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CHOCOLATE CHIP COOKIES
ALLERGY FRIENDLY
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Yield: 16 medium cookies
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55g / 1/4 cup apple sauce (unsweetened) (OR for low-FODMAP use 1 flax egg)
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60g / 1/4 cup tahini (OR other seed butter / coconut butter)
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280g / 2.25 cups GF flour blend
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200g / 1.25 cups coconut sugar (OR Sucanat for low-FODMAP / OR date sugar)
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1 tsp baking soda
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100g / 1/2 cup dark chocolate (dairy-free)
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96g / 1/2 cup coconut oil (OR other cold-processed neutral fat)
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1/2 tsp. sea salt
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10ml / 2 tsp vanilla extract / paste
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Preheat the oven to 375F / 190C.
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Mix together the room-temperature fat and the sweetener until well combined, then mix in the applesauce, tahini, vanilla and salt.
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INext mix in the sifter gluten-free flour blend and the baking soda. Once the dough has come together, stir in the chopped dark chocolate (or use dairy-free chocolate chips).
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FOR SOFT COOKIES: Scoop out the room-temperature dough into 2-3 tablesoon sized balls then bake for 10-13 minutes.
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FOR CHEWY/CRUNCHY COOKIES: Chill the dough for at least 2 hours (overnight is fine) then scoop out into 2-3 tablespoon sized balls and FLATTEN with your palm. Bake for 12-15 minutes for chewy cookies, 14-17 minutes for crunchy cookies.
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