Gluten and Dairy Free Chocolate Chip Cookies

Q: What is the best gluten-free flour to bake with?

It depends on the recipe! For cookies like these, almond flour provides great moisture and a soft bite, while coconut flour adds structure and absorbs extra moisture. For cakes or breads, a 1:1 gluten-free flour blend (usually a mix of rice flour, potato starch, and xanthan gum) is a versatile choice.

Q: How to get gluten-free cookies to stick together?

The secret lies in the right combination of flours and binding agents . In this recipe, the eggs act as the primary binder, while almond and coconut flour create a sturdy yet tender structure. If you're having trouble with crumbly cookies, ensure your coconut oil is softened—not melted—and consider chilling the dough slightly before baking.

Q: What can I use instead of milk in gluten-free cake?

There are many dairy-free milk alternatives you can use in gluten-free baking. Some of the best options include almond milk, oat milk, coconut milk, or soy milk . Choose one that complements the flavor of your cake. For richer results, full-fat canned coconut milk works beautifully.

Q: What can I use instead of butter for gluten-free cookies?

Instead of butter, use coconut oil , which provides moisture and a hint of sweetness. You can also try vegan butter substitutes or neutral oils like avocado or grapeseed oil, depending on the desired texture. In this recipe, softened coconut oil gives perfect chewiness and helps hold the cookies together.

Q: What gluten-free flour thickens best?

Coconut flour and tapioca flour are excellent thickeners due to their high absorbency. Coconut flour in particular soaks up moisture quickly and works well in small amounts to thicken batters, sauces, or cookie doughs. Always start small and increase gradually to avoid an overly dry texture.

Question 1

What is the best gluten-free flour to bake with?

Accepted Answer

It depends on the recipe! For cookies like these, almond flour provides great moisture and a soft bite, while coconut flour adds structure and absorbs extra moisture. For cakes or breads, a 1:1 gluten-free flour blend (usually a mix of rice flour, potato starch, and xanthan gum) is a versatile choice.

Question 2

How to get gluten-free cookies to stick together?

Accepted Answer

The secret lies in the right combination of flours and binding agents. In this recipe, the eggs act as the primary binder, while almond and coconut flour create a sturdy yet tender structure. If you're having trouble with crumbly cookies, ensure your coconut oil is softened—not melted—and consider chilling the dough slightly before baking.

Question 3

What can I use instead of milk in gluten-free cake?

Accepted Answer

There are many dairy-free milk alternatives you can use in gluten-free baking. Some of the best options include almond milk, oat milk, coconut milk, or soy milk. Choose one that complements the flavor of your cake. For richer results, full-fat canned coconut milk works beautifully.

Question 4

What can I use instead of butter for gluten-free cookies?

Accepted Answer

Instead of butter, use coconut oil, which provides moisture and a hint of sweetness. You can also try vegan butter substitutes or neutral oils like avocado or grapeseed oil, depending on the desired texture. In this recipe, softened coconut oil gives perfect chewiness and helps hold the cookies together.

Question 5

What gluten-free flour thickens best?

Accepted Answer

Coconut flour and tapioca flour are excellent thickeners due to their high absorbency. Coconut flour in particular soaks up moisture quickly and works well in small amounts to thicken batters, sauces, or cookie doughs. Always start small and increase gradually to avoid an overly dry texture.

Ingredients

Instructions

Notes

Nutrition