I have recently acquired the biggest obsession with chocolate chip cookies, like to the point where I would say they might just be my favourite treat. There is never a time I couldn’t not go for a good chocolate chip cookie, you know?
I created these cookies when we were experiencing massive snow storms back in January. I thought it would be the perfect time to get into the kitchen and do some recipe development. I mean, snow + cookies, name a better combo!
These cookies are dairy free and gluten free! It’s been so fun incorporating new flours into my baking recently. It’s also wild to me how much gluten free blends resemble gluten filled flour.
These are more of a soft bake chocolate chip cookie and taste SO yummy!
Let’s get into the recipe!
I n g r e d i e n t s :
1 + 1/2 cup of bobs red mills 1 to 1 gluten free flour
2 vital farms eggs (Obviously you can use any eggs, but I try my best to get pasture raised and organic because of all the beautiful nutrients and because the chickens are treated better)
3 tablespoons of maple syrup
1/3 cup of coconut oil (It needs to resemble a butter like consistency. Definitely not liquid and not hardened) Alternatively, you could use ghee. I'm sure it wouldn't change the texture too much.
1/2 teaspoon of baking powder
1/2 teaspoon of vanilla
1/2 cup of raw a2 milk
3/4 cup of dairy free chocolate chunks (I used the enjoy life brand)
M e t h o d :
Preheat oven to 375 F
Line 2 baking trays
In a small mixing bowl add softened coconut oil + vanilla
Mix together until combined
In another bowl whisk eggs + maple syrup
In another bowl mix together gluten free flour blend, baking powder and salt
Create a well in the middle of the flour mix and add in ALL the wet ingredients
Stir or kneed with hands until well combined
Add in small amounts of almond milk until you reach a cookie dough consistency
Mix in chocolate chunks
Once you have your cookie dough, roll into small balls and place on lined baking trays
Press each cookie ball down with a fork
Place in oven and cook for 15 - 20 minutes
These cookies are perfect for kids lunch boxes, an after dinner dessert or your little 3pm pick-me-up!
This recipe makes 10 - 12 cookies and they will last a couple of days stored in an airtight container in the pantry.
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Together, Let's flourish, lovely.