chocolate chip coconut crispy cookies

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. 

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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).

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