Chocolate Chip Cookies-Gluten & Dairy Free

By far the most popular cookie in my circle, my sister asked me for a favorite allergen free chocolate chip cookie recipe.  Let me first start by saying that I love chocolate chip cookies...but my husband?!  He's is crazy about them!  He liked to brag to people about my cookies, and the fact I could have a batch whipped together and in the oven in under 10 minutes.  I am afraid I have created quite a food snob out of him.  So when I I first embarked on this endeavor of allergen free....chocolate chip cookies were my first experiment in the cookie department. I have tweaked and and changed and played with so many variations...and some have been really good, while others were dismal failures. I am happy to share this recipe with you...while not the original butter/egg/wheat flour recipe, pretty darn near close, and much better than your average cookie, even the ones WITH allergens. I aim to please sister dear, so here it is!!    And if anyone is choosing to read my blog, please let me know you were here by leaving posts/comments!


1/2 cup gluten-free oat flour (amazon has best deal, $3.30/bag when you buy 4 w/ Subscribe and Save!)
3/4 cup sorghum flour
1/2 cup brown rice flour (again, amazon best deal BY FAR, about $2.10/bag for organic)
1/2 cup tapioca starch
2 teaspoons guar gum
(Or replace the above flour and gum with apx 2 cups wheat flour)
1 teaspoon sea salt
2 teaspoons grain free baking powder
1 cup cane sugar
1/3 cup brown sugar
1/2 cup canola oil
1 tablespoon vanilla extract
1/2 cup milk of your choice
1/2 cup chocolate chips 

Whisk the dry ingredients together.  Add in the wet.  Add more milk if you need to by the tablespoon: dough should be very stiff and smooth.   Mix in the chocolate chips.


Bake in a 350 degree oven on a Silpat lined cookie sheet, About 15 minutes for golf-ball sized balls of dough.  When they are turning just golden, they should be done.

This recipe was shared on Pennywise Platter,