Gluten, Dairy and Soy Free Chocolate Chip Cookies

This one is for someone very special…


I know this recipe might come as a surprise to those who know me. “Gluten Free???… But you love bread and cookies and anything with flour!”. Yes, I do, but for reasons that are too boring and complicated to explain in this venue, I have been on a semi-gluten-free diet for a few months. I have not been very strict about it because I do taste all the pastries I make, but I am trying.

The first time I really paid attention to gluten allergies was when my godson Connor was put on a gluten, dairy and soy free diet as part of his treatment for autism. Diet has been a crucial element in his recovery as well as other biomedical treatments. He is a beautiful, funny, affectionate and extremely intelligent 8-year-old boy who loves sports and is the best dance partner ever! Too bad he lives a 3-hour flight away from me or he would be eating these everyday.


The first time I made these cookies, I gave them to C. to try without telling him they were gluten, dairy or soy free. Too many “frees” for him to even want to try them. So I just didn’t say anything. I had just pulled them out of the oven. He ate one, then another and said “These are the best chocolate chip cookies you have ever made!”. And he meant it. They were warm and soft and chewy. They truly are very, very good.

I think that the trick to a nicely shaped cookie is to roll the dough into logs and then slice the individual cookies. I like this method better than the scooping one because I think it’s faster, the cookies look nicer after they are baked and also because a log is easier to store in my freezer than a sheet of scooped cookies. These are some tricks you learn in a kitchen that bakes 50 million cookies a day!


Gluten, Dairy and Soy Free Chocolate Chip Cookies

110 grams (4 oz) butter flavored non-hydrogenated shortening
110 grams (4 oz) organic brown sugar
55 grams (2 oz) organic milled sugar
1 organic egg
1 tsp vanilla extract
225 grams (8 oz) Bob’s Red Mill Gluten Free baking mix
1/2 tsp xanthan gum
155 grams (5.5 oz) gluten, dairy and soy free chocolate chip
3g (1/2 tsp) baking soda
5g (1 tsp) fine sea salt

In the bowl of an electric mixer, cream the shortening and the sugars until well combined. Add the vanilla extract and the egg. Scrape the bottom and sides of the bowl with a spatula to ensure that all ingredients are well incorporated. Add the baking mix, the xanthan gum, the baking soda and the salt. Fold in the chocolate chips.

Dump the dough onto a lightly floured surface and roll into a log that is about 3 inches in diameter. Wrap the log in parchment paper and refrigerate it for at least one hour.

Cut the log into half an inch disks and bake them in a 350ºF oven for about 12 minutes or until the edges are golden brown but the center is slightly soft.


This cutie pie is Sophia, Connor’s little sister who ate two of this cookies in a row!

To learn more about diet as part of autism healing, please visit ANDI (Autism Network for Dietary Intervention).

On Egin!

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19 Responses to “Gluten, Dairy and Soy Free Chocolate Chip Cookies”

  1. Andreea says:

    thank for your visit aran. love your blog as well (recent discovery!) – and absolutely great cake stand :)

  2. michelle says:

    These are beautiful cookies!

    I’ve no allergies, but have been toying around with the idea of trying out some “xxx free” recipes just for the sake of the experience. These may be just the thing to start with! :)

  3. wow these cookies look absolutely glorious! i, too, have been attempting a gluten free diet for the past 6 months. i’ve done quite successfully except for the pastries/desserts i have to sample at work…if you don’t mind me asking, why have you gone on a gluten free diet?

  4. Cakespy says:

    They look gorgeous! I am always so inspired by people who can successfully make gorgeous baked goods even without some of the ‘typical’ ingredients!

  5. One wonderful example of gluten-free baking! My daughter is now getting over the eczema, but I am still baking her gluten-free cookies or cakes. I haven’t used xantham gum yet, what is it made from? The cookies look yummy!

  6. Thanks everyone for the nice comments!

    Pastry Princess- The reason why I am trying this semi GF diet like yours is because whn I got pregnant 2 years ago I found out I have Hashimoto’s Disease which is an Autoimmune thyroid disorder. I started reading about alternative medicine treatments and I came across a very interesting article that was linking celiac disease to it. I have taken the celiac disease test and it was negative but I still wanted to try the GF diet to see if that would help any. Well last year my antibody count was 300 and about 4 months ago it was 100! So I don’t know if my diet was the cause for it or just my body natural healing itself but the fact is I’m doing better so I have stuck with it. Complicated huh? And why did you want to go on the GF diet?

    Arfi- Xantham Gum is a natural emulsifier that is used a lot in gluten free baking and in other food preparations. It’s a polyssacharide made from the fermentation of glucose and sucrose.

  7. Veron says:

    Very interesting gluten free cookie. Thanks for the tips on the cookie logs. They do store better in the freezer.

  8. Thank you for these cookies. I have 5 year-old twin nephews, both with issues under the autism umbrella. They are both on gluten-free, dairy-free diets. It is so hard to find good treats that they can enjoy. These look so delicious. I know they will love them!

  9. Beautiful pictures and post!
    Thanks Gawd the cookies aren’t chocolate chip-FREE!
    Or else!

  10. Chris says:

    These look perfect. I will have to send my sister this link for my niece – who has gluten allergies. Thanks!

  11. Tartelette says:

    I bake gf for the neighbor and at first it was a real struggle and we did enjoyed quite a few bricks, especially breads and pastries but now everything runs smoothly. There are tons of gf blogs out there with awesome recipes!

  12. Anonymous says:

    I have to say since I was fortunate enough to get a taste of one of these cookies, that it
    was as good as it looked. Since my son has been gluten, casein, and soy free for over six years now finding food that not only tastes good but also has a nice texture is hard to do. Thanks for making these. JILL (Connor and Sophia’s mom)

  13. B says:

    “Delicious people and friendly food” was the motto of one of the most friendly pubs in London close to where I lived (in Torrington Place, near Covent Garden) and these gluten and dairy free cookies definitely fall under the category of friendly (= healthy) food, and of course, Arantza is most certainly a delicious pastry artisan! Sure C. thinks the same!

  14. wow i;m very glad you have things a little more sorted out for you and hope the gluten free diet has been making a difference. i have been attempting a gluten free diet because i have been having serious stomach and digestive issues over the past two years. the cause of which is undiagnosed, but i have developed severe inflammation and gastris, so in an attempt to alieviate my pain, i’ve been attempting to go gluten free, sugar free and yeast free (i’m also very sensitive to yeast and have had bouts of candida), except of course when i have to make and test my desserts :)

  15. Beaman says:

    Got cookies towers for gift at Wolfermans.

  16. debby says:

    i love to shop at http://www.wholeandnatural.com. they have all kinds of healthy and natural kosher food and snacks. the stuff is fresh and low prices.
    seeya, debby
    btw i used a coupon bldc08 try it

  17. Genevra says:

    I would love to try this recipe as I cannot eat dairy or soy. Any suggestions where i can find butter flavored non-hydrogenated shortening? Crisco has something similar, but it’s hydrogenated.

  18. Aran says:

    Hi Genevra- I get it at whole foods which is a natural grocer. where do you live? this one is made from palm oil.

  19. Anonymous says:

    xanthan gum may be derived from soy

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