Our classic chocolate chip cookie recipe is allergy-friendly and - dare we say it - even better than the original!
Gluten Free + Allergy Friendly Chocolate Chip Cookies
1 cup coconut oil or allergy-friendly butter replacer, soft but not melted
1 cup light brown sugar
1 cup granulated/white sugar
1 teaspoon kosher salt or 1/2 teaspoon iodized salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 1/2 teaspoons vanilla extract
1 egg or egg replacer, or 1/4 cup applesauce, cold
2 cups allergy-friendly chocolate chips or chopped dark chocolate
Preheat oven to 350 degrees F.
In the bowl of a stand mixer, or a mixing bowl using an electric mixer, combine the butter/butter replacer, brown sugar, granulated sugar, salt, baking soda, baking powder, and vanilla extract. Mix on low for 30 seconds. Turn the speed up to medium and mix for 4 - 5 minutes, until the mixture is light and fluffy. Add the egg or applesauce and mix to combine. Cut the speed to low, add the flour and chocolate, and mix just until combined.
Using a 1 1/2 oz scoop, scoop the dough onto a half sheet tray prepared with parchment paper, about an inch apart.
Bake for eight minutes, turn the tray, then bake for six more, until cookies are hot in the middle - add three minutes for crunchier, golden brown cookies.
Remove from oven and allow to rest on the sheet tray for 5 - 10 minutes - even though they're out of the oven, the cookies are still baking until they're cool, so don't shortcut!
Once cool, remove from the sheet tray and eat immediately, or keep in an airtight container for 2 - 3 days.
This will make about 30 1.5"/2 tablespoon cookies or about 60 1 tablespoon cookies.