Allergen Free Chocolate Chip Cookies

Yield: 14-16 large cookies


  • For the Gluten free flour mix:                    
    • 4 cups rice flour
    • 1 1/3 cup potato starch
    • 2/3 cup tapioca flour
    • 4 tsp xanthan Gum
  • For the Cookies:                   
    • ¾ cup of coconut oil
    • 1 cup of cane sugar
    • ½ cup of applesauce
    • 2 tsp of vanilla extract
    • 2 ½ cups of gluten free flour mix
    • 1 tsp of baking soda
    • 1 tsp of baking powder
    • 1 tsp of salt
    • 1 cup of vegan chocolate chips


  1. Preheat your oven to 375°F. Turn on your convection fan if you have one.
  2. For the gluten free flour whisk together the flours and powders evenly distributing the finer powders amongst the coarser ones. Use as needed and reserve the rest for other baking.
  3. Bring the coconut oil to room temperature then mix with the sugar. Whisk in the applesauce and vanilla and set aside. In a separate bowl whisk together the flour mix, baking soda, baking powder and salt. Mix the wet and dry together. Gently fold in the chocolate chips. Drop by large spoonfuls on to a baking tray and press to flatten slightly. Bake until lightly brown and the whole house smells like cookies, 12-14 minutes. Let the cookies rest on the baking tray to cool just a bit before removing, about 2 minutes.
  4. Cool completely and if you like layer with your favourite ice cream to make fun sandwiches.