Posts Tagged ‘gluten-free chocolate chip cookies’

allergen free cookiesAccommodating 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.


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


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.


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The sweet tooth makes another return!

But first a word about gluten-free baking…

These cookies pack a decent amount of fiber and protein because I don’t believe in making gluten-free anything solely for the purpose of eating gluten-free. It’s true, I’m not allergic to gluten nor does it appear I have an actual intolerance to it. My attempts to eat mostly gluten-free stem from my readings and growing understanding (belief?) that the gluten in today’s modern–heavily GMO’d–wheat taxes our digestive systems and promotes inflammation; inflammation: the precursor to all major disease including cancer and heart disease.

However, if you simply replace regular all-purpose flour with rice or tapioca flour in your GF baking, you’re still eating something with little to no nutritional value. (If you read the ingredient lists on nearly all of the gluten-free, all-purpose flour blends currently on the market, you’ll see rice, tapioca and/or potato starch at the top of the list.)

These delicious cookies are more of a soft, melt-in-your-mouth kind of cookie–moist, relatively high in protein (almond meal and walnuts) and fiber (coconut flour) and plenty sweet using only a fraction of the sugar used in the average chocolate chip cookie recipe.

(If it’s a chewy on the inside, crisp on the edges kind of cookie you’re after, stay tuned. In the next week or two I’ll be posting a recipe for a completely allergen-free, oatmeal, raisin and chocolate chip cookie that boasts a chewy interior and crisp edge.)

cc topGluten-free Chocolate Chip Cookies

Makes 16-18 cookies


1/2 cup gluten-free all-purpose flour
1/4 cup almond flour
1/4 cup coconut flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 tsp cinnamon
1/4 cup raw cane sugar
1/4 cup brown sugar, unpacked
1/4 cup coconut oil, melted and cooled slightly
1/4 cup almond or coconut milk
1 teaspoon vanilla extract
1 egg
1/2 cup semi- or bittersweet chocolate chips
1/2 cup walnuts, coarsely chopped*

To make:

Preheat oven to 350 degrees.

In a medium bowl, mix together flours, baking soda and salt. In a large bowl, lightly beat the egg, then beat in the sugars, vanilla extract, coconut oil and “milk.” Stir in flour mixture until just combined. Fold in chocolate chips and walnuts.

Drop the dough in balls onto a cookie sheet lined with parchment paper. Flatten slightly using your hand. Bake for 8-10 minutes or until the top edges of the cookies are lightly golden but the insides of the “cracks” still look doughy. Do not over bake! Let the cookies sit for 1-2 minutes before transferring them to a wire rack to continue cooling.

I think these are tastiest while still slightly warm, but they keep well for 1-2 days in an airtight container (once fully cooled!).

*You can substitute 1/2 cup old-fashioned oats for the walnuts. Your cookies will have more fiber but less protein.

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