Allergen-Free (no gluten, soy, dairy or nuts) Chocolate Chip Cookies (CCC 6)
Soft, chewy chocolate chip cookies without gluten, dairy, soy or nuts.
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
Calories: 206kcalCarbohydrates: 29gProtein: 2gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 206mgPotassium: 45mgFiber: 1gSugar: 16gVitamin A: 3IUCalcium: 15mgIron: 1mg
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