Description
These gluten and lactose free chocolate chip cookies are soft, golden, and filled with dairy free chocolate chips. A classic made allergy-friendly with clean, comforting ingredients.
Ingredients
1½ cups almond flour
½ cup gluten free oat flour
½ tsp baking soda
¼ tsp salt
⅓ cup coconut oil (soft, not melted)
½ cup coconut sugar
1 tbsp maple syrup
1 tsp vanilla extract
¼ cup almond milk (or oat milk)
½ cup dairy free chocolate chips
Instructions
1. Preheat oven to 350°F. Line a baking sheet with parchment.
2. In a medium bowl, whisk almond flour, oat flour, baking soda, and salt.
3. In another bowl, cream coconut oil and coconut sugar until smooth.
4. Add maple syrup, vanilla, and almond milk to wet mix and combine.
5. Stir dry ingredients into wet until a dough forms.
6. Fold in dairy free chocolate chips.
7. Scoop dough into balls and place on baking sheet.
8. Bake 10–12 minutes until edges are golden.
9. Let cool on pan for 5 minutes, then transfer to wire rack.
Notes
Store in an airtight container for up to 3 days.
Freeze unbaked dough balls for future baking.
Swap almond milk with oat or soy if preferred.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg