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June 18, 2014

Wellness Wednesday: Allergen-Friendly Chocolate Chip Cookies

Okie dokie, you guys, I tantalized a few of you with my reference to these on Monday. And I just happened to make more that night (4th batch this month I think?), so here ya go! Gluten-free, soy-free, refined sugar-free, and dairy-free if you don't call eggs dairy. Yep, I'm happy to be eating eggs again now. (You could use banana in place of it if you want, like I did in these cookies, I just haven't tried these that way.)

Now, before I start, I need to mention that I got the original recipe from the box of flour I use--Bloomfield Farms Gluten Free All Purpose Baking Mix--but I made several changes to make it much more allergen-friendly and healthy. As always.

You'll need:
3/4 cup coconut sugar (I use this or this)
1 egg
1 tsp vanilla
1/4 cup coconut milk (the cold kind in a carton)
1 1/4 cup flour (In this recipe I used Bloomfield Farms Gluten Free All Purpose Baking Mix, which makes for very thick batter. For runnier batter, try King Arthur GF Flour, and for a happy medium, use1/4 cup Bloomfield Farms and 1 cup King Arthur GF Flour.)
1 tsp sea salt
1/2 tsp baking soda
1/2 cup chocolate chips (I use these)

1) Preheat the oven to 375 degrees.
2) Mix together the baking mix, salt, and baking soda.
3) In another bowl, mix together the coconut sugar, egg, vanilla, and milk.
4) Combine the ingredients from the two bowls and mix. For some reason, I don't know if it's the coconut milk reacting with the baking mix or what, but the dough gets very thick--unlike your average gluten-free dough. Which is awesome, and makes for thick cookies.
5) Add the chocolate chips and mix.
6) Lightly grease a baking sheet (I use olive oil spray). At this point, you could use spoons to drop smaller portions of the dough onto the tray, but I like larger cookies (and when Daniel makes them, he makes Starbucks-sized cookies, which is amazing, but these are about half that size), so I dip out the batter with my hands to make them bigger. The dough is very sticky, so getting just a little water on your hands will help.

7) Baking time varies greatly based on the flour you use. These went for 19-20 minutes, since they are so big and use just Bloomfield Farms flour. Obviously if you make them smaller than this (you know, like a normal person), then they won't need to go as long. And if you combine the flours, they only need to go 10-12 minutes. One batch of these got me 9 cookies. (So I generally double it anymore. ;)

Okay, am I the only one who noticed the cute little smiley face on the one in the front right away? Oh my word!
All done! When we first made them, I tried to figure out what cookies they remind me of. And I think it's these (even though I was thinking they were in a red bag). Except better, and better for you. ;)

 Filled with chocolaty amazingness...

Yeah, I think they're pretty amazing. Considering their healthy ingredients and the fact that they don't make my stomach hurt? I need them every day.... I think they've replaced my addiction to these, and based on cost per day, these are probably cheaper!

P.S. Linking up with Delicious Dish Tuesday, Real Food Recipe Roundup here and here, Time to Sparkle, Share Your Stuff Tuesday, Share It Link Party, Do Tell Tuesday, Thursday Favorite Things,Creative Exchange Link Party, Link Love


  1. They sound and look delish! Thanks for linking up to #realfoodrecipes!

    1. Thanks so much for stopping by, Jo-Lynne! =)

  2. Everybody should be able to eat a chocolate chip cookie- So glad you found a recipe that you could have! They certainly look amazing! Thank you for sharing with us at Delicious Dish Tuesday!

  3. These look yummy and fluffy! They remind me of the time I made pumpkin cookies from a cake box! I love mea good, soft cookie. Thanks for sharing Kacie!!

  4. Looks delicious! Thanks so much for stopping by and linking up to the Creative Exchange Link Party. Don't forget that the new party will be going live tomorrow morning. Thanks again!

    1. Thanks so much, Bobbie! I'm glad you stopped by! =)


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