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Gluten-Free, Dairy-Free Chocolate Chip Cookies

I needed some comfort this week. Something I can always count on a chocolate chip cookie for. Thinking back when Isaiah was first diagnosed with gluten and dairy intolerances almost six years ago now, I remember wondering if he’d ever bite into another cookie again. As dramatic as it may seem, I couldn’t live with that thought.Maybe this has more to do with the ritual I shared for decades with my mom—from creaming together the butter with the sugars to waiting with all of my patience for the first baked-off batch of cookies to cool down just enough for me to take that first bite into a warm, melty cookie. These are memories, textures and flavors that you don’t just forget. And with this gluten-free, dairy-free cookie recipe, you won’t ever need to.

Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thank you, as always, for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get baking,

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Makes: 18


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.


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20 Comments: Gluten-Free, Dairy-Free Chocolate Chip Cookies

stephanie Said:

Could I use homemade vegan butter for the shortening?

Silvana Nardone Said:

Hi Stephanie, I don’t see why not, but I’ve never made my own vegan butter. Please let me know how it goes if you give it a try! Talk soon, Silvana

Virginia Tweed Said:

Hi Silvana, I’m curious about the nonhydrogenated shortening. Coconut oil would apply but it is very sweet and might change the sugar mixture. What do you use?

Silvana Nardone Said:

Hi Virginia, I use Spectrum Organic non-hydrogenated shortening. Coconut oil could work, but it has to be the right texture—not too soft, not too hard. Also, if you like the coconut flavor of virgin coconut oil, great! Otherwise, you could use the flavorless variety. Talk soon, Silvana

Donna Said:

Hi Silvana. I made these today and may I say they’re delicious! How long do they take to cool down? It’s been 10 min now and they fall apart when I try to pick them up. Any suggestions? Cheers.

Silvana Nardone Said:

Hi Donna, sorry to hear that this recipe gave you some trouble…Did you make any ingredient swaps? I’ve been making this recipe for about four years now and they only take a few minutes to cool before I can transfer them. Hmmm…Talk soon, Silvana

Donna Said:

Hi Silvana, thank you so much for getting back to me. Actually it was my husband who made them. He said he cut the brown sugar down to 1/4 cup and he used margarine that was frozen. When he put it in the microwave to defrost it started to melt a little bit. We did notice that the second & third batch turned out a bit better. He said he preheated the oven.

marie Said:

Are these cookies chewy or crunchy? My son only like chewy cookies. Thanks!

Silvana Nardone Said:

Hi Marie, these cookies are definitely chewy. Be sure not to over-bake them or they will get somewhat crunchy when they cool completely. Hope your son loves them as much as mine! Talk soon, Silvana

Anonymous Said:

Hi.just wanted to say THANK you so much for this fabulous recipe! I am not a GF or vegan person but I am a baker with friends who are. They have been asking me to make something and I have been trying out so many recipes , mostly with no luck until I found yours! It is genius! Had I not known the ingredients I would have never guessed they were not regular chocolate chip cookies. These are perfect! I hope you have some great cake recipes as well. Thank you again. This is a keeper for sure!

laura Said:

tried this recipe with king arthur gluten free flour and it looked and tasted great with the first bite, then left a gritty feel and off taste at the end. I used earth balance soy free spread. any ideas?

Deb Said:

Oh my gosh, do you have any idea how long it has been since I made chocolate chip cookies that I can eat?? They are delicious! I doubled the recipe and it worked out great! I am both dairy and gluten free and I am so excited, thank you so much!!!! I’m a bit worried I will eat all of them, it has been so long….

Lisa Said:

These were my first attempt at gluten free baking and I think I must have done something wrong because my cookies spread out very thin and the middle didn’t cook all the way. I used your flour mixture and substituted butter for shortening. Do you think I made the flour mixture wrong?

Jenee Said:

It’s most likely the butter, same thing happened to me. I would recommend chilling your batter and upping the oven temperature a little. Or stick with shortening if you can. I used shortening for my first batch and they turned out perfectly!

Anonymous Said:

These are the best cookies! My kids who are not gf love them!

Caspernoms Said:

Disaster! The mixture didn’t spread at all, and was so gummy and salty I had to throw it all away. Do you use potato starch or potato flour?

Silvana Nardone Said:

Hi Caspernoms, sorry to hear of your recipe disaster!! As you can see from the picture and the other comments, the recipe thankfully works. I use my gluten-free flour blend, which has potato starch in it. Potato flour is super-absorbent and would suck up all of the moisture in any recipe. Maybe that’s what happened? Which gluten-free flour blend did you use? Hope I can help resolve this with you so you can enjoy this classic cookie! xSilvana

Mary Leonhardt Said:

I took a batch to our Father’s Day cookout. Everyone raved about them. I think one of my grandsons must have eaten ten!

I cook them in a convection over at 350 for about 7-8 minutes. Also, I leave out 2 tablespoons of your flour. They brown nicely and get a little crisp at the edges, which is how I like them. Thank you so much.

Do you use a convection oven? It would be so helpful if you did, and gave cooking time and temperature for convection cooking. Thanks again.

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