Chocolate chip cookies are MY FAVOURITE cookie, maybe even my favourite dessert. When I originally went gluten-free and dairy-free I was totally bummed. The cookies are hard and tasteless and the chocolate was replaced with carob (which is fine, but let’s get serious for a minute, it is not a great alternative for chocolate).
I am very thankful that cooking for food sensitivities has grown leaps and bounds in the last 10 years, with wonderful options available to purchase amazing flour alternatives and dairy-free chocolate chips.
Although, chocolate chocolate chip cookies are really not my go to (I’m a purist chocolate chip cookie lover), my son and hubby LOVE them, so I have altered my favourite recipe to make their favourite cookies. I hope your family enjoys this recipe are much as mine does.
(This information does not replace the health advice given by a primary care provider, and is intended ONLY for educational purposes)
2.5 cups Gluten Free Flour Mix (I use Bob’s Red Mill Gluten Free All-purpose Flour)
1 tsp. Baking soda
1 tsp. Baking powder
1 tsp. Sea salt
1 tsp. Xanthan gum
3 Tbsp. Cacao powder (or cocoa powder)
1 cup Earth Balance Sticks or Coconut Oil
1½ cups Coconut palm sugar
2 Tbsp. Ground flaxseeds
6 Tbsp. water
1 tsp. Vanilla extract
1 package Vegan chocolate chips (I use Enjoy Life)
1 cup Buckwheat flakes (or gluten free oatmeal).
Preheat the oven to 375oF
In a small bowl, mix together ground flaxseeds and water and set aside
Combine dry ingredients in a large bowl, mixing well, and set aside.
In a stand mixer, in a bowl with a hand-mixer or with a spoon, whip together the Earth Balance/Coconut oil and coconut palm sugar until creamy. Add in the flaxseed/water mixture and vanilla extract, stir until combined.
Fold in chocolate chip and buckwheat flakes until evenly distributed in the dough.
On prepared baking sheets, drop dough in 1 Tbsp. heaps, spacing out the dough 2 inches apart.
Bake cookies for 10-12 minutes.
Makes approximately 36-40 cookies. Store in a freezer safe container on counter or in the freezer until ready to eat. These cookies will be ok on the counter for 2-3 days.
Variation: Omit cacao powder and/or buckwheat flakes to make plain chocolate chip cookies.
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