Gluten free chocolate chips cookies are necessary from time to time. A crisp outside with a soft egg free middle makes this the best darn good Vegan and allergy friendly cookie, everrr!
Allergy free baking can always be difficult. Basic recipes like a dairy free chocolate chip cookie are essential (at least I think so). A good gluten free cookie is hard to find and this was my original cookie post that was pretty awesome. Since then, I found many people can’t find all the ingredients to make my gluten free whole grain mix and I don’t make big batches either. But cookies are The nostalgia surrounding them will hopefully take you back to good memories…
Over the past weekend, I had the opportunity to use my adult brain in a Radiography conference. I spend the entire day away from the kitchen, house, kids and husband. (Being a stay at home mom can be maddening at times, like the movie Groundhog Day, where everything repeats and nothing ever changes.) 😉
The conference brought back all the memories of who I used to be…
Before I gave up working, I worked at a hospital in the radiology department. My main job title was Magnetic Resonance Imaging (MRI) Technologist and sometimes I’d go ‘play’ in the regular X-Ray department to keep my x-ray positioning and technique skills. An MRI tech has a bunch of responsibilities like questioning the patients to verify metal implant safety, starting IV’s for contrast injections, scanning the anatomy in question and relaying those images to the radiologist responsible for reading them.
Crazy things always seem to happen with a larger than life magnet 30,000 times stronger than the earth’s magnetic field. I can’t tell you how many patients were deemed ‘safe’ to be scanned and then FREAK upon sight of the magnet. If you’ve never had an MRI scan, the magnet looks like a giant donut and the patient slides into the middle on a gurney essentially along tunnel. The problem is this tunnel literally surrounds you and leaves only about 6 inches clearance above if you’re small. Many of my male patients bellies and shoulders would drag on the sides of the tube…
Some day I hope to return to squishing people in tight places and looking inside of them. The conference was really about x-rays and the advances of imaging with the direct radiography imaging plates. It was very interesting but a rather long 8 hours.
My highlights of the day were Starbuck’s coffee and a solo sushi lunch. After sitting quietly for hours, it only a matter of time before everyone wanted a nap…
The afternoon break tempted us with a chocolate chip cookies and a sugary sodas. As excited as I was for ‘real’ cookie, it inevitably fell short. The cookie wasn’t fresh and lacked any real flavor. It had a nice dense texture but all I tasted was the sugar.
Not with these lovely cookies!
These cookies have that real taste of molasses and vanilla. Just a little makes such difference. Plus generous amount of chocolate chips are always a good thing!
Best Darn Gluten Free Chocolate Chip Cookies (Vegan egg free dairy free)
Author: Laura @ Petite Allery Treats
Ingredients
Bake at 350 F
- 2 1/2 cups gluten free flour basic white
- 1/4 cup tapioca starch
- 1 cup white sugar
- 1 1/2 Tbsp molasses
- 1 1/2 tsp vanilla
- 3/4 cup vegetable shortening
- 1/2 cup milk of choice
- 1 1/2 tsp baking soda
- 2 1/2 tsp guar gum or xanthan gum
- 1 cup allergen friendly chocolate chips
- Mix dry ingredients except sugar and set aside.
- Combine sugar, molasses and milk and mix until dissolved.
- Add shortening and mix until incorporated well. Slowly add dry ingredients and mix for a total of at least 10 minutes. Fold in chocolate chips
- Scoop and spread evenly on a parchment lined baking sheet. Slightly flatten with moist hand. Leave a little space, the cookies will only slightly spread.
- Bake at 350 for 8-10 minutes depending upon size until golden brown. Allow cookies to cool for at least 5 minutes before attempting to move from the baking sheet or else risk breaking.
- Enjoy now or freeze later.
Notes: This cookie uses sugar as one of the binders, this is the reason the sugar is dissolve first instead of creaming with the shortening. It’s tempting to reduce the amount listed here or substitute it for a sugar free alternative. Be warned, it will affect the structure of the cookies. If you are using a high starch ready mix you won’t need the extra tapioca starch. Box mixes contain higher starch ratios than my own gluten free basic white flour. As always if your mix contains gums, don’t add any extra gum here.
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Hello, I’m Laura! Thanks for stopping by… I hope this blog will help you or someone you know and love. 
hi can i subsitute vegetable shortening with olive oil ? my boy cant eat coconut or soy and all the vegetable shortening here have coconut or soy base. thank you so much
Hi Monique, yes you can always substitute oils to fit your needs… The substitution will produce a different texture but should still taste good. Have you heard of Spectrum Organic non-hydrogenated Palm shortening? It is soy free, dairy free and coconut free. This is vegetable shortening what I usually use.
hi laura thanks for answer my quesation , yes i have heard of the palm shortening but always thought it was the same with coconut ??? im still new at these and he have so many allegies(no egg, dairy, soy , gluten, oats, egg , almond, coconut, yeast and some meat as well ) that he have to be on very strict diet so im so happy that i found your site so i can give some snacks that my boys can actually eat. thank you
Made these today! I used coconut oil (solid) instead of shortening, but plan to try them again with palm shortening once I get more. I also noticed that there’s no salt called for in the recipe, so I added a teaspoon. Other than those two changes, I followed the recipe to a T, and you know what? They’re the best darn gluten free vegan cookies I’ve made yet! 🙂 I’m pretty new to baking this way (went allergen-free 45 days ago), so everything is an experiment still! I refrigerated the dough for 20 minutes before baking. Wasn’t sure if I should or not, but since the dough is more “liquid” than standard cookie dough, I feared they might spread too much. Also, I think it’s better to err on the side of a longer bake time, to help the finished cookies retain their shape and keep from falling apart. A dark cookie sheet might help here, too. Loved the mouth feel of these–not the dense, dry, crumbliness of most other allergy-friendly cookie recipes I’ve tried! Much more like a chocolate chip cookie SHOULD be: moist and chewy in the center, crisp around the edges. YAY! THANK YOU, LAURA!!! Oh! One other note: I had some trouble getting the fat to combine with the sugar mixture, so I put it all (sugar, molasses, milk, and fat) into my blender and whizzed it in there. Worked really well to combine, help dissolve the sugar, and also probably helped incorporate a bit more air.