond flour), not almond meal (which is more coarsely ground, and is ground with the skins still on).
The cookies will be greasy and heavy when made with almond meal. I know, almond flour is a little bit pricey, but it is 100% worth it for these cookies. In addition, 1 cup of flour yields 10 generous-sized cookies, which is pretty frugal in the long run.
Tips for Working with Almond Flour
- Use blanched almond flour. Blanched almond flour is made from blanched almonds (almonds with their skins removed) while almond meal is made from whole almonds, which includes their skins. Ssing almond meal will result in a more of a soft and cake-like cookie, while blanched almond flour will result in a crispier and more buttery cookie, similar to shortbread.
- Don’t make substitutions. Do not be tempted to use coconut flour, oat flour, or any other type of flour in its place. I’ve got you covered with coconut flour cookies, oat flour cookies, and buckwheat cookies, if you need other gluten-free options.
- Flatten the cookies. Since these cookies are egg-free, they won’t spread like traditional cookie dough. Be sure to use your hands to flatten the dough before baking! (If you get your hands slightly damp, the dough won’t stick to them as much.)
- Use recipes that call for almond flour. As a general rule of thumb, don’t expect to be able to use almond flour in recipes that call for all-purpose flour. Almond flour is less dense and has more fat compared to grain flours, so it’s best to work with recipes that specifically call for it, like my Almond Flour Banana Bread or Almond Flour Biscotti.
gluten fee daiy fee cookies whole foods
Are Gluten-Free Cookies Healthy?
Many naturally gluten-free foods are healthy and nutrient-dense. However, gluten-free cookies aren’t healthy just because they’re gluten-free, which is a common misconception. Most gluten-free cookies have added sugar and don’t contain much fiber, vitamins, or minerals. Some gluten-free cookies contained refined oils as well.
The good news: makers of gluten-free cookies are more likely to offer health-conscious products and may be lower in sugar than non-gluten-free cookies. They’re also more likely to use organic and sustainably-sourced ingredients, especially at Whole Foods.
Some gluten-free cookies can be considered healthier than “traditional” cookies. Healthier gluten-free cookies contain natural sweeteners instead of refined, have lower total sugar content, and use high-fiber ingredients like nuts. Some gluten-free cookies even contain vegetable powder to increase their nutrient density!
These incredibly moreish easy bake cookies are free from refined sugar and gluten containing ingredients.
They are made from all natural ingredients and are subtly sweet thanks to the maple syrup and carob combination.
Ready in less than 30 minutes start to finish – winner
gluten fee daiy fee cookies peanut butte
- Peanut Butter: You can use either storebought natural peanut butter or homemade peanut butter (here’s my recipe for 10-minute creamy peanut butter). For best results, I prefer using creamy peanut butter, but crunchy peanut butter works too if you like extra texture and crunch.
- Nut Butter Substitutes: Alternatively, if you have an allergy to peanuts, or just don’t like the taste of peanuts, you can use other nut butters such as almond butter, cashew butter or sunflower seed butter to replace the peanut butter in equal quantities.
- Sugar: I used granulated white sugar in this recipe, but feel free to use brown sugar instead or a mix or both white and brown sugar. If you are diabetic or insulin-resistant, I highly recommend using Lakanto monkfruit sweetener (a 1:1 sugar substitute that has zero glycemic-index).
- Vanilla Extract: I like adding a bit of vanilla extract to give it a bit of extra flavor. However, if you don’t like vanilla or don’t have it on hand, feel free to leave it out.
- Egg: The egg is required to bind the ingredients together. If you want to make this simple recipe completely vegan, or have egg-allergies, simply substitute the egg for an egg replacer (such as the Bob’s Red Mill gluten-free egg replacer) or a chia egg, or a flax egg.
How to Make Gluten-Free Peanut Butter Cookies (Step by Step):
1. Preheat and Line
Preheat oven to 350F and line a large cookie sheet with parchment paper or a silpat.
2. Mix Peanut Butter with Sugar
In a large mixing bowl, mix the peanut butter with the sugar until sugar has dissolved.
3. Add Vanilla and Egg
Add in the vanilla extract and egg, and then stir until you get a homogeneous brown cookie dough (you will get a soft dough that’s also sticky but that’s fine).
4. Scoop Cookie Dough into Balls
Using a teaspoon or a cookie scoop, scoop one tablespoon of cookie dough and then roll it between both palms until you form a golf-ball sized ball. Repeat until you have used up all the cookie dough (you should get between 12 to 14 balls).
5. Place Dough Balls on Cookie Sheet
Place balls of cookie dough in one single layer on the parchment-lined cookie sheet, leaving about 2 inches of space between each of them (you may need to bake the cookies in 2 batches depending on the size of your baking sheet)
Once baked, these cookies will stay in roughly the same shape and size as before baking, so don’t worry about them spreading apart as they cook in the oven.
6. Use Fork to Press Criss-Cross Pattern
Use the back of a fork to press down the balls in a crisscross pattern to flatten the dough slightly and to get the classic peanut butter cookie look.
In my opinion, the fork marks don’t have to be perfect, in fact I think the more imperfect they look, the better!
7. Bake Until Golden Brown
Bake for about 10 to 12 minutes, or until they turn a lighter brown (they will look slightly undercooked, but that’s fine as they will continue cooking with the residual heat).
8. Let Cool Fully Before Moving
Allow cookies to cool at least 20 minutes on the baking sheet before removing them and letting them cool totally on a wire rack (this is important because if cookies are still too hot, they will break when you move them).
Can I Make The Cookie Dough Ahead Of Time?
You sure can! Just cover and refrigerate your cookie dough for up to 3 days.
Can I Freeze The Cookie Dough?
You can freeze cookie dough for up to 3 months. Scoop out the dough into balls just like before you are about to bake it, but place the cookie sheet in the freezer.
Once the cookies are frozen place the frozen cookie balls plastic freezer bag. Cookie dough can be frozen for up to 3 months.
Because the baking dough is frozen, you will need to add 1-2 minutes to the baking time.
These gluten-free peanut butter cookies were made with a rice flour cup for cup blend. A cup for cup all-purpose gluten-free flour blend is one that already has xanthan gum it.
Most gluten-free all-purpose flour blends have xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.
Peanut Butter Cookie Options
There are many ways to customize this recipe and create a range of beautiful peanut butter cookie flavors.
You can add the recommended ingredients into the dough if desired:
- Vanilla extract – add 1 teaspoon for a lovely vanilla flavor.
- Chocolate chips – add 1/3 cup dark chocolate chips at the same time you add the flour and combine.
- Salt – add a pinch of salt, about 1/4 teaspoon. Note that if you are using salted peanut butter, this option is not recommended.
- Paleo peanut butter cookies – this recipe uses grain-free flour and unrefined sugar. Consequently, it’s a paleo-approved recipe if you replace the peanut butter with sunflower seed butter or almond butter! Most of the time, peanut butter is in the grey zone for paleo eaters, so these are two paleo-friendly options to turn this recipe into paleo cookies.
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