The perfect chocolate chip cookie, made your way, it's a no-fail favorite!

Chocolate Chip Cookies

25 Posted on June 25, 2010

Categories: Cookies, Recipes

Tags: , Allergy Friendly, Chocolate, Chocolate Chip Cookies, Dairy Free, Desserts, GFCF, Gluten Free Snacks

If you’re craving a good cookie … one like you remember before going gluten free … look no further than this amazing cookie recipe. Chewy in the centers, crispy around the edges, never crumbly, simply divine!

Vegan 4th of July Cookies with dried cherries & blueberries + vegan white chocolate chips

These cookies are easily made dairy-free and vegan, and can take on a totally different taste, depending on what add-ins you use. From the traditional chocolate chip, to a 4th of July favorite of white chocolate chips and blue and red M&Ms … and anything in between! This is one recipe you will want to print and return to again and again and again! In fact, I usually have some of this yummy dough in my freezer at all times for cookie emergencies — you just never know when you might have one!

(To bake as bar cookies, see directions below.)

Enjoy!

Chocolate Chip Cookies (Best Evah!)

A 4th of July favorite: Red, White & Blue cookies!

8 Tbs. (1/2 cup) butter or non-dairy alternative (Earth Balance® Buttery Sticks)
8 Tbs. (1/2 cup) shortening (Earth Balance® Shortening Sticks)
1 cup firmly packed light brown sugar
1/2 cup granulated cane sugar
3/4 tsp. sea salt
2 tsp. gluten-free vanilla extract (Neilson-Massey® Madagascar Bourbon Vanilla)
2 large eggs (or reconstituted Ener-G egg replacer or applesauce)
1 tsp. baking soda
1/2 tsp. gluten-free baking powder
2 1/2 cups Jules Gluten Free™ All-Purpose Flour
12 oz. semi-sweet chocolate chips (or dairy-free chocolate chips), peanut butter chips, white chocolate chips (even dairy-free!), M&Ms or a mixture thereof

Bring the butter and shortening to room temperature, then beat together with sugars until light and fluffy – several minutes. Mix in the vanilla extract and eggs until combined.

In another bowl, whisk together dry ingredients. Gradually stir these dry ingredients into the sugar mixture. Stir in chips and nuts, if so desired.

Scoop dough into a container (metal, if possible) and cover tightly. Refrigerate or freeze until very cold (overnight is ideal).

Preheat oven to 350° F (static) or 325° F (convection).

Drop by measured tablespoonfuls onto a cookie sheet lined with parchment paper, at least 1 inch apart. Bake for 8-9 minutes, or until the tops are lightly browned. Let them stand 5 minutes before removing them to cooling racks.

Makes approximately 60 cookies.

Chocolate Chip Bar Cookies

To Bake as Bar Cookies:

Spread the chocolate chip cookie dough into an oiled pan. If you’ve already baked out a batch of cookies, you will probably only have enough dough left for an 8×8 pan, but you could use a jelly roll pan or 9×13 if you have a full batch of dough.

Spread evenly & bake at 375°F for about 20 minutes. Remember, just like baking cookies, take these out of the oven just BEFORE they look totally done. They’ll keep baking a bit longer when you remove them, and this way they’ll still be nice & chewy in the middles.

*If you want an even easier way to get to the world’s best chocolate chip cookies, use my Jules Gluten Free Cookie Mix!

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This entry was posted on Friday, June 25th, 2010 at 12:20 pm and is filed under Cookies, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

30 Comments

We'd love to hear yours!

Mary P said: on November 8, 2010

Just tried this recipe … we just got your flour and it is amazing!!!
I have to do wheat free dairy free cooking for my girls and i never liked anything I made for them with other flours… YOURS IS AMAZING even I like them and have eaten far more cookies than I should!
Thank you! So glad we found you.
Reply
- Jules said: on November 8, 2010
  
  So glad you’re loving the cookies! My downfall is eating too much dough! I found pasteurized-in-the-shell eggs and it’s made it way to easy to eat yummy cookie dough! : )
  Reply
Karen said: on December 19, 2010

How many cookies does this make? How long can you refrigerate the cookie dough before baking?
Reply
- Jules said: on December 19, 2010
  
  It makes about 60 good sized cookies! You can refrigerate for a few days if it’s well sealed; I usually freeze the dough until I want to bake out the rest if I don’t bake it all at once. It’s so handy to have extra cookie dough ready to go in my freezer at all times!
  Reply
Karen said: on December 19, 2010

Thanks for the quick response. I halved my batch. I may have made my tablespoonfuls a bit too big and left the cookies in a bit too long but it didn’t seem to matter. I got the best gf cookies I’ve had. OMG! Yum! GF holiday magic that reminds me of the tollhouse ones my Mom made every year at Christmas.
Reply
Ivy said: on January 1, 2011

Everyone loved these cookies. I used Engy X egg repacer, and Dairy Free milk. I refrigerated the dough overnight. In the morning, the dough had to soften at room temp. before I could form the cookies. Is is necessary to refrigerate the dough?
Thanks for the recipe!
Reply
- Jules said: on January 1, 2011
  
  Hi Ivy – so glad you all loved the cookies! The refrigeration process helps them to be less sticky when scooping out onto the cookie sheet and it can also help with spreading during baking. However, when using an egg substitute, these cookies can tend to hold their shape better, so refrigeration is less necessary. Try them without refrigeration (or for a shorter period of time) next time and see what you think – it’s really all about how you like the finished product!
  Reply
Katie said: on June 4, 2011

So amazing! I am a baker with very high standards and have been testing out so many different gf flours and recipes and it is unbelievable how much better yours is! These cookies are as good or better than my favorite chocolate chip cookies! I was starting to think I would never be able to eat them again! Thank you so much! Yum!
Reply
Berni Foster said: on September 18, 2011

I wonder, did you mean 8tbl of butter OR 8 tbl of shortening? These cookies taste amazing, but despite freezing the dough, and trying this more than once, they come out like crisps… completely flat.
Reply
Jen said: on November 29, 2011

OK, so last time tried the pancakes-fab! Tonight- these cookies. They were great! Jules, I am going to need a personal trainer with recipes like this
Reply
- Jules said: on November 30, 2011
  
  Jen – I totally know what you mean! I’m headed to the gym momentarily … I spent the day yesterday making Apple-Quince Pies … let’s just say I had to test quite a few for quality control!
  Reply
Robin said: on February 12, 2012

Hi- I am having trouble just like Berni above and the cookies turn out totally flat. Still taste great- just like the dough- but I want them to be cookie shaped! We live at 8400 ft; would that make a difference? Please help!!!
Reply
- Jules said: on February 17, 2012
  
  Hi Robin, I’ve made this recipe at 7800 ft many times, and I’ve found that adding an extra 1/4 cup of my AP Flour seems to do the trick! Let me know if this works for you!
  Reply
Stefanie said: on February 22, 2012

Jules can you please help me with this. I’d like to use less sugar then called for in the recipe. Is it possible to use just 1/2 cup or 1 cup of brown sugar instead?

I cannot use any yogurt alternatives or stevia. I just literally need to cut the amount of glucose down if possible being used.

And can you create bars using the same amount of recipe above in a brownie pan?
Reply
- Jules said: on February 23, 2012
  
  Hi Stefanie – here’s my suggestion. Since you’re looking to lower the glycemic index, sub out the sugars with unrefined Coconut Palm Sugar. It’s granulated, like regular white and brown sugar, but it’s minimally processed, has many more nutrients than regular sugar, and has a lower glycemic index. Your other option would be to use baking Splenda (buy the puffed kind, that is designed for baking). Regarding the bar variation, yes! You can use this recipe with these directions: Take your chocolate chip cookie dough & spread into an oiled pan. Use a jelly roll pan or 9×13 if you have a full batch of dough. Spread evenly & bake at 375F for about 20 minutes. Remember, just like baking cookies, take these out of the oven just BEFORE they look totally done. They’ll keep baking a bit longer when you remove them, and this way they’ll still be nice & chewy in the middles. Enjoy!
  Reply
  - Stefanie said: on February 25, 2012
    
    Thank you Jules for the info and conversion as well!!! I love the bar idea
    
    I’m sorry I didn’t state. I cannot use coconut products either & will not use Splenda for it’s chemical make up.
    
    Is it just possible to cut the sugar in half that you use in your recipe all together? I’m not worried or concerned about flavor, I’m not a person like likes sweet anything like most.
    Reply
    - Jules said: on February 28, 2012
      
      Stefanie – you could certainly cut back on the sugar in this recipe, although it will change the texture of the cookie somewhat, depending on how much you cut out. I forget if you told me you could do Stevia or not – there is now such a thing as baking Stevia that also works really well and is all natural!
      Reply
- Sarah said: on February 23, 2012
  
  stefanie you can try birch sugar (the ultimate sweetner is the brand i use) and its safe for diabetics etc. bakes like sugar..i would use that over splenda ..and the coconut palm sugar is def a great suggestion i have yet to try that!
  Reply
  - Jules said: on February 28, 2012
    
    Sarah – thanks for the suggestion of the birch sugar! Have you ever tried date sugar, either? Just wondering your experiences. Thanks!
    Reply
    - Sally said: on April 18, 2012
      
      Hello! On the date sugar question, I just took out my first ever batch of GF, dairy free, and cane sugar free batch of this recipe, but I think the date sugar didn’t melt like real brown sugar does. The cookies stayed the same shape coming out of the oven as going in! We are cane sugar free in our house as well and beet sugar works well for white granulated, but next time I’ll try the coconut palm sugar if you think it melts better?
      Reply
      - Jules said: on April 18, 2012
        
        Hi Sally, I do think the coconut palm sugar melts better – but cookies are always where you’ll see it most. The date sugar might work fine for you in other things like cakes, so hang onto it!
Jessica said: on February 23, 2012

I am still fairly new to all the different food sensitivities my family has been diagnosed with. I love using agave or coconut sap; is there a way to use either of these in the recipe or do I have to track down the granulated coconut palm sugar?
Reply
- Jules said: on February 25, 2012
  
  Hi Jessica – coconut nectar is great, I love it too! In this recipe, unfortunately, as in most cookie recipes, the granulated sweetener is what helps carmelize the cookie and give it body as well. You should have no trouble finding the granulated coconut palm sugar if you can get your hands on the coconut nectar.
  Reply
Becca said: on March 2, 2012

Hey Jule!Can I just use my own cookie recipe and use your AP flour instead of AP wheat flour? They should turn out the same right?
Reply
- Jules said: on March 3, 2012
  
  Hi Becca – you should be able to just use your own recipe with my flour. In cookies, sometimes you need to add an extra 1/4 cup of my flour to help keep the cookies from spreading too much, and make sure the dough is refrigerated or frozen before you bake it out! Enjoy!
  Reply
Stephanie said: on March 6, 2012

I just recieved your cookie mix! yay! I was just wondering what I could use for a substitute for the shortening. I have high cholesterol and that seems quite yucky! Thank you!
Reply
- Jules said: on March 6, 2012
  
  Stephanie – I use Earth Balance Shortening Sticks which are non-hydrogenated and transfat-free + vegan. You could use Palm Oil shortening or Coconut Oil as an alternative though. Enjoy the mix!!!
  Reply
  - Stephanie said: on March 8, 2012
    
    Thank you for the info!
    Reply

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