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chocolate chip cookies

Gluten and Dairy Free Chocolate Chip Cookies

Ingredients

  • 1 cup butter flavored coconut oil or vegan butter such as Earth Balance
  • 2 1/3 cups gluten free flour mix I used Trader Joe's
  • 1 tsp baking powder
  • 1 tbsp tapioca starch cornstarch or arrowroot will work too
  • 2 scoops collagen peptides I used Orgain's
  • 1 tsp salt
  • 1 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup semi-sweet chocolate bar, roughly chopped I used Divine's 55%
  • 1 cup walnuts, roughly chopped optional (but who are we kidding, not really optional!)

Instructions

  1. Preheat oven to 375 degrees.

  2. Grease a cookie sheet or line with a silpat. Set aside.

  3. Using a stand mixer, combine coconut oil, coconut sugar, and vanilla. 

  4. Add eggs to mixture, one at a time, and stir to combine.

  5. Combine all dry ingredients (except chocolate and nuts) together and add to wet slowly, stirring in between.

  6. Add chocolate chips and walnuts last and fold in gently.

  7. Roll dough into tablespoon sized balls and place on cookie sheet

  8. Bake 9-10 minutes until middle of cookie is just set (don't over bake!).

  9. Remove cookie sheet from oven, let cool and serve.

Recipe Notes

This dough can be refrigerated for 2-3 days or frozen for 1-2 weeks.