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Love chocolate chip cookies, but have an allergy or intolerance to ingredients inside of chocolate chips that stops you from eating chocolate chip cookies? Other chocolate chips contain milk, soy, artificial flavors, and may be made in machines that also process peanuts that stops many people with allergies from eating chocolate chip cookies. Try making cookies using Guittard, all natural, Non-GMO, peanut free, gluten free, chocolate chips instead. These chocolate chips have 5 simple ingredients: sugar, cacao beans, cocoa butter, sunflower lecithin and real vanilla. These cookies are soft with the perfect amount of chocolate in each bite. You can’t help but smile after each bite because of the rich taste of chocolate that you know you can eat. The chocolate chips don’t completely melt after being baked which allows you to enjoy each chip with each bite without a gooey mess. Follow this recipe to make a delicious batch of all natural, chocolate chip cookies.


Chocolate Chip Cookies Ingredients:

2 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

¾ cup of graduated sugar

¾ cup of firmly packed brown sugar

2 large eggs

1 tsp vanilla extract

2 cups (12 oz.) Guittard Semisweet Chocolate Chips


Instructions: Preheat oven to 375. Use ungreased cookie sheet or line regular cookie sheet with parchment. In a small bowl, combine flour, baking soda, and salt; set aside. In a large bowl, cream butter, sugar, and brown sugar until light. Beat in eggs and vanilla until smooth. Gradually add flour mixture until combined. Stir in chips. Drop by rounded teaspoonful onto cookie sheets. Bake 8-10 minutes or until golden brown. Makes about 24 cookies.

Let them cool and enjoy. They go great with a cup of dairy-free hot chocolate during the winter season. Share with others to spread the chocolatey goodness.

Nicole Tyner

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