I am always craving chocolate chip cookies. always.
the best kind of chocolate chip cookies are made with eggs. obviously. can't beat them. but lately i have been trying to keep our kitchen egg free (ask the boy why....). i am also on a never ending quest for gluten and dairy free chocolate chip cookie recipes. i think my hunt is over.
also, they make the best ice cream sandwiches when they are hot off the press.
gluten-free, lactose-free, egg-free crispy chocolate chip + coconut cookies
inspired by my recession kitchen
- 1/3 cup Earth Balance (i like the coconut kind)
- scant 1/4 cup coconut sugar
- scant 1/4 cup cane sugar
- 1/2 tbsp molasses
- 1 teaspoon vanilla extract (i use powder)
- 1 tablespoon of water
- 5/6ths of a cup gluten free flour (i use the namaste all purpose blend)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3 squares chopped lindt madagascar chocolate
- 3 heaping tbsp of coconut flakes
- 1/4 cup gluten free crispy rice (i like natures path)
Heat the oven to 350˚.
Beat coconut earth balance, sugars, molasses and vanilla in a bowl until light and fluffy.
Add water, beat again until well combined.
Mix the flour, bp + salt together, add to wet and stir with a spatula.
Add chopped chocolate, coconut + crispy rice.
Bake in the oven on a fancy gold williams and sonoma cookie sheet (or a regular one - does it really make a difference?) for 12 minutes.
Remove from oven and cool on baking sheet for 2 minutes. Place on rack, cool for 10 more minutes and enjoy.
I like mine with ice cream in the middle. i used a homemade peanut butter & chocolate coconut milk ice cream based off of a recipe for this book. Feel free to make your own, buy this kind, or use the dairy and sugar filled variety from the grocery story (hey - i don't judge when it comes to ice cream sandwiches).