Chocolate Chip Cookie Recipe (Gluten-free, Grain-free, Vegan, Paleo)
Angela Marinelli, M.S., M.Ed.
1st Step Ingredients:
Earth Balance non-dairy butter substitute
coconut palm sugar
maple syrup or raw honey
blanched almond flour packed down
I use Honeyville no blends
AP gluten free flour blend OR cassava flour for grain-free version*
1/2 - 2/3
*You can also substitute 1/4 cup coconut flour plus 1/4 cup tapioca flour for the cassava flour.
For a paleo version of this cookie
replace the Earth Balance with another 1/4 cup of non-hydrogenated shortening.
Ahead of Time
Preheat oven to 375 degrees.
Line baking sheets with Silpats or parchment paper.
Cream non-dairy butter substitute and non-hydrogenated shortening with a mixer on medium low to medium speed until fluffy. (30-60 seconds)
Add palm sugar, liquid sweetener, and vanilla. Beat on medium low to medium speed until fluffy and all ingredients are well incorporated. (30-60 seconds)
Fold in dry ingredients until just incorporated (or beat in on lowest speed).
Fold in chocolate morsels.
Drop batter in tablespoon size balls on lined cookie sheet, about 2 inches apart (about 12 cookies per tray). You can use a tablespoon scoop to get a consistent size.
Lightly press cookie down.
Bake at 375 for 10-12 minutes or until golden brown and desired doneness.
Keep in an airtight container for up to a week.
Freeze in saran wrap and airtight freezer bags or containers for up to one month.
Copywright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2013, updated 2016