Uncle Allan is my brother, and he’s been a foodie since we were young. In this post, I shared how much care and attention he has brought to his food preparation and presentation since we were kids.
These vegan, gluten-free, and dairy-free cookies are his latest creation. Made with nourishing ingredients, and free of most common allergens, they remain perfectly soft, chewy and gooey like the classic chocolate chip cookie.
They’re delicious straight from the oven and stay perfectly tender for days. If you’re familiar with allergy-friendly baking, you know how rare it is to find cookies that aren’t dry and crumbly!
Our 14-year old has become quite the baker this year, and this recipe is one of her favorites. As much as I want to encourage her creativity in the kitchen, its dangerous having so many yummy creations like these around the house :)
Uncle Allan’s Chocolate Chip Cookies
by Debbie Steinbock
Ingredients:
wet ingredients
¼ cup coconut oil, softened
¼ cup avocado or grapeseed oil
1 Tbsp. plant milk (almond, oat, macadamia)
⅓ cup light brown sugar
⅓ cup maple syrup
1 Tbsp raw honey
¼ ripe banana
⅛ of a ripe avocado
2 tsp. vanilla extract
dry Ingredients
1 cup almond flour
½ cup Bobs Red Mill 1 to 1 flour
⅓ cup tapioca flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. sea salt
¾ cup mega chunk chocolate chips
Method:
- Preheat oven to 350° and line a cookie sheet with parchment paper or a silicone baking mat.
- Combine all the wet ingredients together in a high-speed blender.
- Combine all the dry ingredients together in a large mixing bowl.
- Add wet ingredients into dry ingredients and combine until smooth. The batter will be very thick.
- Using an ice cream scooper (filled to approximately ½ full) make 8-10 cookies, leaving enough space between each to allow the cookies to spread.
- Bake on the middle rack for 14-16 minutes or until golden. You may choose to brown on the upper rack for an additional 1-2 minutes.
- Store in an airtight glass container on the counter for 3 days—if they last that long!
