Here are gluten-free, sugar-free, chocolate-free, dairy-free chocolate chip cookies, made for a friend who can’t consume gluten, sugar, or chocolate, and I am vegan so my recipe of course couldn’t include animal products. How could I let her live without yummy baked treats?! I had to do something.
A note about the ingredients I used: I know that Xylitol sounds like a chemical, but is not – it’s produced traditionally from birch trees but more often found now made from corn – it’s easier to digest than regular sugars so many people who are diabetic or have trouble processing sweeteners can eat it. It is what is used Tom’s of Maine toothpaste as a sweetener, and my yoga teacher raves about it. If you’re eating it in cookies, it’s a fine amount to consume. In terms of gluten-free flours, typically I like to use my own mix of rice flour, almond meal, and coconut flour (and i want to start experimenting with tapioca and quinoa flours too), but this time I had a store-bought mix on hand and so I used that for this recipe. You could make a mix of your own if you want; Usually I use mostly rice flour with a bit of almond and coconut flours added to help with texture and flavor.
1 cup Earth Balance
1 1/4 cups Xylitol
1 Tblsp. molasses
2 tsp. vanilla extract
2 1/2 cups gluten-free flour mix (this time I used a mix from Sylvan Border Farm, called “Gluten-Free General Purpose Flour”)
2 tsp. xantham gum
1 tsp. baking soda
1 tsp. salt
1 1/2 cups carob chips
Preheat your oven to 350 degrees. Cream together the Earth Balance and Xylitol till fluffy. Add the molasses and vanilla and mix. Next, add the flours, xantham gum, baking soda, salt, and mix well. Fold in the carob chips. Drop by teaspoonfuls spaced about 2 inches apart onto ungreased cookie sheets. Bake for 8-10 minutes, until slightly browned but still soft to the touch. They fell apart when I initially tried to take them off the pan, but hardened set together after I left them to cool on the baking sheets for 5 minutes. After 5 minutes, transfer to a cooling rack.