This is an adaptation of the Chocolate Chip Cookie recipe from Enjoy Life Mini Chips. Note that this version contains soy and coconut.

The recipe provided on the back of the Enjoy Life Mini Chips package produces decent allergy-free cookies, but we found the texture to be a bit crispy and the bottoms of the cookies were greasy.

Continue reading for an annotated recipe with pictures, or you can skip to the condensed recipe below.

Key changes to original recipe:

  • Substitute vanilla soy milk for water
  • Substitute coconut oil (solid) for grapeseed oil

Ingredients

  • 23 cup shortening (palm or jungle) – We use Spectrum brand shortening, which can be found in the baking aisle at Whole Foods
  • 1 Tbsp coconut oil (Trader Joe’s) – The original recipe calls for Grapeseed or Safflower Oil. We tried Whole Foods brand Grapeseed oil, but coconut oil turns out much better.
Shortening and Coconut Oil
  • 1 cup packed brown sugar
  • 12 cup granulated sugar
  • 1 Tbsp vanilla extract – Trader Joe’s
Vanilla Extract
  • 13 cup vanilla soy milk, plus 2-3 additional tablespoons as needed during mixing (was: 13 cup water)
Vanilla Soymilk
  • 2 14 cups gluten-free baking mix – Arrowhead Mills gluten-free all purpose baking mix

Arrowhead Mills Gluten Free All-Purpose Baking Mix
Baking mix ingredients

  • 1 tsp salt
  • 1 tsp Xanthan Gum – Bob’s Red Mill brand
  • 1 12 tsp baking soda – Kroger or other store brand
  • 12 tsp gluten-free baking powder – Trader Joe’s brand (recipe notes gluten-free but we didn’t use one labeled as such; didn’t see any ingredients that might contain gluten, though cross-contamination could be a concern?)
  • 1 10-oz. bag Enjoy Life semi-sweet chocolate chips
Enjoy life mini chips

Tip

Extra measuring cups and spoons make preparation easier – no need to wash/reuse the same utensil for multiple ingredients (especially dry ones, which require thoroughly drying the cup or spoon).

Measuring cups and spoons

Annotated Recipe

Preheat oven to 375.

Line a cookie sheet with parchment paper. Do not use wax paper, as it will burn in the oven!

Put the shortening, coconut oil, and sugars in a mixing bowl:

Mixing bowl ready to cream
Mixer ready to cream

Cream shortening, oil and sugars:

Creaming shortening and sugars

Here’s the finished product:

Finished shortening and sugars

Add the vanilla and soy milk, mixing until just combined:

Mixing in vanilla extract and milk
Finished mixing vanilla and milk

Combine gluten-free baking mix, salt, xanthan gum, baking soda and baking powder in a separate bowl. Here they are before mixing:

Dry ingredients before mixing

And after mixing with a fork:

Dry ingredients after mixing

Add the dry ingredients to the creamed mixture and beat until smooth:

Adding dry ingredients to wet

Be sure not to get too close to the mixing bowl when first mixing the wet and dry ingredients together – this baking mix produces a lot of dust!

After scraping down the sides of the bowl, we mix some more:

Add more soy milk (1 or 2 tablespoons at a time) and mix again if needed:

Adding more milk after mixing

Here’s a look at the desired consistency after mixing:

Finished mixing

Add in mini-chips and mix together. Keep the speed low as the beater may bounce around from the chips:

Adding chocolate chips

Here’s the finished product. Note the consistency – it shouldn’t be runny, but should fall easily off the beater. This means it will be easy to scoop.

Finished mixing chips, showing beater
Finished mixing chips, showing beater
Finished mixing dough

Allow to sit for at least 10 minutes.

Drop by spoonfuls onto the parchment-lined baking sheet. I use a heaping rounded tablespoon for a more doughy consistency:

Heaping tablespoon
Scoop of dough

Push each cookie down a bit to flatten, otherwise they will not cook evenly throughout:

Patting down dough

Here is a look at the prepared cookie sheet:

Prepared dough on cookie sheet

Note, I only cook one pan at a time, even though there is room for two pans in the oven. When I have attempted two at once to save time, the cookies on each pan cook differently and inevitably one of the batches is overdone.

Bake for 8-10 minutes. Start checking with a toothpick at the 8 minute mark to avoid overcooking.

Cookies baking

When the toothpick comes out clean and the top of the cookie isn’t mushy, remove the pan and move the cookies to a cooling rack. Here’s the first batch out of the oven:

First batch complete

It’s easiest to just drag the parchment paper off the pan onto the cooling rack:

First batch complete on rack

Here’s our finished product, two batches:

Two batches complete

After the cookies cool completely, store them in a resealable bag with wax paper. After a day or two, move them to the fridge or freezer. If you keep them in the freezer, you can microwave a few at a time for 10-15s to soften them up a bit.

Recipe

Ingredients:

  • 23 cup shortening (palm or jungle) – Spectrum brand shortening, found in the baking aisle at Whole Foods
  • 1 Tbsp coconut oil (Trader Joe’s) – The original recipe calls for Grapeseed or Safflower Oil. We tried Whole Foods brand Grapeseed oil, but coconut oil turns out much better.
  • 1 cup packed brown sugar – We have used both Whole Foods organic light brown sugar and Domino light brown sugar
  • 12 cup granulated sugar
  • 1 Tbsp vanilla extract – Trader Joe’s
  • 13 cup vanilla soy milk, add more as needed during mixing – The original recipe calls for 13 cup water. We switched to Whole Foods 365 brand vanilla soy milk.
  • 2 14 cups gluten-free baking mix – Arrowhead Mills gluten-free all purpose baking mix
  • 1 tsp salt
  • 1 tsp Xanthan Gum – Bob’s Red Mill
  • 1 12 tsp baking soda
  • 12 tsp gluten-free baking powder – Trader Joe’s. The original recipe specifies gluten-free, but we didn’t find one labeled as such. We didn’t see any ingredients that might contain gluten, though cross-contamination could be a concern, depending on the brand.
  • 1 10-oz. bag Enjoy Life semi-sweet chocolate chips

Steps:

  • Preheat oven to 375
  • Line a cookie sheet with parchment paper
  • Cream shortening, oil and sugars in a mixing bowl
  • Add vanilla and milk, mixing until just combined
  • Combine gluten-free baking mix, salt, xanthan gum, baking soda and baking powder in a separate bowl
  • Add to creamed mixture and beat until smooth. Add more soy milk and mix again if needed.
  • Add in mini-chips. Allow to sit for at least 10 minutes
  • Drop by spoonfuls onto parchment-lined baking sheet, then push down with your fingers to flatten
  • Bake for 8-10 minutes, then move to a cooling rack

Thanks

Thanks for reading! If you try this recipe, please leave a comment below to let us know how it turns out.

Thanks to Ran at Tasty Bakery, who provided the tip about using coconut oil in our cookies at the Ann Arbor Farmer’s Market. This made an enormous difference in the texture and overall quality of the cookies!