I’ve been experimenting with creating a lot of egg free recipes lately. I like being able to have the flexibility to bake egg free. Gluten free can be a challenge, but I think egg free is an even greater challenge and it’s fun to see what can happen in my kitchen without using eggs.
Today’s chocolate chip cookies are a little edgy. They are soft, chewy, and prone to be overeaten.
I’ve been using honey a lot in my baking lately and one truly nice thing about honey is that makes cookies soft and delicious.
Honey is a humectant. It help to keep baked goods moist naturally. I like that.
I adapted this recipe from a basic chocolate chip cookie recipe in the old Betty Crocker standby. The thing I love about converting “regular” recipes is that you have to be creative. Try what works. Use what’s in your pantry. See what happens.
I think you’ll like how these cookies turned out. They are not super crunchy on the outside like my favorite chocolate chip cookies , but these are perfect for those of you who want a chewy, soft throughout cookie!
The combination of using a “flax egg” (1 tbsp. ground flax seeds mixed with 3 tbsp. HOT water & set aside to gel) + the addition of honey in these cookies creates the chewy texture and soft mouth feel.
Feel free to substitute raw honey, agave nectar, or even molasses in place of the honey used in this recipe. I think molasses would add a raw kiss of spunk to your cookies!
In the bowl of your stand mixer or in a large mixing bowl add
1/3 cup coconut oil
½ cup + 2 tablespoons granulated sugar
2 tablespoons honey
1 teaspoons vanilla
Thoroughly mix the above ingredients until they are “creamed” together using the paddle of your stand mixer or by hand, using a fork.
In a small bowl mix together your "flax egg" (or use 1 large egg)
1 tablespoon ground flax seeds
3 tablespoons HOT water (I generally use boiling water, I think it helps the flax to “gel” better)
Let this mixture set aside for 5 minutes to “gel.” Once “gelled” mix into your wet ingredients.
In a medium sized bowl whisk together the following dry ingredients
1/3 cup sorghum flour
1/3 cup brown rice flour
1/3 cup arrowroot starch
¼ cup potato starch
½ teaspoon baking soda
½ teaspoon xanthan gum
¼ teaspoon salt
Slowly add the whisked dry ingredients into your wet ingredients.
Lastly fold in
1 cup allergen free chocolate chips
*Optional: 1/4 cup gluten free rolled oats
Drop cookie batter by teaspoons onto a cookie sheet that has been lined with parchment paper or a silpat mat. Bake for 8-10 minutes until cookies have spread into a 2-3” diameter and are golden brown on the edges. Remove cookies from oven and allow to cool on pan for 2-3 minutes. Move cookies to wire cooling rack until completely cool. Store in an airtight container. Makes 24 (2-3”) cookies.