Gluten Free Dairy Free Chocolate Chip Cookies
Recipe type: gluten free, dairy free, gfcf, desserts, cookies
Serves: about 30 medium cookies
  • ¾ cup organic palm oil shortening
  • 1¼ cup brown sugar or sucanate
  • 2 eggs (or 2 T ground golden flax mixed with 6 T HOT water)
  • 1 tablespoon gluten free vanilla extract or flavoring
  • 2¼ cups bean flour blend (3/4 cup corn or potato starch, ¾ cup tapioca flour, ½ cup garbfava flour, and ¼ cup sorghum flour)
  • 1¼ teaspoon xanthan gum or guar gum
  • ¾ teaspoon baking soda
  • ½ teaspoon gluten free baking powder
  • ¼ teaspoon salt
  • 1 cup gluten free dairy free chocolate chips
  • 1 cup chopped toasted walnuts (optional)
  1. Preheat oven to 350 F.
  2. Mix bean flour blend, xanthan or guar gum, baking soda, baking powder and salt in a bowl and whisk well.
  3. Cream together palm oil and brown sugar in another bowl. Add eggs one at a time, blending well after each addition. Add vanilla; beat until smooth.
  4. Add dry ingredients to mixing bowl; mix well. Stir in chocolate chips and nuts, if using.
  5. Drop by rounded tablespoonfuls ungreased cookie sheet. Bake for 8-10 minutes. Allow to cool on pan for a couple of minutes before removing cookies from cookie sheet to a wire rack to cool.
  6. ***If you would like to make giant cookies like in the photo, put dough in a ¼ cup measure. Level dough. Put on pan and slightly flatten. I put 4 on a baking sheet and bake for 15 min on convection.
Recipe by Angela's Kitchen at