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!