Practical ways to live better on less.
A few small substitutions make chocolate chip cookies accessible to those following a gluten-free diet and/or dairy free diet. I am trying to incorporate more gluten-free options into my diet, so I made this recipe using a gluten-free flour from Whole Foods. I use Namaste Foods Gluten Free Perfect Flour Blend, which is great because it is also soy, corn, and nut free.
Surprisingly, I noticed no difference between the gluten-free and regular flour. I also noticed no difference between using regular butter and Earth Balance butter. My boyfriend actually prefers these cookies to the traditional recipe! Healthier & better tasting – can’t beat that! Making your own recipe is going to be a lot healthier & more affordable than purchasing specialty cookies from a bakery or health food store.
I replace the butter/Crisco used in traditional recipes with Earth Balance Coconut Spread (this fantastic company sells a nice selection of dairy alternatives). There are several varieties available, which can all be substituted for butter in any recipe.
Let’s Get Baking!
*1 cup of Earth Balance Coconut spread or 2 sticks of dairy alternative butter
*3/4 cup organic sugar
*3/4 cup organic brown sugar
*1 tsp pure vanilla extract
*1 tsp salt
*1 tsp baking soda
*2 cups of gluten free flour
*2 eggs (or 2 cups of applesauce or bananas to make vegan)
*dark chocolate chips
Soften butter. Mix flour, baking soda, and salt in a separate bowl. Mix butter and sugars. Add eggs one at a time and mix well. Add vanilla. Add flour mixture a little at a time until smooth. Add dark chocolate chips (about half a bag).
Bake at 375 degrees until brown around the edges (about 8 minutes).