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Gluten Free Chocolate Chip Cookies

Amanda Fox

I recently found this lady while scrolling through YouTube. It looks like she might have some really good recipes. I made these cookies with an alteration or two, and they came out very tasty. Be sure to follow the link above to see the video of her making the cookies.


This recipe contains an egg. If you are cleared for eggs, go ahead and use it. If not, see the suggestions below.


Ingredients:


1/2 cup Melted and cooled Butter, Ghee, or Coconut Oil (I tried it with avocado oil as well as coconut oil. You might even be able to use SCT oil)


1/2 cup Coconut Sugar


1 egg - I used a chickpea egg. https://thehiddenveggies.com/egg-substitute-for-any-recipe/ You could also try a chia egg.


2 tsp Vanilla Extract


2 cups Almond Flour


1/2 tsp salt


1 tsp Baking Soda


1 cup Dairy free chocolate chips



Instructions:


Preheat oven to 400 degrees, and line 1-2 baking sheets with parchment paper.


If you are using the chickpea egg, prepare that first by mixing 2 tablespoons of chickpea flour and 1 tablespoon of water. Mix into a paste. Add an additional tablespoon of water, and 1 tsp of avocado oil. Mix until smooth and let rest at least 5 minutes.


In a medium bowl, mix together melted butter, coconut sugar, egg and vanilla until smooth.


Add almond flour, baking soda and salt to the bowl. Then stir to combine.


Add chocolate chips and fold in.


*My dad asked if we could add chopped up dates to the mix. We did and it turned out great! He said it tasted like date bars, and it absolutely does. The second time I made these, I added chopped up dates, and some Lily's white chocolate chips. I only added the white chocolate chips, because I was trying to get rid of them. But the cookies would have been great with just the dates. We noticed that they added a lot of flavor.










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