Do you want a gluten free chocolate chip cookie? How about one without eggs and milk? Is soy on your no-no list? No problem! Do you want all of the above in a cookie that is also free of refined sugar and is soft and chewy? Sounds impossible right? Wrong! You can have it all!
This cookie recipe came to me on an index card. I have no idea where it originates, but I switched up many factors to make it allergy free! The source of sweetness comes from honey. It really works best that way. But if you want to make this a vegan cookie you can use agave nectar. Personally, I do not like agave nectar in this cookie. The taste was off for me and I did not achieve the same soft, chewy texture, nor did it quite “fluff” up like the cookies made with honey.
These cookies must be placed on a cookie sheet lined with parchment paper. Please watch the cookies carefully as the bottoms can burn easily. If you can use eggs I wrote the equivalent in the recipe. And feel free to use regular chocolate chips if you do not need to be dairy free.
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So bake up a batch and let me know what you think of these cookies!
Also shared at Wellness Weekends, Make Your Own Mondays,
Allergy Free Wednesday, Whole Food Fridays, Allergy Friendly Friday and
Soft Allergy Free Chocolate Chip Cookies
Ingredients:
- 1 cup + 1 T. King Arthur Gluten Free Multi-Purpose Flour (or other gluten free flour that is mixture of rice flour and potato and tapioca starch)
- 1/4 tsp. xanthan gum
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. vanilla
- 1/2 cup soy free shortening (or regular shortening)
- 1/2 cup honey (or agave nectar)
- 1 1/2 tsp. Ener-G Egg Replacer mixed well with 2 T. warm water (or one egg)
- 3/4 cup dairy and soy free chocolate chips (or allowable chocolate chips)
Directions:
- Preheat oven to 375 degrees.
- Whisk together the first five ingredients.
- In a seperate bowl mix vanilla, shortening and honey until well combined.
- Add the Ener-G Egg Replacer to the wet ingredients.
- Add the dry ingredients to the wet ingredients and mix until all flour is incorporated.
- Gently stir in chocolate chips.
- Place by teaspoonfuls on cookie sheets lined with parchment paper.
- Bake 6 minutes, watching carefully as the bottoms easily burn.
- Remove to cooling rack.
Is it something with honey that makes the bottoms burn easily? My sister has made a few grain/refined sugar-free cookies, and the bottoms really brown fast. Just a thought.
I’m not sure, but it may very well be the honey. Even when I made these with eggs and wheat they would burn easily so I don’t think it is the gluten free thing.
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I was really disappointed with these. Mine basically disintegrated in the oven and didn’t hold together at all. I ended up with a pile of crumbs on taking them off the tray.
I’m sorry to hear that. I’m curious…did you remember to add the xanthan gum and/or egg replacers? I’ve never had a problem with these and I’ve made them over and over.
Turned out great for us. Used Namaste Flour Blend, raw honey, lard and egg replacer. Needed a little longer than six minutes and came out perfect. They look nicer rolled in balls than just spooning dough on the sheet.
Great to hear! Did you see my most recent post about my cookbook available on Amazon? I think you’d enjoy it.
Will these work if you use a gluten free blend that does not contain rice flour? My kiddo cannot have gluten, rice, or quinoa.
I’m not sure as I have not tried that. But why not give it a try?