Chocolate chip cookies

I've been trying to figure out a decent chocolate chip recipe that fits into my daughter's allowable food. This recipe is in no way healthier than regular chocolate chip cookies (there's just as much sugar, though it uses organic and cane sugar), but it does allow my daughter to have a tasty chocolate chip cookie that won't give her any problems. This batch I made for church, but the next batch I will freeze the two-inch balls so I can pull one or two out at a time and make a fresh-baked cookie. Yum!

Now, you'll have to excuse my photos...they don't look as good as they taste. Try a single batch and see what you think. I'm still on the hunt for a tasty cookie recipe that has less sugar, but for now, this will do.

The cookies look yellowish in the photo. They taste pretty good, even as though they contain butter (which they don't, I ran out of coconut oil, so it's half coconut oil and half grape seed oil).

Gluten-free, dairy-free, egg-free chocolate chip cookies:

• 2 1/3 cups flour blend (be sure to read the label for any allergens and/or cross contamination)
• 2 1/3 teaspoons xantham gum (unless the flour blend contains xantham gum)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 3/4 cup organic brown sugar
• 1/2 cup organic cane sugar
• 1/2 cup coconut oil, softened (or grape seed oil)
• 1/4 cup unsweetened non-dairy milk, room temperature
• 2 tablespoons pure maple syrup, room temperature (or honey)
• 2 teaspoons pure vanilla extract
• 1 1/4 cup dairy free chocolate chips (be sure to read the label for any allergens and/or cross contamination)

Preheat oven to 350 degrees. Line baking sheets with parchment paper. In medium bowl, sift together flour blend, xantham gum, baking powder, baking soda and salt. Set aside. In large mixing bowl, cream together the brown sugar, sugar and coconut oil, 1-2 minutes. Add coconut milk, maple syrup, and vanilla. Mix until blended. Add the flour mixture and chocolate chips. Stir until just combined. Roll 2-tablespoon size scoops of cookie dough into balls and place onto prepared baking sheet. Slightly flatten with fingers. Bake for 8-9 minutes. Do not over-bake (cookies will be soft to the touch). Place cookies on cooling rack to cool completely. Store in air-tight container.

I got the recipe HERE.

** Always check labels of every packaged food you buy to check for any hidden ingredients that you are allergic to or any cross contamination. The label will usually alert you to any cross contamination. For serious allergies, you can look up information on the company's web page or call the company.

If you are making this recipe for someone else with an allergy or sensitivity be sure to ask them about cross contamination, and any suggestions for brands to use if you are unsure. It's better to be safe than either show up with something your friend can't eat or something that makes them sick. **