My youngest son has egg and tree nut allergies. So we are always on the lookout for allergy friendly cookies. Wholefoods bakes some fresh every day. Because of their popularity, they are usually gone by the time I get there. So we thought it was time to create an allergy friendly chocolate chip cookie recipe. These are so good, you don’t even need to use the word Vegan to describe them. They just happen to be vegan and free of tree nuts.
And i’ve said this before, but place your cookie sheet directly on top of your Baking Steel when baking. The Steel is going to blast heat directly into whatever is sitting on top. In this case, it’s cookies…Enjoy them.
230 grams AP Flour
20 gram shredded coconut
1 tsp baking powder
1 tsp baking soda
1 tsp fine sea salt
100 grams palm sugar
100 grams light brown sugar
170 g dark chocolate chunks
1/2 cup avocado oil
1/4 cup water
1 tsp chia seeds and 3 tbsp of water, mixed and chilled for 15 minutes. (chia mixture is replacing the eggs)
Mix oil, water and sugars with a whisk for 1 minute until fully combined. Add chia mixture and mix together.
Mix all dry ingredients including chocolate chips.
Combine both mixing with wooden spoon until no visible dry flour.
Refrigerate for 24-48 hours. (this is brutally tough)
Ball-up dough into golfball size portions, place on a sheet tray even spaced and freeze for 15 - 20 minutes.
Preheat your oven at 350 F with your Baking Steel on top rack. About 30 minutes.
Remove sheet tray from freezer. Top each cookie with sea salt (recommended), and place tray directly on top of Baking Steel. Bake for 8 minutes. Open oven and carefully lift cookie sheet and drop directly on Baking Steel. We are doing our best to flatten cookies.
After 2 more minutes, repeat. Bake for 3-5 minutes and remove. Allow to cool for 10 minutes. Then eat.