So it’s been a while since I’ve wrote. Like a real long while. *Sighs* Life. So much daily coming and going and having to get things done. I’ve hardly had time for too much lately, especially when it comes to baking. It’s really sad, I know. We’ve been having to resort to buying store bought snacks due to the lack of time I have when it comes to baking anything at all. However, I have been finding more time to make things over the past week and I really hope it continues this way! I’ve been having a blast getting back into this again.
Onto the recipe! I wanted to make chocolate chip cookies really bad for a few reasons. One of them being that I had half a bag of chocolate chips left from a previous baking encounter and really didn’t want to see them go to waste. I also had some cake and bread flour up in my cupboard that really needed some love and use! Then there was the coconut sugar with only a third of the bag left (Making a note that I really need to go shopping ASAP). Somehow these ingredients can be used to make some cookies, right?! Right. They came out fluffy, chewy, and chocolatey. Perfect! Plus pretty healthy in comparison to a lot of other ingredients that could have been used instead. Of course they are also dairy free!
Dairy Free Chocolate Chip Cookies Recipe
Yields about 16 cookies
- 1 C Cake Flour
- 3/4 C Bread Flour
- 1 Egg
- 1/2 C Coconut Sugar
- 3/4 C White Sugar
- 1/2 C Dairy Free Butter, Softened (Earth Balance brand used)
- 1/2 C Semi-Sweet Chocolate Chips ( I use Enjoy Life brand because they are Dairy Free but if DF is not needed, any choc. chips will do!)
- 1 TSP Vanilla Extract
- 1 TSP Baking Powder
- 1 TSP Baking Soda
- 1/2 TSP Salt
- Cooking Spray or Baking Paper
Preheat oven to 350 and spray or line a baking pan. In a medium bowl, mix together all dry ingredients except sugars & set aside. In another bowl, add the softened butter and sugars and mix until thoroughly combined. Add in the egg and vanilla extract and mix well. Once all wet ingredients are combined, start to slowly add in the dry mix little by little – stirring to combine after each bit is added. Once both bowls are fully combined into one, dough will have a more solid texture than most cookie recipes. Using an ice-cream scoop or a tablespoon, place rounded dough onto the pan (I was able to fit 8 balls onto one pan). Gently press down the dough a little so that it resembles a flat disc rather than an actual ball. Bake for 8-12 minutes. Cookies are ready when slightly browned on the tops.