Soul Dog Gluten-Free Chocolate Chip Cookies

Mark Boughton/styling: Teresa Blackburn
  • Yield: 2
  • Prep: 5 mins
  • Cook: 10 mins

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

Nutritional Info *per serving

  • Glycemic Load 5
  • Calories 250
  • Fat 14g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 8g
  • Cholesterol 15mg
  • Sodium 270mg
  • Potassium 135mg
  • Carbohydrate 30g
  • Fiber 2g
  • Sugars 23g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 4%