In light of some new health challenges I’m facing I am starting to cook in a new way. I am currently dairy-free, soy-free, sugar-free, gluten-free, and caffeine-free … so basically for someone who loves treats and loves to cook it feels pretty miserable!
I decided to start tackling the allergy problem head-on since now I actually have to do it for myself. We’ve touched on food storage and allergies in the past but have not been a very good resource for recipes in general since we didn’t need to do it for our own families.
Well today I introduce to you my mom’s famous chocolate chip cookie recipe … modified to be gluten, sugar, and dairy free. I hope you enjoy it as much as I did! This is a completely shelf stable recipe if you substitute the eggs for powdered eggs (or have chickens to provide eggs in an emergency)
Cherry Chocolate Chip Cookie Recipe
1 c. coconut oil, use cooking oil or melted
1 1/2 c. monk fruit sweetener
2 tsp. pure vanilla extract
1/2 tsp. salt
2 eggs, can use powdered egg equivalent
2 1/2 c. Thrive Gluten-Free Flour
1 tsp. baking soda
1 c. raw cacao nibs
1 c. Thrive Sweet Cherries, rehydrated (on sale this weekend)
Preheat oven to 375. Put cherries in a small bowl of water to rehydrate. Mix oil and sweetener together. Add in eggs, salt, vanilla, and soda. Slowly mix in flour. Drain the cherries. Stir drained cherries and cacao nibs into the batter. Make balls of dough and flatten them into the cookie sheet, they won’t spread out as they cook like normal cookies. Bake for 9-10 minutes or until firm.
Thrive Gluten-Free Flour
If you are gluten-free you definitely want to grab a can of this gluten-free flour. In fact I just bought a case of it in my monthly delivery. This wasn’t gritty at all and I just subbed it cup for cup for the all-purpose flour in my mom’s family favorite cookie recipe.
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-Jodi Weiss Schroeder