Vickys Chewy Chocolate Chip Cookies, Gluten, Dairy, Egg & Soy-Free. Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Great recipe for Vickys Chewy Chocolate Chip Cookies, Gluten, Dairy, Egg & Soy-Free. The kids loved them so I'm happy!. Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. After some thinking and baking, and tinkering and more baking, I've got a gluten free vegan chocolate chip cookie recipe that bakes and freezes beautifully.
These chocolate chip cookies are free of dairy, eggs, and gluten, and they are the perfect mixture of crispy and chewy.
Why These Gluten Free and Grain Free Chocolate Chip Cookies Are So Good!
They're chewy in the center with crispy edges - AKA the perfect chocolate chip cookie!
You can have Vickys Chewy Chocolate Chip Cookies, Gluten, Dairy, Egg & Soy-Free using 9 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Vickys Chewy Chocolate Chip Cookies, Gluten, Dairy, Egg & Soy-Free
- It's 350 grams of Vickys Gluten-Free All-Purpose Flour Mix 2.
- You need 1 tsp of baking soda/bicarb of soda.
- Prepare 1 1/2 tsp of xanthan gum.
- You need 1 tsp of salt.
- You need 250 ml of agave nectar.
- Prepare 6 tbsp of applesauce.
- You need 225 ml of olive or coconut oil.
- Prepare 1 tsp of vanilla extract.
- You need 150 grams of chocolate chips - I use Moo Free brand.
This recipe is really easy to make and doesn't require the use of an electric mixer. These cookies have lots of chopped chocolate in them, so you get chocolate in every bite! Our Gluten Free Chocolate Chip Cookies are allergy friendly and just like traditional Toll House chocolate chip cookies. You'd never know they're gluten free and dairy free!
Vickys Chewy Chocolate Chip Cookies, Gluten, Dairy, Egg & Soy-Free instructions
- Preheat the oven to gas 3 / 170C / 325°F and line baking sheets with parchment paper.
- Combine the flour, baking soda, xanthan gum and salt in a bowl.
- In a larger bowl beat together the cane juice, applesauce, oil and vanilla until smooth. Add the flour & chocolate chips and combine. The dough should be like a stiff cake mix more than a dough.
- Drop tablespoons of the mix onto the baking sheets and flatten with the back of a wet spoon (these don't spread out a lot). I do them in batches of 18.
- Bake for 15 minutes then turn the trays around and bake a further 10 minutes or until just golden brown and soft but crisp around the edges. Let them stand on the tray for 10 minutes then place them on a wire rack to cool completely. Store in air-tight container.
The secret is the balance of all natural ORGANIC ingredients freshly made to order. Soft & Chewy, Golden Brown tasty cookie with Buttery Pecans & Creamy Chocolate Chips. You'll find yourself making these yummy, easy, low-carb cookies all the time! These gluten-free chocolate chip cookies were my home run this week! In my book a gluten-free recipe is only a success if it tastes just like the glutenous version.