There’s something so satisfying about a batch of freshly baked cookies. With so many flavour options, there’s a cookie out there for everyone.
I love the taste of a classic chocolate chip cookie; so simple yet tasty. Most store-bought chocolate chip cookies are way too sweet for me and loaded with refined ingredients. Being dairy and gluten free, I also find store-bought allergen friendly chocolate chip cookies off in texture; they’re either super hard or too crumbly.
With my handy list of cookie do’s and don’ts, I’ve been on a mission the last few months to make THE perfect soft baked healthy allergen friendly chocolate chip cookie. Testing cookie after cookie after cookie hasn’t been as easy as it sounds, although it has been a lot of fun. After a few dozen tweaks I’m happy to have finally nailed an amazing recipe!
Why I love this chocolate chip cookie recipe?
- Uses simple ingredients
- Rich in fiber
- Zero refined sugar
- Quick to make
- No cookie chill time required
- One bowl / little clean up
What makes this recipe allergen friendly?
These cookies are free from:
How do these chocolate chip cookies taste?
- Just sweet enough
- Soft with a chewy centre
- As chocolatey as you want them to be 😊
I’ve made this recipe several times and it’s the flavour has remained consistent. Each cookie batch gets devoured almost instantly so I’ll take that as a good sign. 😉
Are you ready for some tasty chocolate chip cookie making? Get ready, you’re in for a chocolate chippy treat!
Soft Chocolate Chip Cookies (Allergen-Friendly)
- Large Mixing Bowl
- Baking Sheet
- Cookie Scooper
- Measuring Cups & Spoons
- Rubber Spatula
- 1/3 cup organic tahini
- 3 tbsp coconut oil at room temperature if the tahini is runny use 2 tbsp instead
- 3 tbsp unsweetened apple sauce optional but recommended for soft cookie texture
- 1 tbsp organic maple syrup
- 1 tsp vanilla
- 2 tbsp flax meal
- Pinch of fine sea salt
- ½ tsp Ceylon cinnamon
- 1/3 cup coconut palm sugar
- 1 tbsp arrowroot or tapioca flour
- 1 tsp baking soda
- 1 1/4 cup gluten free oat flour*
- ½ cup dairy free chocolate chips
- Add all wet ingredients to a large bowl.
- To the wet mixture, stir in the flax meal, salt, and cinnamon. Let rest for 5 minutes – this will allow the flax meal to bind the wet mixture slightly (similar to an egg).
- While the wet mixture rests, preheat oven to 350F and line a baking sheet with parchment paper. Gather dry ingredients.
- Add to mix remaining dry ingredients except for the chocolate chips. Stir dry ingredients slightly and then gradually stir the dry into the wet ingredients underneath.
- Fold in chocolate chips.
- With a large ice cream or cookie scoop, scoop batter evenly onto cookie sheet. This should make about 12 medium sized cookies.
- Press rounded cookie scoops down slightly with fingers (about halfway). The cookies will not spread too much.
- Bake at 350F for 8-10 minutes. Remove from oven and let cookies rest for a few minutes before moving to cooling rack or eating.
- *you can make your own gluten free oat flour by blending gluten free oats on high in a high-speed blender.
- I have not tried any other gluten free flours with this recipe but I have a feeling Bob’s Red Mill GF All-Purpose Flour might work too.
- Stir tahini in jar before measuring to ensure your tahini is not too runny
- Cookie batter should be firm enough to scoop or roll batter. If you find it’s too loose (based on how runny your tahini may have been), add ¼ cup more oat flour.
- For a softer baked cookie, bake for 8 minutes.
- Make sure you let the cookies rest a bit after baking, this will help them firm up and make it easier to transfer them.
- If you eat the cookies warm you may taste a slight tahini aftertaste. When they are completely cooled, I find the tahini aftertaste goes away.
- Store at room temperature in an airtight container for up to 4 days.
Do you love chocolate chip cookie making as much as I do? Have you ever tried making healthy version and/or allergen free chocolate chip cookies? Share with me below or on social media tagging @Wellness1st_net.
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