Shockingly Delicious Allergen-Free Chocolate Chip Cookies

September 24, 2015

No, really. Shockingly good. Which was a surprise, considering that literally the only ingredients I did NOT substitute were the salt and baking soda.

Try them. You’ll never believe they’re allergen-free.

  • 1 1/3 cups Spectrum 100% palm oil shortening
  • 1 cup coconut palm sugar
  • 1 cup xylitol
  • 2 flax eggs (2 Tbsp ground flax mixed with¬†4 Tbsp water)
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp xanthan gum
  • 2.5 cups Robin Hood gluten free flour blend
  • Krisda sugar-free chocolate chips to taste
  • Preheat oven to 275F
  • Mix flax and water and set aside to gel
  • Blend shortening with coconut sugar and xylitol
  • Add flax eggs, vanilla, soda,¬†salt, and xanthan gum
  • Add two cups of flour, then chocolate chips to taste
  • Add remaining flour until the dough is soft, but not sticky to touch
  • Drop by spoonfuls on an ungreased cookie sheet bake 8-10 minutes
So unspeakably delicious!

So unspeakably delicious!

Do you have a favourite cookie recipe? Any tips for allergen-free baking? Share in the comments!

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