Allergen Free Chocolate Chip Cookies (CCC 6)
Soft and chewy with crispy edges, these allergen free chocolate chip cookies contain no gluten, dairy, soy or nuts!
The Chocolate Chip Cookie Quest continues with a guest post from my sister Maggie--and they're gluten-free, vegan-approved! These are nice, thick cookies with the perfect balance of crisp on the outside while soft and chewy on the inside. Maggie is a nanny for 2 boys who follow soy-free, dairy-free, nut-free diets for various health reasons and these cookies are also kid-approved!
The recipe is specifically tailored to their special diet, so feel free to make adjustments and substitutions based on your own needs. Bob's Red Mill brand carries the more unusual ingredients and they are increasingly easier to find in regular grocery stores.
Allergen Free Chocolate Chip Cookies
Allergen-Free (no gluten, soy, dairy or nuts) Chocolate Chip Cookies (CCC 6)
Ingredients
- 2 heaping tablespoons ground flax seed
- 6 tablespoons boiling water
- 1 cup soy and dairy-free butter melted (such as Earth Balance)
- ¼ cup cane sugar
- 1 ¼ cup light brown cane sugar
- 2 tablespoons soy, dairy and nut-free milk such as hemp or coconut
- 1 ½ teaspoons pure vanilla extract
- 2 cups brown rice flour
- ¼ cup corn flour
- 2 tablespoons tapioca flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup soy, dairy and gluten-free chocolate chips such as Enjoy Life Mini Chips
Instructions
- Prepare egg substitute by combining the flax seed and boiling water. Let sit for a few minutes, then beat like an egg. In a large bowl, beat the melted butter and sugars. Add the flax seed mixture, milk and vanilla; beat until well combined.
- In a separate bowl combine the flours, xanthan gum, baking soda and salt. Stir into the wet ingredients, then mix in chocolate chips. Chill the dough until firm, about 1 hour.
- Preheat oven to 350F and line cookie sheets with parchment paper. Roll dough into large balls, about 2 tablespoons-full. Place on prepared cookies sheets about 2 inches apart or 6 to a pan. Bake for 8 minutes, rotate pans and bake for an additional 8 minutes. Let cool on pans for a minute or 2 before removing to a wire rack.
Nutrition
Recipe heavily adapted from Alton Brown
Happy to see these...now if only that sugar can be replaced. Any ideas?
Yes - try - Xyla - Xylitol (from Hardwood, not corn) Corn is a known allergen because it is Genetically Modified (GMO). You may want to take the corn flour out.