We have played around with so many different recipes to find a Gluten, Dairy, and Egg Free Chocolate Chip Cookie recipe that would taste good. Today we finally found the right combo, these almost all got eaten in one day.
1/2 cup coconut oil
1/2 cup palm shortening
2 1/2 tsp vanilla flavoring
1 tsp stevia powdered
1/2 tsp xanthum gum
1 TBSP honey
1/4 cup hemp milk
1/2 tsp Celtic Sea Salt
2 1/4 Gluten free flour blend
10 oz bag of Enjoy Life semi sweet chocolate chips
Preheat the oven to 350°F.
Mix together coconut oil and palm shortening may want to heat just for a second to make manageable but don’t melt it you want it like a margarine consistency. Add vanilla, stevia, honey, salt, and milk.
Add flour a little at a time.
Stir in chocolate chips, may not want the whole bag, I used a little under.
Drop by teaspoons on greased cookie sheets. Bake at 350°F degrees for 8-10 minutes. Remove from baking sheet and cool on racks.
