Tips on Making a Recipe Dairy and Gluten Free (not Vegan):

1. Coconut Oil and Apple Sauce are great substitutes for butter. Usually coconut oil can be substituted measure for measure, but I often lower the amount by a 1/4 because coconut oil tends to be more oily than butter.
2. In cake and cupcake recipes, the light and fluffy texture achieved with milk and butter can be replaced by adding more eggs and whipping them for at least 5mins. Try this technique in my Flourless Dairy-Free Carrot Cake.
3. Good replacements for milk are coconut milk or almond milk.
4. Regular flour can usually be replaced measure for measure by gluten free flours. Some of my favourite brands are Pamela's and Cup for Cup.
5. When using rice or nut flours, I usually add on average 1/4 cup to 1/2 cup extra to the recipe because nut flours tend to be moist and rice flours have less bulk. I also never forget to add 1/4 tsp-per-cup approx. of xanthan gum to give structure to the baked good. Most gluten free flours will have xanthan gum already in the mix, however this isn't the case with nut and rice flours.
6. A great substitute for whipped cream is coconut whipped cream. Try this in my Goddess Cake.

Dairy & Gluten Free Chocolate Chip Cookies

1/2 cup coconut oil

1/4 cup dark brown sugar

1/2 cup sugar

1 Tblsp vanilla

2 eggs

2 cups Gluten Free Flour (I used Pamela's)

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp xanthan gum

pinch of salt

Please follow the video for directions...!