Together, we are on an amazing gluten-free, dairy-free journey. I’m so thankful for my kids and all of you!! With the ups and downs Isaiah and I have faced along the way, there was one constant in our lives that we could always depend on—these chocolate chip cookies.
Making these gluten-free, dairy-free cookies wasn’t easy, but once I cracked the code and Isaiah took that first bite into a warm, melty cookie, his big smile said all I needed to know. I hope you and your family and friends have enjoyed them, too!
COOKBOOK GIVEAWAY!!! Win a copy of my very first cookbook, Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals!!
To enter >> Leave me a comment so I know you got a taste of our all-time fave cookie! (#Giveaway ends Monday, August 4, 2014, at 5PM EDT. The winner will be chosen at random and must be a United States resident.)
1 cup plus 3 tablespoons Silvana's Kitchen Gluten-Free All-Purpose Flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup non-hydrogenated shortening, at room temperature
½ cup packed brown sugar
¼ cup granulated sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
1 cup dairy-free semisweet chocolate chips or chocolate chunks, chopped
- Preheat the over to 375º and line 2 baking sheets with parchment paper. In a small bowl, whisk together the flour, baking power, baking soda and salt.
- In a large bowl and using a fork, beat together the shortening, brown sugar and granulated sugar until fluffy, about 2 minutes. Beat in the egg and vanilla. Gradually mix in the flour mixture; stir in the chopped chocolate.
- Using a 1½-inch scoop or a rounded tablespoon, drop the dough 2 inches apart onto the prepared baking sheets. Baking until golden at the edges, 10 to 12 minutes. Let cool for about 2 minutes. Using a spatula, transfer to a brown paper bag-lined surface or a wire rack to cool.