Something serendipitous happened this weekend...I finally cracked the egg-free, sugar-free, soy-free chocolate chip cookie code!
These allergen-friendly chocolate chip cookies cookies are soft, gooey, melt-in-your-mouth deliciousness. It's only taken me maybeee 130 tries to get the cookies this good. And now, I want to share!
What You'll Need (makes a dozen cookies)
1/2 cup softened salted butter (For my dairy-free folks, you can use coconut oil at room temp or softened vegan butter)
1 cup golden coconut sugar (I wish it didn't make a difference but it definitely does. Regular coconut sugar is good but they make a less gooey cookie)
1 flax egg (see "Get Ready" for directions)
1 tsp vanilla extract
1.5 cups all purpose flour (all purpose gluten-free flour works really well too!)
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp sea salt
1 cup chocolate chips (Soy-free, sugar free for the whole enchilada. I like Hu or Guittard Sante brand)
First Thing's First
Soften that butter! Whether you're using cow's butter, vegan butter, or coconut oil, make sure you can put your thumb in it before you start.
Get Ready
Preheat oven to 375°F
Prepare 1 flax egg - in a small dish, combine 1 Tbs ground flax with 3 Tbs water. Let sit for 5 minutes
Cream together
With a hand mixer, cream butter & sugar until slightly fluffy
Add in:
Flax egg
Vanilla
Beat until light in color ~1 minute
Add in:
All purpose flour
Baking soda
Baking powder
Sea salt
Mix until combined
Stir in:
Chocolate chips
Prepare
Line cookie sheets with parchment paper
Drop in 2-3 Tbs balls onto prepared cookie sheet
Bake
Bake for 8-10 minutes until just barely starting to brown. Don't overbake!!
Remove & let sit on the cookie sheet for 5 minutes before moving them to cooling rack
Store
These store well in an airtight container for up to 5 days (if they last that long!) or in the freezer for up to 2 months
Happy Baking! As always, reach out if you have any questions, and please let me know how it goes!
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