Baking with gluten-free and dairy-free ingredients can be tricky, especially if you’re trying to keep things as healthy as possible. There’s a whole new approach needed when substituting wheat and butter. I’ve tried several recipes and combinations of ingredients and continued to have less than desirable results until now. Though we prefer vegan recipes, every trial and error has pointed back to the importance of the egg. I shall continue working on egg substitutes, but until then, this is a solid, tested and tried (a few times) recipe for your allergy-sensitive friends and loved ones.
1/4 cup Refined Coconut Oil (soft, warm, not solid)
1/4 cup EVOO
1/4 cup Sugar
1/2 cup Brown Sugar
1 tsp Vanilla Extract
1 medium or large Egg
1 and 1/4 cup Bob’s Red Mill Gluten Free 1 to 1 Flour
1/2 tsp Baking Powder (aluminum free)
1/2 tsp Baking Soda
1/4 tsp Salt
1/4 cup Gluten-Free Quick Oats (optional)
1/2 cup Dairy-Free, Gluten-Free, Soy-Free Chocolate Chips (Enjoy Life is a great brand.)
*Note: If you just under 1/4 coconut oil and just over 1/4 cup EVOO, they dough will spread better during baking. I prefer to use a 1/2 cup measuring cup and fill just under half of with coconut oil and pour the EVOO on top to fill the measuring cup.
In a large mixing bowl, combine coconut oil, EVOO, sugar, brown sugar, vanilla, and egg. Mix well and be sure no chunks of coconut oil or sugar are present. Add in flour, baking powder, baking soda, and salt and mix well. Add oats and chocolate chips and mix well.
Place a spoonful of dough on a parchment paper lined cookie sheet leaving 1 inch diameter for dough to spread. Bake at 375F for 11 minutes. Allow to cool before serving.