One of my first sweet cravings after eliminating gluten and dairy were chocolate chip cookies.

I was thrilled when we found a gluten-free, dairy-free, egg-free and sugar free bakery at Broadway Market in Hackney in East London. This bakery stand offered brownies, cakes, muffins, Bakewell tarts, and chocolate chip cookies.

They were not like these traditional Toll House cookies, they were flat and very chewy, but very delicious; they satisfied my cravings for months. After we had discovered the chocolate chips in Whole Foods, I no longer had any excuse to not try to make them.

With only a couple of tweaks and discovering Bob’s Red Mill Gluten-Free Baking Flour these cookies, well, these cookies, rock! They are a delicious cookie and many would not know that they are gluten and dairy-free. I highly recommend you make them, tonight!

1 cup coconut oil, room temperature
3/4 cup granulated sugar
3/4 cup brown sugar, lightly packed
2 eggs, room temperature
2 teaspoons vanilla
2 1/4 cup Bob’s Red Mill Gluten-Free Baking Flour
1 teaspoon xanthum gum
1 teaspoon baking soda
1 teaspoon salt
12 ounces semi-sweet chocolate chips

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Whisk all dry ingredients together, except the chocolate chips, and set aside.
Using and electric mixer, mix coconut oil and granulated sugar until light and fluffy. Add brown sugar until light and fluffy again. Add each egg, one at a time, then vanilla, and mix well. Now in three batches, slowly add dry ingredients. Remove from mixer and using a wooden spoon mix in all chocolate chips. Cover and refrigerate for 15 minutes.

Roll dough into 2 inch balls and space evenly on pan, taking care not to over crowd. Bake in the preheated oven for 10-12 minutes depending on your oven. Remove and let cool on pan for 2 minutes, then place on cooling rack and enjoy!