I always feel a bit guilty when we bring desserts into the house or do some baking. The reason for this is that my husband has developed some allergies later in life that don’t allow him to eat the sweets that we all used to consume without questioning. His allergies include wheat, eggs and corn so when it comes to treats, there’s not much he can have.
So when Thanksgiving came around I knew it would be a weekend of lots of food and desserts and I wanted to make sure that the hubby had something sweet to eat as well, at the end of the meal.
So I experimented with gluten-free and egg-free cookies. I’ve tried making them in the past but something wasn’t exactly right. This time though, I re-jigged some of the ingredients and we ended up with these amazing cookies. They were soft and delicious. Even the kids loved them. They couldn’t tell the difference and kept asking for more!
1/2 cup of coconut oil
1 cup of brown cane sugar
1 tbsp of pure vanilla extract
1/4 of milk (almond milk will work too)
2 cups of gluten-free flour
1/2 tsp of salt
1 tsp baking powder
1 tsp baking soda
1 cup of chocolate chips
1. Combine the coconut oil and brown sugar in a large bowl with an electric mixer until it’s creamy.
2. Add the vanilla and milk and mix until smooth.
3. In another bowl, use a whisk to mix together the flour, salt, baking powder and baking soda
4. Pour the dry ingredients into the wet ingredients and mix it together with a spatula or wooden spoon.
5. Stir in the chocolate chips. The dough will be a little crumbly, but that’s okay.
6. Pre-heat the oven to 350 degrees. Prepare a baking sheet with parchment paper.
7. Then take a couple tbsps of dough in your hand and squish into a ball. Put it on the cookie sheet and flatten with a spatula or your hand. My three-year old really liked helping to ‘squish’ the cookies.
8. Bake for 10-12 minutes. Take the cookies out of the oven to let them cool. You’ll end up with 24-36 cookies, depending on the size you make each one.
Then enjoy with a glass of milk!
10 thoughts on “Chocolate Chip Cookies #glutenfree #eggfree”
I made cookies at the weekend too, and they were similar to these. I used coconut flour and they were a bit more cake than cookie, but still delicious!
I’ll have to try using coconut flour Dannii, that sounds delicious!
I will definately like to try this choc chip gluten-free/egg-free recipe 🙂 Love the pics looks so yummy! I can tell your kids enjoyed them 🙂 Awesome share!
Thanks Joan, I hope you like them.
Yummo! That’s awful that he developed allergies later life but great that he has a wonderful wife who is willing to experiment on different recipes to find new delicious treats!
It definitely is harder later in life so if I can help out in any way, I try 🙂
Very nice! They look very yummy!
Thanks Amy, they were!
Hi: Thanks for sharing the recipe! Its interesting that the cookies stayed together without eggs. I’ve tried egg-less cookies & cakes before, but they never really turned out well. What do you think is holding the cookies together in the absence of eggs?
I’m guessing maybe the coconut oil, it has a very different constancy than regular oil.