26 March, 2015
Allergy-free Chocolate chip cookies (gluten-free, vegan, nut-free)
Of late, I have been experimenting with my own gluten-free flour mixes. Trying to increase the whole-grain content of GF flours is a challenge, since it can lead to some compromise in taste. Finding the right balance with other flavors is important. 
Disclaimer: Although I have said this is a nut-free recipe, coconut oil and coconut palm sugar are used here. For coconut allergy, substitute Earth Balance for coconut oil and raw sugar for coconut palm sugar.
Here’s a cookie flour blend that has worked relatively well:
To make 1 cup or 100 g of flour blend:
Sorghum (Jowar) flour- 40 g.
Oat flour- 20 g. (if gluten-free oat flour is not available, can use millet flour instead)
Tapioca starch- 20 g.
Rice flour- 20 g.
The resulting cookies are crunchy (but not cracker-like), because I made them thinner than regular oatmeal cookies. If baked for a few minutes less, softer texture can be achieved.
Linking this up at Allergy Free Wednesdays, Plant-Based Potluck party Linkup.
Also taking this to Angie’s Fiesta Friday #61 co-hosted by Selma @ Selma’s Table and Margy@ LaPetitCasserole.
Chocolate chip cookies (gf, vegan)
Ingredients:
gf flour blend- 1 1/2 cup
coconut palm sugar- 2/3 cup (can substitute with brown sugar)
baking powder- 1/2 tsp.
melted coconut oil- 2 tbsp.
almond milk- 1/3 cup
vanilla essence- 1 tsp.
ground chia seeds- 1 tbsp.
water- 3 tbsp.
Enjoy Life vegan semi-sweet mini chocolate chips- a handful
Method:
1. Add water to ground chia seeds and let it sit for a few minutes.
2. Combine flour blend with baking powder. Pre-heat oven to 350 °F.
3. Combine coconut oil, chia mixture, almond milk and vanilla essence.
4. Add flour mixture to the wet and stir in chocolate chips. Form a firm, but sticky dough.
5. Roll out between 2 sheets of parchment paper and cut out desired shapes.
6. Bake for 13 minutes. Cool on wire rack and store in an airtight container.
19 thoughts on : Allergy-free Chocolate chip cookies (gluten-free, vegan, nut-free)
Wow Apsara!!! Just loved the shape of the cookies…Vegan gluten free that is simply awesome!!
thank you so much, dear.
Looks great! Are these chewy or crunch cookies? I guess, it is crunchy!
Thanks, Sridevi. Yes, these can be made crunchy. Forgot to mention that!
Lot of healthy elements together with chocolate I bet they taste yummy..
thanks, Vidya. Glad you like it.
Such a creative work Apsara
thank you, Sonal. ♥
Apsara, these cookies look amazingly good and love the healthy ingredients you use so creatively!
thanks, Naina. This combination did work well.
Very creative Apsara – really like how you have developed the recipe! Thanks for sharing this with us and Happy Fiesta Friday!
thank you, Selma. So glad you like it. Thank you for co-hosting!
I’m always afraid of making recipes without the ordinary ingredients… but I know I should try to some of them. Your recipe sound quite easy and the result looks amazing! Thanks for being at FF!
thank you, Margy. True, even I found gluten-free baking hard in the beginning, but some combinations do work well. Thank you for co-hosting!
Who can resist an allergy-free dessert as delicious as this? And chocolate chip cookies are my favorite! I am so delighted that you shared your healthy and delectable allergy-free chocolate chip cookie recipe with us on the Plant-based Potluck Party. I appreciate it. I’m following, pinning and sharing.
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I made your divine cookies but used less coconut sugar in here! They came our perfectly! xxx
they were so delicious too enjoyed with a good café latte!
Oh, thank you so much for your review of this recipe, Sophie! Feeling great! xx
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