Elimination diets are not meant for bakers. Or are they?
Instead of being bummed that I can’t bake with All Purpose flour, creamy sumptuous butter, or light and fluffy peaks that eggs, or replace these things with almond flour, cashew milks or anything in those categories…
I’ve accepted the challenge.
Since my first efforts at baking were poorly met with not-so-upstanding egg substitutes, I decided to rely on a community that has already perfected this art before I arrived: The Vegan community. The next step was to make all of my flour & oil/butter adjustments… My second batch of these came out much better. So yes – these are vegan too!
Recipe Round 1 – Floury, coconutty, bomb-like cookies 
Recipe Round 2 – Flatter, soft & crispy cookies!
For those who do not like coconut – I had a tried and true coconut hater (my Dad) try these and say that he couldn’t taste it at all – and went back for seconds.
Handy dandy ingredients! 
The dough, ready to be baked 
The finished product!
Adapted from Cookie and Kate’s vegan chocolate chip cookies
Allergen Free Chocolate Chip Cookies
By Published: November 11, 2020
- Yield: 36 Cookies
- Prep: 30 mins
- Cook: 15 mins
- Ready In: 45 mins
Elimination diets are not meant for bakers. Or are they? Instead of being bummed that I can't bake with All Purpose flour, creamy …
Ingredients
- 1 Cup Tapioca Flour I used Bob's Red Mill
- 1 Cup Coconut Flour I used King Arthur Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt I used Morton's!
- 1 1/4 cup Chocolate Chips I used Enjoy Life
- 1/2 cup light brown sugar
- 1/2 cup granulated (or golden) sugar
- 1/2 + 1 cup + tbsp melted soy free/dairy free butter I used Miyoko's Creamery Oat butter
- 1 tsp vanilla extract
- 1/4 + 1 cup + tbsp water
Instructions
- In a medium bowl, whisk the flours, baking soda, baking powder and salt together. Add in the chocolate chips to coat in flour (this helps them stick in the dough)
- In a large bowl, combine the sugars, melted butter, vanilla and water until there's no separation. This will be quite liquidy/brown, but you should not see a clear layer of water/oil above the sugar once it's fully mixed.
- Add the flour mixture into the sugar mixture in three additions, mixing until you can no longer see the flour. Pop the dough in the fridge for up to 24 hours, or the freezer for an hour to harden up.
- After your dough has chilled, preheat your oven to 350° F and place parchment paper on a baking sheet. Spoon out ~1 1/2 tbsp balls of cookie dough and bake for 15-17 minutes each.
- Let cool for ~5 minutes or so and eat! Makes 36 cookies.
