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Lucia's Chocolate Chip Cookies {GF, DF, EF & SF}

Lucia's Chocolate Chip Cookies {GF, DF, EF & SF}

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This is a favorite at our house! We are a gluten free household, and my oldest daughter, Lucia has ulcerative colitis along with a few food allergies. I'm always on a mission to find recipes that she can eat that are delicious!

Lucia's Chocolate Chip Cookies

1 cup all-purpose gluten free flour blend

1 teaspoon baking powder

½ tsp baking soda

¼ cup organic cane sugar

¼ tsp sea salt

⅓ cup pure maple syrup or agave syrup

¼ tsp raw honey

1 ½ tsp vanilla

¼ cup melted coconut oil

⅓ cup chocolate chips (Enjoy Life  or Guittard)

  1. Preheat oven to 350 degrees F

  2. In a bowl stir together, gluten-free flour, baking powder and baking soda. Add the sugar and salt and stir until well combined.

  3. In a separate bowl, combine the maple syrup with the honey and vanilla then stir in the oil until well combined.

  4. Add the wet mixture to the dry, along with the chocolate chips, and stir until well combined (do not over-mix).

  5. Place large spoonful of the dough on the greased baking sheet and form each cookie into a flat round shape. Grease the baking sheet with more melted coconut oil.

  6. Bake for 11 minutes, until golden brown (if you bake much longer they will dry out).

  7. Let cool on the sheet for no more than 1 minute (to prevent drying out) then transfer for a cooling rack.

    (I often double the recipe, because otherwise it only makes about 8-9 cookies.)

**Note: If you are mixing together the dough and it appears floury and thick, mix in a few more teaspoons of melted coconut oil and maple syrup  to incorporate the excess flour into the dough. Sometimes humidity, type of flour used and other factors affect the density of the dough, so more liquid may be necessary.

So you're doing the Autoimmune Paleo (AIP) for your kid?

So you're doing the Autoimmune Paleo (AIP) for your kid?

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