Best Dairy, Egg, and Nut-Free Chocolate Chip Cookies

By foodiva

If you are looking for a dairy, egg, and nut-free chocolate chip cookie recipe, well then look no further.

Ingredients

• 3/4 cup coconut oil (where to buy coconut oil) – Note: results are better if the coconut oil is softened or melted!
• 1/2 cup sucanat (or brown sugar) (where to buy sucanat)
• 1/2 cup evaporated cane juice crystals (or white sugar, or whatever granulated sweetener you prefer)
• 1/4 cup applesauce
• 1 tablespoon maple syrup (where to buy maple syrup)
• 1 teaspoon vanilla (where to buy vanilla) – learn how to make your own vanilla extract
• 2 cups unbleached white flour
• 2 teaspoons arrowroot (can use cornstarch)
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon sea salt (where to buy sea salt)
• 1 cup semi-sweet dairy-free chocolate chips (where to buy)

Preparation

Step 1

Instructions

Preheat oven to 350 degrees. In a large mixing bowl, stir together coconut oil, sucanat/brown sugar, your sugar, applesauce, maple syrup, and vanilla.

Slowly stir in flour, arrowroot, salt, and chocolate chips until well-mixed. A wooden spoon or this can do the job well.

Scoop up a heaping tablespoon dough and roll into 1-inch balls by hand. Place 2 inches apart on baking sheet lined with parchment paper.

Bake for 10-12 minutes, until edges turn barely brown. They will not seem done, but that is okay. Make sure not to overbake.

Place baking sheet on wire rack for 5-10 minutes. Then transfer to countertop. Leave on baking sheet until cooled.