I read something recently about an idea for a book about a food blogger who admits to murders she had committed in the text of her recipe blog posts. She got away with them all because NO ONE reads that part of the post. They mainly jump to the recipe and call it a day. That being said. I’ll spare you all the details about why I opted to make this recipe gluten and dairy free.
I will share the gluten and dairy free products that I used and liked though! Because they made these taste soo yummy!
Please remember, if you’re doing a side by side taste test, you will be able to taste the difference between the original cookie and the gf/df one, but when you are craving something sweet that won’t hurt your stomach…this is the recipe for you!! Enjoy!!
Magnolia Chocolate Chip Cookies {Gluten & Dairy Free}
Ingredients
- 2 1/2 cups Bob's Red Mill 1:1 Gluten free baking flour
- 1 heaping tsp of baking soda
- 1/2 tsp sea salt
- 1 Stick of Country Crock Plant butter (I used the Olive oil one) at room temperature
- 2 cups packed light brown sugar
- 2 Large eggs
- 1 1/2 tsps vanilla extract
- 1-2 cups of Nestle allergen-free chocolate chips
Instructions
- 1. Preheat the oven to 350º. Place baking mat on baking pan.
- 2. Combine all dry ingredients in a separate bowl. (Flour, salt, baking soda).
- 3. Using a stand mixer, combine butter and sugar until light & fluffy (2-3 min). Add the eggs & vanilla and beat until blended.
- 4. Turn off mixer, and slowly add the dry ingredient mixture, until the dough all comes together. Add the chocolate chips.
- 5. Scoop into large TBSP size balls, and place on baking mat. Cook for 9.5-10 min then let sit on the pan for about a minute before removing and placing on a cooling sheet.
