Gluten-free, Allergen-Free Chocolate Chip Cookie Recipe
Gluten intolerances and food allergies are becoming more and more common, though they can unfortunately make it difficult for people to enjoy their favorite desserts and baked goods. That’s why we’ve prepared this special gluten-free chocolate chip cookie recipe for all of you out there who are living a gluten-free lifestyle, whether by choice or by dietary restriction. This recipe is designed to work with vegan lifestyles and is free from the top 9 allergens!
Whether you're new to the allergen community or a seasoned pro, this recipe is sure to satisfy your sweet tooth. Our allergen-free chocolate chip cookies are perfectly chewy, irresistibly soft, and loaded with rich, melty chocolate chips. They're so good, you won't believe they're gluten-free, let alone allergen free! So, preheat your oven, grab your mixing bowls, and let's bake some cookies that everyone can enjoy!
Ingredients
- 400g brown sugar
- 300-400g chocolate chips
- 275g TDB All Purpose Flour
- 272g butter or Shortening
- 200g TDB Bread Flour
- 100g pumpkin puree
- 80g sugar
- 25g tapioca
- 18g vanilla
- 8g baking soda
- 4g baking powder
- 4g salt
- Baking Flour
Instructions
- Preheat your oven to 400°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
- In a large bowl, place the dry ingredients and whisk to combine well. Add the light brown sugar, and whisk once again to combine, making sure the brown sugar is smooth. Create a well in the center of the dry ingredients, and add the butter/shortening, vanilla, pumpkin, mixing to combine well after each addition.
- The dough will be thick and soft. Add the chocolate chips and mix until evenly distributed throughout the dough.
- Using your preference of scoop size, scoop onto parchment paper, pressing them down to size preference, not too flat!
- Bake at 400°F for 12-15 minutes, or until golden brown.