Description
Indulge in the creamy, sweet bliss of homemade cookie dough without any common allergens. This recipe delivers perfect texture and flavor for everyone to enjoy safely.
Ingredients
- 1 cup gluten-free flour blend (e.g., 1/2 cup oat flour + 1/2 cup almond flour, or a commercial blend)
- 1/2 cup softened vegan butter (or refined coconut oil)
- 1/4 cup pure maple syrup (or agave nectar)
- 1/4 cup coconut sugar (optional, for extra depth)
- 1 teaspoon pure vanilla extract
- 2 tablespoons unsweetened applesauce (or 1/4 mashed ripe banana)
- 1/4 teaspoon salt
- 1/2 cup allergen-friendly chocolate chips
Instructions
- In a large bowl, whisk together the gluten-free flour blend, salt, and coconut sugar (if using).
- In a separate medium bowl, cream together the softened vegan butter (or coconut oil) and maple syrup (or agave) until light and fluffy. Stir in the vanilla extract and applesauce (or mashed banana).
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined and no dry streaks remain. Do not overmix.
- Gently fold in the allergen-friendly chocolate chips until evenly distributed.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes before serving. Enjoy your delicious allergen friendly cookie dough!
- Prep Time: 15 mins
- Cook Time: 0 mins (for raw enjoyment)