Gluten and Casein-free Chocolate Chip Cookies

When we first went GF-MF we relied a lot on packaged cookie mixes and store bought brands. As time went on and I got a little more GF savvy in the kitchen I thought I would experiment with a base dough for all my cookie recipes.

Well, after dozens of trials and errors I think I’ve finally found my keeper. After months of not-quite-so perfect cookies I have developed a recipe that is very close to the original Nestle Tollhouse one…. But— this one is gluten, corn, and casein-free!

Ingredients:

1 cup Brown Rice Flour

3/4 cup of gluten-free Oat Flour (we use Lara’s Oats from Cream Hill Estates)

1/4 cup of potato flour

2 Tablespoons Tapioca Flour

1 Tablespoon flax seed meal

2 Tablespoons gluten-free Rolled Oats (again, Lara’s Oats from Cream Hill Estates) *this is optional, you could just add 2 more Tablespoons of Oat flour to the mixture.
1 teaspoon baking soda

1 teaspoon sea salt

1 cup of Spectrum Palm Oil Shortening (solid at room temperature)

3/4 cup of organic evaporated cane juice (or refined sugar)

3/4 cup of packed dark brown sugar (be sure it is corn-free)

1 teaspoon of vanilla extract (be sure it is corn-free)

2 large eggs

1 bag of gluten and casein-free chocolate chips (We use Enjoy Life and Trader-Joe’s brands)

1 cup of chopped walnuts

Directions:

In a separate bowl combine all dry flours, baking soda and salt. Mix well and set aside. Combine the sugars, shortening, and vanilla until creamy. Add the eggs, one at a time, scraping the sides of the bowl until all ingredients are equally mixed. Gradually add the flour mixture. Stir in chocolate chips and walnuts. Roll dough balls approximately one tablespoon in size.

Place on baking sheet (we line ours with silicone mats, but parchment paper is good too). Bake at 375 degrees Fahrenheit for 10-12 minutes. Let cool at least 15 minutes before removing from sheets. (If you use silicone mats bake 12 minutes. The silicone cools much faster than the parchment paper.) Makes 48 cookies that can easily be frozen. Dough base can be frozen as well. Enjoy!

This dough mix can also be used to make peanut butter cookies, oatmeal raisin cookies, butterscotch cookies, etc…. when you mix the dry ingredients they measure 2 1/4 C in volume just as the original Nestle Tollhouse recipe.

Tags: Casein-free, Chocolate Chips, Cookie Dough, Cookies, Corn-free, Dough, Dough Mix, Gluten-free, Oat Flour, Recipe

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Meet the Author

Caryn Talty

The editor of Healthy-family.org has a master's degree in English from Northern Illinois University and a bachelor of science degree in special education. She has taught students from early elementary school through college freshman level. Today she enjoys reading and writing about both hot topics and those not so commonly discussed on other websites. Most of her days are spent playing all kinds of make-believe with her three very young and active sons. | All articles by Caryn Talty.

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