These chocolate chip cookies check every box — gluten-free, dairy-free, and egg-free — without sacrificing flavor or texture. A flax egg binds everything together, avocado oil keeps them tender, and GoodShoog™ sweetens them perfectly. Chunky dairy-free chocolate chips make every bite count.
Ingredients
- 1 tbsp ground flaxseed
- 3 tbsp warm water
- ⅓ cup avocado oil
- ¾ cup GoodShoog™ (may use regular sugar)
- 1 tsp vanilla extract
- 1½ cups 1-to-1 gluten-free baking flour with xanthan gum (may use unbleached all-purpose flour)
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup dairy-free chocolate chips
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper.
- Combine the ground flaxseed and warm water. Stir and let stand for 5–10 minutes, until thickened.
- In a large bowl, whisk the avocado oil and GoodShoog™ until well combined. Add the flax mixture and vanilla and mix well.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually stir the dry ingredients into the wet ingredients until a soft cookie dough forms.
- Fold in the dairy-free chocolate chips.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between cookies. Gently flatten each cookie slightly.
- Bake for 9–12 minutes, or until the edges are lightly golden and the centers look just set.
- Cool on the baking sheet for about 5 minutes, then transfer to a cooling rack.