Allergen Free Chocolate Chip Cookies

I know this is not a food blog, but I HAD to share this recipe for all my allergy-free friends out there.  I finally found a chocolate chip cookie recipe that is Top-8 and Gluten-Free, and the whole family loves them. Incredible. A few questions you might ask answered up front: –Am I affiliated with any of these food brands? No. I just have found that I really like these particular ingredients, and they are what I used. –Did I take pictures? No. Because, um, it’s not a food blog 😉

I found this recipe, and tweaked it to make it allergen free.

**Disclaimer: I know that there is debate over coconuts for allergen-free eaters, so please keep that in mind–talk to your doctor first if there might be issues with it–and of course, please make sure all the ingredients you purchase are allergen-free**

Ingredients: 1 1/2 C brown sugar
1/2 C coconut oil
3 tsp. Ener-G egg replacer
4 Tbs. Water
1/2 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 Tbsp. vanilla
1 3/4 C King Arthur Gluten Free Multi-Purpose Flour
3 Tbsp. honey slightly warmed (used as a binder–if you use any other kind of flour, you may need to adjust this amount because it will bind differently)
10 oz. bag Enjoy Life Chocolate Chunks

Preheat oven to 375 degrees F.
In a large bowl, mix brown sugar, coconut oil, egg replacer and water with an electric mixer until thoroughly mixed. Add remaining ingredients except honey.

At this point, the “dough” will really be crumbs with big chocolate chunks. If you used the King Arthur flour, add all 3 Tablespoons honey and mix until all crumbs are coated with honey. If you used a different flour, experiment with the amount of honey until you can make a ball by squishing the dough between your hands.

Make large balls of dough (about 2-3 Tablespoons of dough) by squishing dough between your hands and place on cookie sheet. These cookies don’t really change shape while they cook, so once they’re on the sheet, flatten them out into the shape you’d like.

Bake at 375 for 10-12 minutes. Cool them for about 10-15 minutes, and eat for a super yummy-gooey treat. Or, they store well in an air-tight container for about 3 days.

Happy top-8 and GF eating!

Five Little Chefs

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