Gluten Free Dairy Free Egg Free Low Sugar Double Chocolate Mint Chip Cookies

Looking for a cookie that is allergy free? These Gluten Free Dairy Free Egg Free Low Sugar Double Chocolate Mint Chip Cookies are so delicious. These have a nice tender, yet crumbly texture, chocolatey and minty flavor that will leave your taste buds wanting more.

By Rose Huxford

After the holidays, we can go through withdrawals, but it doesn't mean we ignore our cravings. Enjoying a cookie is still ok to do, but you don't have to include all the high fat, loads of process sugars to satisfy your sweet tooth. My Gluten Free Dairy Free Egg Free Low Sugar Double Chocolate Mint Chip Cookies are a great alternative AND great for anyone who has food allergies.

Gluten Free Dairy Free Egg Free Low Sugar

Double Chocolate Mint Chip Cookies

Pre-heat oven: 350 degree F

Yields: 24 cookies

Prep-time: 5 minutes

Bake-time: 8-10 minutes

Total-time: ~30 minutes

By Rose Huxford

Ingredients

• 1 3/4 cups 1-to-1 gluten free all-purpose flour

• 2 tbsp unsweetened cocoa powder

• 1/2 tsp baking soda

• 1 1/2 tsp baking powder

• 1 tsp salt

• 1/4 cup water

• 4 tbsp coconut oil, melted

• 4 tbsp sunflower butter, room temp (I like the Trader Joes brand)

• 2 tbsp flaxseed meal

• 3 tbsp water

• 3/4 cup monk fruit sweetener

• 3/4 cup coconut sugar

• 1 tsp pure vanilla extract

• 1/2 cup sugar free chocolate chips (I like Lily's brand)

• 3/4 cup sugar free mint chips (I like Lily's brand) *(You can use sugar free vanilla chips instead)

• 1 cup chopped pecans (optional)

Directions

1. Pre-heat the oven to 350 degree F.

2. Line 1-2 baking sheet pans with parchment paper, set aside.

3. In a small bowl, combine the flaxseed meal and water, stir to combine, then set it aside for about 5 minutes. (*This is your egg substitute)

4. In a large microwavable bowl, melt coconut oil. Then, add in the 1/4 cup water, sunflower butter, monk fruit sweetener, coconut sugar, vanilla extract. Use a whisk to blend the ingredients. Next, add in the flaxseed meal mixture and stir to combine with the coconut oil mixture.

5. In a medium bowl, use a spatula to combine flour, cocoa, baking soda, baking powder, and salt.

6. Carefully add the dry ingredients to your wet ingredients. Use the spatula to thoroughly mix all the ingredients together. If the batter seems a bit dry, add a tbsp of water until the mixture is moistened.

7. Use a cookie scooper, or a tablespoon, and scoop the cookie dough and roll into 1-inch balls. Place on the prepared baking sheet pan, and repeat this process in two batches, or on two separate sheet pans.

8. Bake for about 8-10 minutes, or until you see cracks on top of the cookies.

9. Allow them to cool for about 2 minutes on the sheet pan before transferring them to a cooling rack.

10. STORING: Allow them to cool completely before storing them in an air tight container, or in a freezer bag. If storing on the counter, they will last up to 4 days. If storing in the freezer, they will keep for 1 month, but I doubt they will last that long.