Maybe you or someone you love misses this cookie classic. Maybe your child, like mine, never even got a chance to eat one before getting diagnosed with their allergies. Whatever the reason, I am so excited to have a simple allergy free recipe for chocolate chip cookies to share with you to start the new year.
These cookies have a good texture, somewhere between crunchy and chewy. There is a trick to forming the shapes on the cookie sheet but it’s not difficult, simply something that will make a difference while baking these delicious treats.
Cooking Time: 30 minutes. Cooking temperature: 375 (191 Celsius) Makes 24 cookies. You will need two medium cookie sheets, greased or lined with wax paper. In addition to your measuring cups and spoons, you’ll want two bowls and a hand mixer. A baking spatula is handy too, for scraping the sides of the mixing bowl.
- 3/4 cups (255 g) of Nutiva Coconut Oil With Non-Dairy Butter Flavor.
- 1 1/4 cups (420 g) of Lakanto Monkfruit Blend Golden.
- 1 tablespoon (5 mL) of vanilla extract.
- 2 tablespoons (10 mL) of rice milk.
- 2 cups (680 g) of wheat, oat, or other fine-ground flour.
- 3/4 teaspoon (3.2 g) of baking.soda.
- 1 teaspoon (4.26 g) of baking soda and 1 teaspoon of vinegar, mixed together to replace an egg.
- Enjoy Life Chocolate Chips or chunks.
I use the baking soda and vinegar mixture to replace egg in this recipe because the monkfruit sweetener makes the cookies too dense otherwise. We need our egg replacement to act as a rising agent so if you prefer another, I recommend Ener-G Foods egg replacer instead. Don’t forget to convert amounts to metric and add in parentheses.
You can use a whole wheat flour if you’d like but might need to add one more tablespoon of rice milk to the mixture because whole flours are more absorbent.
Preheat the oven. With the baking spatula, mix your flour, the baking soda that isn’t replacing the egg, and the salt in the smaller bowl and set aside.
Beat the coconut oil shortening, monkfruit, rice milk, and vanilla in the larger bowl on medium speed. Blend well. Gradually add the flour mixture to the shortening mixture, using spatula to scrape sides as needed. Continue until blended.
Stir in the chocolate chips or chunks with a spoon or by hand until they’re well distributed.
Form dough into small balls, then flatten into patties and place three inches apart on the cookie sheets.
Bake for 8-10 minutes or until edges are lightly browned. Cool cookies on the sheet for two minutes, then transfer to a rack for further cooling.
That’s my recipe for allergy free chocolate chip cookies. Do you have a question about a substitution or anything else? Have you tried making chocolate chip cookies a different way? Tell me about it in the comments!