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Need gluten-free/dairy Free Chocolate Chip Cookie Recipe

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Hi, I want to try making chocolate chip cookies and have a recipe that is very close to the Tollhouse one. But I recently found out that I am lactose intolerant. The chocolate chips are no problem. But what do I do about the butter? Is there something I can substitute it for? Or is there a dairy free butter I can buy?

I did find this recipe (http://www.elanaspantry.com/dairy-free-gluten-free-chocolate-chip-cookies/), but everyone seems to be having a problem with Bob's Red Mill almond flour, and that's the only kind of almond flour I can find.

Anyone have any recipes or ideas? I'm hoping to try a batch this week.

Thanks!

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Couldn't you just use shortening? I often use 50:50 butter and butter flavored Crisco when I make choc chip cookies. I don't know if the "butter-flavored" contains dairy or not - if so, just use plain.

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Hi, I want to try making chocolate chip cookies and have a recipe that is very close to the Tollhouse one. But I recently found out that I am lactose intolerant. The chocolate chips are no problem. But what do I do about the butter? Is there something I can substitute it for? Or is there a dairy free butter I can buy?

I did find this recipe (http://www.elanaspantry.com/dairy-free-gluten-free-chocolate-chip-cookies/), but everyone seems to be having a problem with Bob's Red Mill almond flour, and that's the only kind of almond flour I can find.

Anyone have any recipes or ideas? I'm hoping to try a batch this week.

Thanks!

I recently made Betty Crocker gluten-free chocolate chip cookies using Spetrum Naturals Palm Shortening. They were a little crumbly, but I think that mix is always crumbly. They tasted just like when I have made them in the past with butter (when I could still have butter). The BC mix does not list milk on it (I checked and doubel checked since I have recently developed a milk allergy). Finding Chocolate chips wihtout milk was too hard for me so I was glad to find out that the mix did not have dairy. You could also try coconut oil (which is a solid like shortening at room temp).

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hey- 1st off- you may want to research more (idk)- but i THINK butter may not be a problem... either it doesnt have lactose- or it doesnt bother a lot of people with lactose issues. it's NEVER bothered me EVER.. and i dont use it sparingly either.. out of all the alternatives- in my honest opinion, i think butter is the healthiest. ghee is even better- but it's got a strange taste- better for savory stuff.

also- i LOVE "Enjoy Life" choco chips!!!! FINALLY someone makes chocolate that's dairy & soy free! AND it's not processed with Alkali- which totally negates all the antioxidants in choco.

so, vegan choco chip recipe- i kinda like Babycakes:

http://www.oprah.com/food/Gluten-Free-Chocolate-Chip-Cookies

of course, they're better with icing. babycakes has a recipe book out- with their icing recipe in there- but my sis & i just make a regular buttercream.

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I use Elana's recipe AND I have used Bob's Red Mill Almond flour with no problems. I know she says all her recipes don't work with his flour but they do. In my opinion. There may be some texture differences but they taste good.

Unless you were referring to the fact that Celiacs say they react to Bob's Red Mill flours. In that case, I guess you would just have to try and see if you are one of those who do.

I have a friend who uses the Tollhouse Recipe and just substitutes rice flour. And another friend who uses the same Tollhouse recipe and just substitutes the flour for all purpose gluten free flour mix. I've eaten both and they turn out great.

But I like Elana's recipe the best.

I've used butter or grapeseed oil no problems.

Cass!!! You never cease to amaze me. I had no idea the alkali process negates the antioxidant effects of chocolate chips...and here I thought I was doing myself a favor by eating chocolate. Live and learn.

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Awesome thanks for all of the tips. Another question - are gluten-free cookies generally better fresh or a day or two after they've been baked?

Also, eatmeat4good - do you by chance know how much AP gluten free flour I'd use to substitute the regular flour? Is it more than the original recipe calls for?

Thanks, all!

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Awesome thanks for all of the tips. Another question - are gluten-free cookies generally better fresh or a day or two after they've been baked?

Also, eatmeat4good - do you by chance know how much AP gluten free flour I'd use to substitute the regular flour? Is it more than the original recipe calls for?

Thanks, all!

mostly from my experiences- gluten free baked stuff goes stale much quicker- i would say the fresher the better

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Awesome thanks for all of the tips. Another question - are gluten-free cookies generally better fresh or a day or two after they've been baked?

Definitely fresh baked - I have trouble making the kids wait until they have cooled.

I always just bake what I think will be eaten in a day or 2. I store the extra dough in the freezer, so it's easy to take out and just bake a dozen cookies at a time. I used to shape the extra dough in a log and wrap in plastic wrap so I could take out and slice off individual cookies for baking, but now I have a Pampered Chef stainless steel scoop (1 tsp) so I put the dough in a little plastic tub with a lid, and lay plastic wrap across the top.

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Awesome thanks for all of the tips. Another question - are gluten-free cookies generally better fresh or a day or two after they've been baked?

Also, eatmeat4good - do you by chance know how much AP gluten free flour I'd use to substitute the regular flour? Is it more than the original recipe calls for?

Thanks, all!

As you may or may not know from baking with regular gluten flour...flour has a tendency to absorb moisture and therefore it is hard to say exactly how much flour you would use to replace. BUT having said that, the friends who use those flours in the Tollhouse recipe both mix their batter replacing it 1:1 then test bake just 2 cookie blobs to see how they come out. If they look thin and spread then you add 1/4 to 1/2 cup extra flour then test bake again. It is very much better to test bake 2 cookies than to ruin a whole pan. This is what I do every time I bake cookies and it works perfectly. Eventually you will know exactly how much flour you want to use if you like your cookies flat and chewy or cakey or crispy...by the results you get from this little test. I did ask both friends who said the 1:1 substitution almost always works. Sorry for the long answer but I wanted you to know. Let us know what you learn from your baking! I learned to bake all cookies at 325 instead of 350 as they wome out better. And just one more point. For some reason you have to leave the cookies on the pan for about 5 min before trying to remoave them...cooling lets them set up or hold together better. Good luck!

Oh! And on the freshness debate...yes with other flours really only good for one or two days...BUT when I use all almond flour they last a week in a ziplock at room temp and are still soft and chewy like I like em. Also, I like to make big batches of cookies and then freeze the dough in a large ziplock bag. I smash it flat so it is one big flat square and freeze it that way. When you want to bake some, then you just cut a strip and cut it into squares and you put the little frozen square blobs on a cookie sheet and bake as usual! and WaLa! Yummy cookies whenever you want! Also helps with freshness and portion control! Just another idea.

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JessicaNYC,

Without a doubt, I have found the recipes in Silvana Nardone's "Cooking for Isaiah" to be phenomenal, and her Chocolate chip cookies are no exception.

Definitely make small batches and then refrig the dough in rolls. You can even cut it into cookie sized chunks and freeze and have instant cookies anytime. My 12 y.o. ate half a roll raw...kinda yuk but also kinda good!

This cookbook is Gluten and Dairy Free and we are eating like Kings!

Hope this helps, happy baking!

Sarah

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I second the recommendation for Earth Balance. I haven't used them in cookies from scratch, but made the mix from Cherrybrook Kitchens with it and they turned out well.

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The cookies came out brilliant on the first try! Thanks so much for all of the advice! I did end up using real butter this time because I'm easing myself off of dairy, and they were mostly for my boyfriend anyway. Next time I'll try Earth Balance.

I wanted to share the recipe. I made a few little adjustments to one I found online, and they taste EXACTLY like my normal nestle cookies. Only difference is they came out a little flatter and when I put them in a tupperware container they stayed soft. But I like the gluten-free version better!

Gluten Free Chocolate Chip Cookies

(I made a small batch but it's probably easier to double it)

1 1/8 cups Gluten-Free AP Flour

1/2 teaspoon gluten-free baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 (plus a little more) teaspoon xanthan gum

6 tbs butter softened

1/4 + 1/8 cup firmly packed brown sugar

1/4 cup sugar

1 egg

1 teaspoon vanilla extract

1 cup gluten-free semi-sweet chocolate chunks or chips (or 1/2 of a 12oz bag)

Heat oven to 325

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jessica- i recently read that using butter makes a flatter cookie, and shortening makes a fluffier cookie, tho i forget what exactly shortening is- is it all vegt. oil? or just crisco??

anyways- with this gluten-free mix i made- i used butter- BUT- i refridgerated the dough and the cookies were fluffy. i think u only have to refridgerate for maybe 6 hours.??

question: what is your gluten-free all purpose flour??? what kinds of flours did u use? or did u buy it premade?

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I'll have to try refrigerating the dough a bit next time, thanks for the tip. I used the Bob's Red Mill gluten-free AP flour this time around, and it seemed to work pretty well.

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