Everything Free Cookies!

Navigating a gluten free lifestyle can be tricky. Add in a soy and nut (including coconut) allergy and culinary things get really challenging. I was once a big fan of almond flour, and I still am for those who can enjoy, but I've been forced to adapt and find new ways to enjoy my healthy(ish) tasty treats.

Here is my new favorite recipe for chocolate cookies that are guaranteed to satisfy your tastebuds and meet all of your allergy needs.

Everything Free Chocolate Chip Cookies

Gluten Free, Nut Free, Dairy Free, Soy Free, Egg Free, Vegan

Ingredients:

Dry

1 ½ cups gluten free oat flour (to make, simply blend oats until powdery)

½ cup gluten free rolled oats

½ tsp baking soda

¼ tsp salt

1 tsp cinnamon

1-2 Tbs Maca powder to taste

Wet

¼ cup + 2 tablespoons melted coconut oil OR butter

1/2 cup pure maple syrup OR other low glycemic sweetener

2 pasture raised eggs OR flax/chia/psyllium husk eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 minutes)

1 Tbs pure vanilla extract

1/2 cup soy free chocolate chips

Instructions:

Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.

In a medium bowl, whisk together all the dry ingredients.

In a large bowl, whisk together all the wet ingredients: coconut oil, maple syrup, eggs and vanilla. Whisk until thoroughly combined and resembles caramel, about 5 seconds.

Add dry ingredients to wet. Whisk until thoroughly combined. Fold in chocolate chips.

Cover and let sit for 10-15 minutes at room temperature.

Scoop about 2 tablespoons of cookie dough onto the prepared baking sheet. Using a jar lid or cup (anything round and flat will do), flatten cookies into a round disc—they will not spread during baking. Dip the lid or cup cold water to prevent sticking to the cookies.

Bake for 8-12 minutes. Using a spatula, remove cookies from the baking sheet and transfer to a cooling rack. Enjoy!

Store in airtight container at room temp or in fridge for ~ 1 week. Or freeze.

(If using vegan eggs, the cookie dough is great eaten by the spoonful or frozen for later!)

Adapted from Beaming Baker.