Gluten-Free, Dairy-Free Chocolate Chip Cookies
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For ingredient substitutions, please see the detailed chart at Gluten-Free 101.
Let’s get baking,
1 cup plus 3 tablespoons Silvana’s Kitchen Gluten-Free All-Purpose Flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup non-hydrogenated shortening, at room temperature
½ cup packed brown sugar
¼ 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
1. Preheat the over to 375º and line 2 baking sheets with parchment paper. In a small bowl, whisk together the flour, baking power, baking soda and salt.
2. In a large bowl and using a fork, beat together the shortening, brown sugar and granulated sugar until fluffy, about 2 minutes. Beat in the egg and vanilla. Gradually mix in the flour mixture; stir in the chopped chocolate.
3. Using a 1½-inch scoop or a rounded tablespoon, drop the dough 2 inches apart onto the prepared baking sheets. Baking until golden at the edges, 10 to 12 minutes. Let cool for about 2 minutes. Using a spatula, transfer to a brown paper bag-lined surface or a wire rack to cool.