Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Need gluten-free/dairy Free Chocolate Chip Cookie Recipe

WinterSong

Recommended Posts

WinterSong Community Regular
WinterSong
Posted

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 (Open Original Shared Link), 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!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


bbuster Explorer
bbuster
Posted

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.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

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 (Open Original Shared Link), 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).

cassP Contributor
cassP
Posted

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:

Open Original Shared Link

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.

eatmeat4good Enthusiast
eatmeat4good
Posted

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.

WinterSong Community Regular
WinterSong
Posted
  • Author

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!

ecf Rookie
ecf
Posted

You could substitute Earth Balance 1:1 for the butter:

Open Original Shared Link

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


cassP Contributor
cassP
Posted

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

bbuster Explorer
bbuster
Posted

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.

eatmeat4good Enthusiast
eatmeat4good
Posted

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.

fitmomuv3 Newbie
fitmomuv3
Posted

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

Kelleybean Enthusiast
Kelleybean
Posted

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.

WinterSong Community Regular
WinterSong
Posted
  • Author

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

cassP Contributor
cassP
Posted

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?

WinterSong Community Regular
WinterSong
Posted
  • Author

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.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. xxnonamexx
      - xxnonamexx replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      4

      My journey is it gluten or fiber?

      I read that as well but I saw the Certified Gluten free symbol that is the reason I ourchased it.
    2. cristiana
      - cristiana replied to sha1091a's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Issues before diagnosis

      I agree, it so often overlooked! I live in the UK and I have often wondered why doctors are so reluctant to at least exclude it - my thoughts are perhaps the particular tests are expensive for the NHS, so therefore saved for people with 'obvious' symptoms. I was diagnosed in 2013 and was told immediately that my parents, sibling and children should...
    3. chrisinpa
      - chrisinpa commented on Scott Adams's article in Skin Problems and Celiac Disease
      2

      Celiac Disease and Skin Disorders: Exploring a Genetic Connection

      Maybe they can attribute certain skin conditions to either being susceptible to getting Celiac......or the other way around....but I have to ask if certain people are prone to Celiac because of genetics and some people aren't. It's kind of the same thing as what came first.....the chicken or the egg.?
    4. knitty kitty
      - knitty kitty replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      4

      My journey is it gluten or fiber?

      @xxnonamexx, There's labeling on those Trubar gluten free high fiber protein bars that say: "Manufactured in a facility that also processes peanuts, milk, soy, fish, WHEAT, sesame, and other tree nuts." You may want to avoid products made in shared facilities. If you are trying to add more fiber to your diet to ease constipation, considering...
    5. trents
      - trents replied to sha1091a's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      Issues before diagnosis

      Welcome to celiac.com @sha1091a! Your experience is a very common one. Celiac disease is one the most underdiagnosed and misdiagnosed medical conditions out there. The reasons are numerous. One key one is that its symptoms mimic so many other diseases. Another is ignorance on the part of the medical community with regard to the range of symptoms that celiac...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      132,694
    • Most Online (within 30 mins)
      7,748
    Aanhmcbride
    Newest Member
    Aanhmcbride
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • xxnonamexx
      My journey is it gluten or fiber?

      By xxnonamexx · Posted

      I read that as well but I saw the Certified Gluten free symbol that is the reason I ourchased it.
    • cristiana
      Issues before diagnosis

      By cristiana · Posted

      I agree, it so often overlooked! I live in the UK and I have often wondered why doctors are so reluctant to at least exclude it - my thoughts are perhaps the particular tests are expensive for the NHS, so therefore saved for people with 'obvious' symptoms.  I was diagnosed in 2013 and was told immediately that my parents, sibling and children should be checked.  My parents' GP to this day has not put forward my father for testing, and my mother was never tested in her lifetime, despite the fact that they both have some interesting symptoms/family history that reflect they might have coeliac disease (Dad - extreme bloating, and his Mum clearly had autoimmune issues, albeit undiagnosed as such; Mum - osteoporosis, anxiety).  I am now my father' legal guardian and suspecting my parents may have forgotten to ask their GP for a test (which is entirely possible!) I put it to his last GP that he ought to be tested.  He looked at Dad's blood results and purely because he was not anemic said he wasn't a coeliac.  Hopefully as the awareness of Coeliac Disease spreads among the general public, people will be able to advocate for themselves.  It is hard because in the UK the NHS is very stretched, but the fallout from not being diagnosed in a timely fashion will only cost the NHS more money. Interestingly, a complete aside, I met someone recently whose son was diagnosed (I think she said he was 8).  At a recent birthday party with 8 guests, 4 boys out of the 8 had received diagnosis of Coeliac Disease, which is an astounding statistic  As far as I know, though, they had all had obvious gastric symptoms leading to their NHS diagnosis.  In my own case I had  acute onset anxiety, hypnopompic hallucinations (vivid hallucinations upon waking),  odd liver function, anxiety, headaches, ulcers and low iron but it wasn't until the gastric symptoms hit me that a GP thought to do coeliac testing, and my numbers were through the roof.  As @trents says, by the grace of God I was diagnosed, and the diet has pretty much dealt with most of those symptoms.  I have much to be grateful for. Cristiana
    • knitty kitty
      My journey is it gluten or fiber?

      By knitty kitty · Posted

      @xxnonamexx, There's labeling on those Trubar gluten free high fiber protein bars that say: "Manufactured in a facility that also processes peanuts, milk, soy, fish, WHEAT, sesame, and other tree nuts." You may want to avoid products made in shared facilities.   If you are trying to add more fiber to your diet to ease constipation, considering eating more leafy green vegetables and cruciferous vegetables.  Not only are these high in fiber, they also are good sources of magnesium.  Many newly diagnosed are low in magnesium and B vitamins and suffer with constipation.  Thiamine Vitamin B1 and magnesium work together.  Thiamine in the form Benfotiamine has been shown to improve intestinal health.  Thiamine and magnesium are important to gastrointestinal health and function.  
    • trents
      Issues before diagnosis

      By trents · Posted

      Welcome to celiac.com @sha1091a! Your experience is a very common one. Celiac disease is one the most underdiagnosed and misdiagnosed medical conditions out there. The reasons are numerous. One key one is that its symptoms mimic so many other diseases. Another is ignorance on the part of the medical community with regard to the range of symptoms that celiac disease can produce. Clinicians often are only looking for classic GI symptoms and are unaware of the many other subsystems in the body that can be damaged before classic GI symptoms manifest, if ever they do. Many celiacs are of the "silent" variety and have few if any GI symptoms while all along, damage is being done to their bodies. In my case, the original symptoms were elevated liver enzymes which I endured for 13 years before I was diagnosed with celiac disease. By the grace of God my liver was not destroyed. It is common for the onset of the disease to happen 10 years before you ever get a diagnosis. Thankfully, that is slowly changing as there has developed more awareness on the part of both the medical community and the public in the past 20 years or so. Blessings!
    • knitty kitty
      Dizziness after eating green beans?

      By knitty kitty · Posted

      @EndlessSummer, You said you had an allergy to trees.  People with Birch Allergy can react to green beans (in the legume family) and other vegetables, as well as some fruits.  Look into Oral Allergy Syndrome which can occur at a higher rate in Celiac Disease.   Switching to a low histamine diet for a while can give your body time to rid itself of the extra histamine the body makes with Celiac disease and histamine consumed in the diet.   Vitamin C and the eight B vitamins are needed to help the body clear histamine.   Have you been checked for nutritional deficiencies?
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.