Eat Well, Be Well, Live Well

Accommodating a child or friend with food allergies? Just looking for a yummy, healthier alternative to the standard cookie? These cookies are full of flavor, friendly to people with food intolerances, and contain less than half the sugar of most cookies. They’re gluten-free, dairy-free and egg-free, too, while serving up a good amount of Omega-3s (over 5,000 mg!!), thanks to the flaxseed.

I promised ages ago to share this recipe, shortly after I posted my Gluten-Free Chocolate Chip Cookies–the ones that use almond and coconut flour. Those are soft all over and have a slight “raw cookie dough feel,” but these allergen-free cookies crisp up nicely on the outside edges.

Ingredients

1/4 cup plus 1 tbsp golden flaxseed meal, divided

1/2 cup coconut oil (softened) or dairy-free vegetable shortening

1/4 cup evaporated cane juice

1/4 cup firmly packed light brown sugar

1 tsp pure vanilla extract

1/2 cup plus 1 tbsp gluten-free all-purpose flour

1/4 tsp xantham gum

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp sea salt

1 1/4 cups gluten-free rolled oats

1/2 cup raisins

1/2 cup dairy-free, gluten-free chocolate chips

Preparation

Preheat the oven to 350F. Line two baking sheets with parchment paper

Combine 1 tbsp flaxseed meal with 3 tbsp warm water. Stir to mix well and set aside. (This is your egg substitute.)

In a large bowl, using an electric mixer or wooden spoon, cream the oil or shortening with the sugars until well blended. Add the vanilla extract and flax “egg,” and mix until thoroughly combined.

In a separate bowl, whisk together the flour, remaining 1/4 cup flaxseed meal, xantham gum, baking soda, baking powder, cinnamon and salt. Whisk in the oats and nuts if using.

Add the dry ingredients to the “wet,” and mix until combined. Stir in the raisins and chocolate chips.

Scoop approximately 2 tbsp of the dough at a time. Place the dough ball on the cookie sheet and flatten slightly with the palm of your hand.

Bake for 12-13 minutes or until edges are lightly golden brown. Allow cookies to cool for 5 minutes before transferring them with a spatula to a wire rack.

Makes 18-20 cookies.

Note: No one in our home has food allergies, but as you might have read, I supposedly have a (I pray, temporary) food sensitivity to eggs. I still try to reduce our gluten intake overall, primarily because of its connection to inflammation. However, since we’re not allergic to nuts, and since most nuts provide heart-healthy fats, protein and texture, I add 1/3 cup chopped walnuts to this recipe.

Enjoy!