Like most food bloggers and cookbook authors, my affection for the kitchen started at a very young age. When strawberry season kicked up I would clean and de-stem hundreds of berries for the pints of jam my mom would prepare and freeze. When the holidays rolled around, I would help pour the pumpkin bread batter from my mom’s classic recipe into gift tins and use up extra pie crust dough by making the mini cinnamon rolls that she taught me to prepare.
These events were always something I looked forward to, but even when there was no special season or holiday on tap, my mom would randomly suggest we bake chocolate chip cookies together. And thus, my cookie addiction was born.
Unfortunately for many with food allergies or intolerance, cookies can seem like an unattainable pleasure. But thanks to the The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame by Cybele Pascal, nearly every child (and adult!) can enjoy this recipe for gluten-free chocolate chunk cookies.
My husband, Tony, and I can eat many of the top allergens without worry (aside from dairy, of course!), but these gluten-free chocolate chunk cookies were just plain delicious. In fact, Tony was a bit miffed when he came home from work and I had polished off the last one.
I tend to bake in small batches, refrigerating the dough until the next batch. And as you can see, refrigeration yielded thicker chocolate chunk cookies, with more of a fudgy center. I think this was my preferred method …
And just to make sure both parent and child have no doubts about churning out some successful gluten-free chocolate chunk cookies, Cybele has shared not only the recipe (below), but also a video demonstrating the preparation.
Special Diet Notes: Double Chocolate Chunk Cookies
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and generally top food allergy-friendly.
- 1-1/4 cups Basic Gluten-Free Flour Blend
- ½ cup cocoa powder
- ½ teaspoon xanthan gum
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- ¼ teaspoon salt
- ⅓ cup canola oil (or other neutral baking oil)
- ⅓ cup plain rice milk (or milk alternative of choice)
- 2 teaspoons pure vanilla extract
- ⅔ cup granulated sugar
- 1 cup Enjoy Life Rice Milk Boom Choco Boom bars, chopped into chunks (about 4 [1.4-ounce] bars), or 1 cup dairy-free, soy-free chocolate chips
- Preheat the oven to 325°F. Line two baking sheets with parchment paper.
- Combine the flour mix, cocoa powder, xanthan gum, baking soda, cream of tartar, and salt. Mix thoroughly, being sure to work out any lumps of cocoa powder.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil and rice milk, mixing on medium speed for 30 seconds. Add the vanilla and sugar. Mix for 20 seconds.
- Add the dry ingredients to the wet and mix on low speed, scraping down the sides of the bowl. Fold in the chocolate chunks.
- Scoop out the dough by heaping tablespoonfuls and place on the baking sheets, 12 per sheet. Wet your hands with a little water and roll the dough into balls, moistening your hands again as necessary.
- Bake in the center of the oven for 12 minutes, until just set. Do not overcook, as chocolate burns easily. You want the inside to remain chewy, not dry.
- Let the cookies cool for 5 minutes on the baking sheets before transferring to a cooling rack.