Gluten, Egg, Dairy, and Soy Free Chocolate Chip Cookies!!!! (Endo Diet Friendly)

On the Endo Diet, with all it restrictions, it's hard to believe that you can have delicious food again.  Especially dessert foods.  Well, think again because I just made some seriously delicious gluten, egg, dairy, and soy free Chocolate Chip Cookies!!  I could go on and on about how good they are and the texture isn't grainy like some allergy free recipes, but I'll just go ahead and type up the recipe.  Nobody wants to read babble.  We just want COOKIES!!!  I hope y'all enjoy this!  They're so good they'll make your tongue beat your brains out!

The glorious mountain of cookies!
I couldn't wait until after the picture to take a bite. My bad, y'all! LOL!

Endo Diet Chocolate Chip Cookies
(GF = Gluten Free)



Ingredients:

• 1 1/2 cups GF Oat Flour   (I just took some old fashioned oats and blended them until it was powdery like flour)
• 1 cup GF All Purpose Baking Flour  (I used Bob's Red Mill brand)
• 1/4 cup Flaxseed Mill (Next time I'm going to use Chia Seeds since my mom and husband are allergic to flaxseed)
• 1/4 cup + 2 tbsp of Arrowroot Starch
• 1 tsp Baking Soda
• 1 tsp Salt
• 3/4 cup Refined Coconut oil
• 1 cup Raw Unfiltered Certified Organic Honey (I used a little less than a cup and they were perfect)
• 2 Tbsp GF Vanilla Extract
• Gluten, egg, dairy, nut, and Soy Free Chocolate chips!

  

  These are the chocolate chips I used and they are SO GOOD!!!
  I got them at Whole Foods Market!  They also make big chocolate chunks!

Directions:

1. Preheat Oven to 325°F.
2. Grease two cookie sheets or, for easy clean up, line them with Parchment Paper and set aside
3. In a medium bowl combine and whisk together all dry ingredients together.
4. In another bowl add the coconut oil and melt in the microwave completely then add the honey and vanilla extract.  They will not mix, but the heat from the melted coconut oil helps to soften the honey for mixing.
5. Add the wet ingredients with the dray and mix really well.  If the batter seems too runny, add more all purpose backing flour 1 Tbsp at a time until you get the desired consistency.
6. After batter is mixed, add as many chocolate chips as you'd like.  I used the whole bag because CHOCOLATE!
7. Using a spoon, scoop out a big strawberry sized portion and place them on the cookie sheets 1 1/2 inches apart.
8. Bake for 7 minutes then turn the cookie sheet and bake for another 7 minutes or until the cookies are are golden brown on the edges and look firm.  (Not doughy)
9. Let the cookies stand for 15 minutes before eating.  Or if you can't wait that long, at least wait until they wont sear your mouth and HAVE AT IT!!

Makes about 27 cookies depending on the amount of dough you drop.

I hope y'all enjoy these as much I do.  SOOO yummy!!  Have a blessed day, stay safe, and God Bless!!

~Ashley Brooke