Indulge in delicious gluten free & dairy free chocolate chip cookies on July 25, 2024. A guilt-free treat for everyone to enjoy!
Deliciously Allergy-Friendly Chocolate Chip Cookies
Looking for a delicious gluten-free and dairy-free chocolate chip cookie recipe? Look no further! This recipe calls for almond flour, baking soda, kosher salt, crisco, granulated sugar, brown sugar, vanilla extract, eggs, and chocolate chips. Simply mix the dry ingredients together, then combine the wet ingredients in a stand mixer before adding in the flour mixture and chocolate chips. Refrigerate the dough for an hour, scoop onto a cookie sheet, and bake at 350 degrees for 12-14 minutes for a tasty treat.
These cookies are perfect for those with dietary restrictions or anyone looking for a healthier alternative to traditional cookies. With simple ingredients and easy instructions, you can enjoy a homemade batch of chocolate chip cookies that are sure to satisfy your sweet tooth. Whether you’re gluten-free, dairy-free, or just a fan of delicious cookies, this recipe is a must-try!
Indulge in Guilt-Free Goodness: Gluten-Free, Dairy-Free Chocolate Chip Cookies
Hi today we’re going to make our chocolate chip recipe we made the other day but we’re going to substitute a few ingredients for the flour we’re going to substitute almond flour it’s a little bit different as far as the grain it’s a little bit greenier than regular flour it’s also a little bit moisture so we’re going to have to.
Add three cups as opposed to the two and we’re going to substitute butter we’re going to add Crisco instead okay so I measured everything out already I’ll put the ingredient list in the description so you guys can follow along first thing we’re going to do is we’re going to get our flour mixture ready so we have our.
Almond flour we’re going to add in 1 teaspoon of baking soda and a half a tablespoon of kosher salt we going to whisk that together so it incorporates together and is well Blended remember we have our flour that is the foundation of our recipe that’s our almond flour we have our salt which adds flavor and weight.
And we have our baking soda which is our leavening ingredient okay now that’s all Incorporated put this aside and then we’re going to add in our Crisco okay first I’m going to do is going to go to my KitchenAid mixer I’m going to add in my Crisco and I’m going to add in my sugar so I had one cup of Crisco 3/4 of a cup of white sugar and 3/4 of a cup of.
Brown sugar going to whisk that all together okay now that our recipe is nice and there now we’re going to add in our vanilla extract beat that in incorporate our eggs we have our two eggs at room temperature let’s put them.
In one at a time the sides of your bowl down to make sure that all your ingredients are Incorporated remember when it comes to Sugar it helps tenderize the recipe and also adds sweetness we have our Crisco which is working as our fat as opposed to our butter which we used in our last.
Recipe and we have our vanilla extract the extract adds flavor and moisture to our recipe okay we’re going to slowly work in our almond flour mixture with our baking soda and our salt a little bit out of time let it incorporate in little Mist stach here take that and just put back into a.
bowl okay so we have our dough it’s all ready for our chocolate chips going to add in two cups of chocolate chips give one more little mix you see we have our dough ready to go we’re going to pop it in the fridge for a little bit just so it gets a.
Little tighter cuz the almond flour and the Crisco work a little differently than butter so in doing so it’ll firm it up a little bit better for a better cookie result once once we start baking see you in a little bit now we’re going to check our fridge and get our cookie dough out of the refrigerator okay our cookie dough is.
Now cooled and we are going to put it onto a cookie sheet with parchment paper I always line my cookie trays with parchment paper so as not to stick I have my baller I’m going to place a dollop on my cookie sheet place them a few inches.
Apart make 12 on a sheet I’ll show you when we’re all done and then we’ll pop it in the oven the oven should be ready by the time we finish remember also when you’re adding eggs it also adds texture to your ingredient or say to your recipe and the butter and fat or the Crisco in this case holds it.
Together okay and remember this recipe is glutenfree as well as dairy free okay so we have all of our cookies on our baking sheet and we’re going to put it into our preheated oven of 350° we’re going to set our timer for 12 minutes okay our cookies are ready I did check.
Through the window I’m going to pull them out okay okay our cookies are done cooking we’re going to now take them off of our cookie sheet they’re a little bit fluffier than they were last week when we did our recipe using our regular flour and butter.
Let’s see how they taste okay they’re soft pretty good not as buttery but still delicious made some other ones cooked a little bit longer as you can see they’re a little bit darker left them in for an extra minute and a half to 2 minutes thanks for watching
