Gluten-Free Recipe: Chocolate Chip & Blueberry Cookies
As a diagnosed celiac, I've been eating gluten free for years. The gluten-free world has come leaps and bounds, with general awareness on the rise and more and more companies offering new gluten-free options. The problem, though, is that these options are often no better than the gluten-filled versions, as they’re made with dairy, refined grains, and refined sugars.
With that in mind, and knowing that no gluten-free person wants to feel deprived, I want to share a gluten-free, dairy-free, nut-free, egg-free cookie recipe that is absolutely to die for! The cookies are incredibly moist, and will not cause the usual stomach upset and ill effects of regular cookies.
Chocolate Chip & Blueberry Cookies
Makes 12-14 cookies
- 1 cup brown rice flour
- ½ cup gluten free oats (I used food processor to pulse into smaller pieces; may substitute quinoa flour instead of oats)
- ½ tsp baking soda
- pinch of sea salt
- ½ cup dairy-free chocolate chips
- ½ cup blueberries thawed, not frozen
- ¾ cup applesauce
- ¼ cup maple syrup
- 2 tsp pure vanilla extract
- 1/3 cup coconut oil, measured in solid form
- Preheat oven to 300F.
- Melt coconut oil over low heat and set aside.
- Mix first 4 dry ingredients in a bowl.
- Mix first 3 wet ingredients in a separate bowl.
- Mix the dry and wet ingredients together.
- Gently mix in chocolate chips and blueberries.
- Lightly stir in coconut oil to batter until it’s fully mixed in.
- Form cookies into a packed ball (about 2 TBSP/cookie).
- This part is important as if you don’t form into a ball they can be crumbly.
- Place cookies on parchment paper lined baking sheet.
- Bake for 20 minutes, or until you can stick a toothpick in, and no batter comes out on the toothpick.
- Let cool before removing from baking sheet.
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