How do you make a chocolate chip cookie recipe that is wheat, dairy, egg, and gluten free?
If you are a cookie lover like me, you are probably wondering this question if you or someone you know has food allergies.
Can you make cookies without eggs and all-purpose flour?
It’s actually really easy to make cookie recipes on a food allergy diet, and it will save you money compared to buying store bought.
There are many wheat flour substitutes out there as well as egg substitutes such as Flaxseed powder, bananas, applesauce, vinegar and baking soda.
Remember to be cautious when looking for chocolate chips. Many chocolate chip bags may contain your allergens. I have been using Enjoy Life’s Semi Sweet Mini Chocolate chips currently they are free of dairy, soy and they are gluten free.
In my baking I always utilize Rice Flour (white or brown), Tapioca flour, Aluminum free baking powder, Rice Milk by Pacific Natural Foods as they do not have sunflower and/or safflower oil in their ingredients.
Note: I used Enjoy Life Food chocolate chips for this recipe. This brand states they are; Gluten, Dairy, Soy and Peanut Free. Remember to always check the label and ingredients even if you have previously purchased this product.
Preheat oven to 350
Mix together flax and 1 cup water, stir and set aside for 5 mins.
In a large bowl mix rice flour, baking powder and salt, mix well and add brown sugar.
Next add flax mix, 1/3 cup water, vanilla and maple syrup, mix well and add in chocolate chips.
Note: This mixture is a little liquidy, I suggest using bread loaf, 8x8 pan, muffin tins or I used a mini square muffin silicone baking pan.
Pour batter into greased desired baking pan and place in the oven for 10-15 minutes.