Delicious, homemade cookies for people with dairy and gluten intolerance.
Dairy-free Gluten-free Chocolate Chunk Cookies
A freshly baked batch of these cookies will help put a smile on your face when you’re dealing with digestive issues. Or, you may be simply looking for dairy-free and gluten-free baking options. Dairy and gluten are both known as “triggers” when it comes to many digestive problems. So it is advised to stay away from these “trigger” foods to prevent any stomach, or digestive upsets.
This recipe is also considered Low Fodmap (Fermentable, Oligosaccharides, Disaccharides, Monosaccharides, and Polyls) safe, for anyone with IBS (Irritable Bowel Syndrome). Fodmap’s are foods that are “triggers” which are hard to digest and cause problems in our digestive system (gut, stomach, and intestines). A Low Fodmap diet is a list of “safe” foods that are more easily digested in our bodies.
Make them, eat them, and have a happy tummy.
My husband, and 7 1/2 year old son, also enjoyed eating these cookies. I loved the texture and taste of these cookies. Plus, my sensitive stomach approved them – I couldn’t stay away from them! Just like any homemade chocolate chip/chunk cookies, they are the best when eaten the same day. I made the cookie dough and stored it in an air-tight container in the refrigerator. When we wanted a batch of fresh cookies, I just scooped out 1 Tablespoon of dough for each cookie and baked.
Dairy-free Gluten-free Chocolate Chunk Cookies – Makes about 4 dozen (1 Tablespoon) cookies
- 1/4 cup canola oil
- 1/2 cup non-dairy butter
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 Tablespoon ground flaxseeds
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 3 cups gluten-free flour (rice flour blend)
- 2 cups dairy free chocolate chunks
Step One: Blend together the brown sugar, sugar, canola oil and non-dairy butter. Add in the eggs, mix well.
Step Two: Mix in the ground flax seeds, baking soda, baking powder, and sea salt. Stir in the flour, 1 cup at a time. Lastly, stir in the dairy-free chocolate chunks.
Step Three: Chill dough for at least an hour.
Step Four: When ready to bake – heat oven to 350 F degrees. Scoop dough into 1 Tablespoon balls. Press down before baking. Bake in a preheated oven for 10 minutes. Cool on baking sheet for 5 minutes, before transferring to wired cooling racks. Enjoy!
Notes: Add a few chunks on top of dough before baking (just like I did in the pictures).
Get in the kitchen, and bake up some memories!
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