Gluten-Free, Dairy-Free & Egg-Free Chocolate Chip Cookies

by Maggie on November 16, 2009

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This one is for my most excellent sista-in-law who is in need of some super healthy treats for her babes.

Callum and I headed into the kitchen this afternoon during Livvie’s nap.  He has become my master mixer and is easily coerced into baking on this premise.

“Callum, how can I bake without you to do my mixing?”
“Okay Mommy, but can I have some chocolate chips?”

I definitely did not eat dark chocolate chips at the age of three.  And I don’t think I had the negotiation skills either.  We are in for some interesting arguments over the years!

Ann-Marie is looking for some low-sugar treats so I took this as a challenge and here’s what I came up with.

There are many spots for modifications to be made so don’t let this recipe scare you off.  Read my notes and see how these babies can easily be your babies too.

Vegan and Gluten-Free Chocolate Chip Cookies

1 1/3 cups of GF mix (I used the same mix that I used for my shortbread cookies)

1 tsp baking powder

1/2 tsp baking soda

1/4 cup agave

1/4 tsp sea salt

1/4 cup real maple syrup

1/2 tsp molasses

1 tsp vanilla

1/4 cup coconut oil – melted

1/2 cup dark chocolate chips

Preheat your oven to 350 degrees.  Line a cookie sheet with parchment.

In the bowl of your mixer, combine the flour, baking powder and soda, and sea salt.  In a separate bowl combine the agave, maple syrup, molasses, and vanilla.  Add the coconut oil and combine.  Add the wet ingredients to the dry ingredients and stir just until combined (don’t forget to add the chocolate chips).

Drop spoonfuls of the cookie dough onto the parchment – leave 1-2 inches between.  My dough was pretty goopy.  Bake at 350 degrees for 10 minutes.  Let cool on the tray for a couple of minutes and then remove to a wire rack to cool completely – unless they get eaten first.  Nothing better than warm cookies…

Yield: Just over one dozen cookies

Notes:

Use brown rice flour if you don’t have a mix kicking around.  I’ve done this and they’re pretty yummy this way too.

Add more agave if you don’t have maple syrup – just keep in mind that agave is quite sweet.

You could use canola or olive oil, or any type of oil for that matter.

I often double this recipe and then freeze half of the dough for future use.  I do this by placing spoonfuls of dough on a plate, freezing them for 20-30 minutes, then placing the balls in a freezer bag.  They make a delicious treat right out of the freezer too.

Enjoy.

Ready to go in the oven

Ready to go in the oven

Just out of the oven, notice mine didn't spread much

Just out of the oven, notice mine didn't spread much