Soul Dog Gluten-Free Chocolate Chip Cookies

Kitchen Tested
  • Yield 2 dozens
  • Prep 5 mins
  • Cook 10 mins

No one will know--or care--that these delicious cookies are gluten-free.

Mark Boughton/styling: Teresa Blackburn

Soul Dog substitutes Gluten-Free Baking Mix cup for cup for wheat flour, except in bread recipes. Look for xanthan gum next to the specialty flours.


Gluten-Free Baking Mix:
2 1/3 cups chickpea flour
1/4 cup sugar
2/3 cup cornstarch
3 1/2 teaspoons xanthan gum
1 1/2 teaspoons salt
1 teaspoon cream of tartar
1 cup canola oil
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/3 cups Gluten-Free Baking Mix
1 teaspoon salt
1 teaspoon baking soda
2 cups chocolate chips


  1. Preheat oven to 350F. Grease a baking sheet.
  2. Combine ingredients for Gluten-Free Baking Mix. Store in an airtight container.
  3. Combine oil and sugar in a large bowl, and beat with a mixer on medium-high speed. Add eggs, one at a time, mixing until creamy. Add vanilla.
  4. Reduce speed to low and gradually add baking mix, baking soda and salt. Stir in chocolate chips.
  5. Drop by level tablespoons or small ice cream scoop 2 inches apart onto baking sheet. Flatten slightly.
  6. Bake 10 to 12 minutes. Remove cookies from pan; cool on wire racks.

Recipe courtesy of Soul Dog Cafe, Poughkeepsie, N.Y.



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