This post may contain affiliate links. As an Amazon Services LLC Associates and RewardStyle affiliate, we may earn a small commission for any purchases made through affiliate links. You can read our full disclaimer and disclosure statement here.
I’m not a baker by any stretch of the imagination. Do you know how many times I had to Google “butter substitutions” just during the research stage of this cookie prep?
I used to be the person who said I couldn’t look at a squash and make a whole meal from it. Now – give me a squash and I’ll feed ya for days. But baking? That’s a whole other story. I can follow directions like a pro, but I’m not one to to come up with gourmet sweets out of pure knowledge and ability.
I wanted to do something fun and new with Coop, because we’re pretty bike-ride’d out (or at least I am. We live in a hilly area and I hate cycling.) So I thought, hey.. let’s teach ourselves how to bake some cookies.
Simple Gluten Free Chocolate Chip Cookies
Only really that means let’s find a cookie mix and follow the directions because this whole “from scratch” thing sounds scary.
So with our latest grocery order, I added a gluten-free, dairy-free cookie mix to our cart along with dairy-free/allergy-free chocolate chips (all the while praying and hoping they’d turn out good and Coop wouldn’t be disappointed in the finished product).
The end result? They were amazing and mysteriously vanished within two days.
Here’s what I used:
- One box of King Arthur’s Flour gluten-free cookie mix
- Enjoy Life semi-sweet dairy-free vegan chocolate chips
- One egg
- Coconut oil (in place of butter, since I’m living that dairy-free life)
Here’s what I did:
- Followed the box instructions. Literally.
- Put the dough in a baking pan vs on a cookie sheet. I’m not sure if it’s because I opted for coconut oil instead of butter, or if it’s because the flour/mix is gluten-free, but every time I’ve made a df/gf cookie, the dough never really packs. So I packed it myself as best as I could inside a glass pan vs trying to make crumbling cookies.
- I baked per the instructions but ended up baking for probably closer to 20-25 minutes instead of 10-12. This might be because I used a smaller pan instead of a long one which made these cookie bars a little thicker.
- After they were finished, I let them cool for about 5 minutes before we dug in.
Then.. we ate them all. ALL.
I told Cooper we can never do this again because I literally had zero self control when it came to these cookies. He couldn’t tell the difference between these and a “regular” cookie, and neither could Chad. I call that a win! Five stars from the Funderburks. We love our cookies.
Natasha Funderburk is a wife, #boymom, NASM-Certified Personal Trainer, Certified Nutrition Consultant, and ACE-Behavior Change Specialist. When not watching her son play baseball, she can be found on various writing platforms, coaching her clients to live their best lives, drinking all the coffee, and conducting living-room dance parties.