Okay, so maybe I’m a little partial. 🙂 But these little guys are good.
Here’s a quick recipe, in case you’re looking for something allergen-free right before Christmas (or anytime!). I based it off of this wonderful recipe, but made it my own and worked up something dairy-, egg-, and nut free from it. If you are able to have these foods, then this recipe is a great one to try!
If you are looking for a dairy, egg, and nut-free chocolate chip cookie recipe, well then look no further. 🙂Print
Best Dairy, Egg, and Nut-Free Chocolate Chip Cookies
If you are looking for a dairy, egg, and nut-free chocolate chip cookie recipe, well then look no further.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 2 dozen cookies
- Category: Cookies
- 3/4 cup coconut oil (where to buy coconut oil) – Note: results are better if the coconut oil is softened or melted!
- 1/2 cup sucanat (or brown sugar) (where to buy sucanat)
- 1/2 cup evaporated cane juice crystals (or white sugar, or whatever granulated sweetener you prefer)
- 1/4 cup applesauce
- 1 tablespoon maple syrup (where to buy maple syrup)
- 1 teaspoon vanilla (where to buy vanilla) – learn how to make your own vanilla extract
- 2 cups unbleached white flour
- 2 teaspoons arrowroot (can use cornstarch)
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon sea salt (where to buy sea salt)
- 1 cup semi-sweet dairy-free chocolate chips (where to buy)
- Preheat oven to 350 degrees. In a large mixing bowl, stir together coconut oil, sucanat/brown sugar, your sugar, applesauce, maple syrup, and vanilla.
- Slowly stir in flour, arrowroot, salt, and chocolate chips until well-mixed. A wooden spoon or this can do the job well.
- Scoop up a heaping tablespoon dough and roll into 1-inch balls by hand. Place 2 inches apart on baking sheet lined with parchment paper.
- Bake for 10-12 minutes, until edges turn barely brown. They will not seem done, but that is okay. Make sure not to overbake.
- Place baking sheet on wire rack for 5-10 minutes. Then transfer to countertop. Leave on baking sheet until cooled.
Okay, so do remember that these cookies do not have any egg as a binder. That is why it’s important for you to let them cool all the way before you transfer them from the baking sheet. Otherwise they’ll fall apart.
That’s also why they will not seem done when you take them out. But don’t fret! Once they’ve cooled, they turn in to a soft, delicious, melt-in-your-mouth, allergen-free piece of heaven.
Hope you’re enjoying this Christmas season!
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