Description
Irresistible gluten free dairy free cookies promise sweet comfort without traditional ingredients. Delicate crumbs melt perfectly, offering pure indulgence for wellness-focused dessert lovers.
Ingredients
Scale
Base Ingredients:
- 1.5 cups gluten-free all-purpose flour (with xanthan gum)
- 0.5 cup coconut oil or dairy-free butter, softened
- 0.75 cup coconut sugar (or brown sugar)
- 0.25 cup maple syrup (or honey)
- 1 large egg (or flax egg: 1 tablespoon flaxseed meal + 2.5 tablespoons water)
Leavening and Seasoning Ingredients:
- 0.5 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 teaspoon cinnamon (optional, for extra warmth)
Flavor and Mix-in Ingredients:
- 1 teaspoon vanilla extract
- 0.5 cup dairy-free chocolate chips (or chopped nuts, raisins, etc.)
Instructions
- Gather all gluten-free and dairy-free ingredients on a clean kitchen workspace, ensuring everything is within easy reach.
- Position the oven rack in the center and activate the preheating function to 350F (175C), allowing sufficient time for even temperature distribution.
- Select a standard baking sheet and carefully layer it with parchment paper, creating a smooth, non-stick surface for perfect cookie formation.
- Combine dry ingredients in a medium mixing bowl, whisking thoroughly to eliminate any potential clumping and ensure uniform texture.
- In a separate large mixing bowl, cream together alternative butter substitute and sugar substitute, blending until the mixture achieves a light and fluffy consistency.
- Gradually incorporate egg and vanilla extract into the creamed mixture, stirring consistently to maintain a smooth and well-integrated base.
- Slowly fold the dry ingredient mixture into the wet ingredients, stirring gently to create a cohesive cookie dough without overmixing.
- Use a cookie scoop or spoon to portion uniform dollops of dough onto the prepared parchment-lined baking sheet, spacing them approximately two inches apart.
- Gently flatten each cookie mound with the back of a spoon or fingertips, creating a rounded shape with slightly crisp edges.
- Transfer the baking sheet to the preheated oven and bake for 10-12 minutes, watching carefully to prevent excessive browning.
- Remove the cookies from the oven when edges appear golden and centers look set, allowing them to rest on the baking sheet for 2-3 minutes.
- Carefully transfer cookies to a wire cooling rack, permitting them to cool completely and achieve optimal texture before serving.
Notes
- Swap wheat flour with gluten-free alternatives like almond or coconut flour for a perfect texture and nutritional boost.
- Use refined coconut oil or plant-based margarine instead of butter to maintain the cookie’s moisture and ensure dairy-free compliance.
- Experiment with different mix-ins like dairy-free chocolate chips, chopped nuts, or dried fruit to create variety and personalize your cookies.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and achieve a more uniform, professional-looking cookie shape.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 140
- Sugar: 6 g
- Sodium: 75 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg