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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)

 

Ingredients

Dry

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)

Wet

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).

Directions

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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