Allergen Free Chocolate Chip Cookies
Allergen Free Chocolate Chip Cookies
Try this quick and easy allergen-free chocolate chip cookie recipe by Michael Smith from Chef Michael's Kitchen.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 30 minutes
  • Cooking Time 20 minutes
  • Yield 12 servings
  • For the Gluten Free Flour Mix:
  • 4 cups Rice Flour
  • 1⅓ cup Potato starch
  • ⅔ cup Tapioca flour
  • 4 teaspoons Xanthan gum
  • For the Cookies:
  • ¾ cup of Coconut oil
  • 1 cup of Cane sugar
  • ½ cup of Applesauce
  • 2 teaspoons of Vanilla extract
  • 2½ cups of gluten free Flour mix
  • 1 teaspoon of Baking soda
  • 1 teaspoon of Baking powder
  • 1 teaspoon of Salt
  • 1 cup of Vegan Chocolate chips
  1. Preheat your oven to 375°F. Turn on your convection fan if you have one
  2. For the gluten free flour whisk together the flours and powders evenly distributing the finer powders amongst the coarser ones. Use as needed and reserve the rest for other baking.
  3. Bring the coconut oil to room temperature then mix with the sugar. Whisk in the applesauce and vanilla and set aside
  4. In a separate bowl whisk together the flour mix, baking soda, baking powder and salt. Mix the wet and dry together. Gently fold in the chocolate chips
  5. Drop by large spoonfuls on to a baking tray and press to flatten slightly
  6. Bake until lightly brown and the whole house smells like cookies, 12-14 minutes. Let the cookies rest on the baking tray to cool just a bit before removing, about 2 minutes
  7. Cool completely and if you like layer with your favourite ice cream to make fun sandwiches

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