A easy, versatile cookie recipe that offers something for everyone, whether you have dietary restrictions or not. With each passing year and my growing need to create health giving recipes without sacrificing taste, I culled my recipe making know-how and created this “drive thru version” of the traditional cookie. Egg allergy? No problem! Gluten allergy? No problem! Sugar restrictions? No problem. Avoiding chocolate? No problem. Truly a 'slam dunk' in this home!
(Note: still testing the dairy free version and will update post once trials are complete!)
The Versatile Chocolate Chip Cookie
Prep: 10 minutes
Bake: 9-10 minutes
Preheat: 375F
Serving: 12-15 cookies
Non-Gluten Free Ingredients:
1/2 cup of softened organic butter
1/2 cup of coconut sugar*
2 tbsp of maple syrup
1 egg or soaked ground chia seed (see egg free version)
1 tsp of vanilla extract
1 1/2 cup of unbleached flour
1/4 tsp of sea salt
1/2 tsp of baking powder
1/2 cup of chocolate chips**
1/2 cup of rolled oats*
(*amounts change in GF/Egg Free version, **see substitutions below)
Ingredients Gluten Free/Egg Free Version:
1/2 cup of softened organic butter
1/4 cup of coconut sugar
2 tbsp of maple syrup
soaked chia (1 tbsp of ground chia seed in 1/4 cup warm water. Let sit for 3-5 minutes and stir into the butter sugar mixture at the end.)
1 tsp of vanilla extract
1/4 cup of tapioca flour
1/4 cup of coconut
1/2 cup of brown rice flour
1/2 cup of almond flour or sorghum flour (if going for nut free)
1/4 tsp sea salt
1/2 tsp baking powder
1/4 cup of rolled oats
1/2 cup of chocolate chips** (dairy, gluten free)
Preparation:
In a medium size bowl, cream the butter, sugar, egg (if using), vanilla extract and maple syrup using a hand blender on high. Cream until the sugar dissolves and the butter mixture looks fluffy and creamy.
If using soaked ground chia seed, add at the end by stirring into the mixture, do not use blender.
In a separate bowl mix all the dry ingredients together.
Mix the dry ingredients into the butter mixture using a spatula making sure it is well blended.
To make the cookies, take tablespoon scoops and place on a baking sheet lined with parchment paper. Place in oven. Check for light golden browning on the underside of cookie between 9-10 minutes (depending on the type of oven you have).
Substitutions/Storage:
Slim down the chocolate chips to 1/4 cup and substitute with 1/4 cup raisins or 1/4 cup dried unsweetened shredded coconut to the dry ingredients.
To eliminate the chocolate chips, add 1/2 cup raisins.
If using the non-gluten free version, use organic unbleached flour and if using a wheat product use "Einkorn wheat" which is the oldest known natural wheat found to be cultivated without GMOs.
Store on counter for 2-3 days or freeze in airtight container for 2 weeks.