Double Chocolate Chip Cookies

19 Jul

Here’s my first try at baking completely Gluten-free, Lactose-Free, and Sugar-free. The cookie didn’t come out quite as I would have liked…but it was still edible and my tasters were fans. Next time, I’m going to swap out the eggs. It was too light and fluffy for a cookie texture…but a good texture for a cake or cupcake.


1 cup coconut oil (melted)
2 eggs
1 banana, mashed

1 cup oat flour (buy the gluten-free kind from a natural food store OR make your own…just blend 1 cup of gluten-free rolled oats in a blend and voila)
1/2 cup cocoa powder
1/4 cup freshly ground flaxseeds (grind them in the blender)

1/2 cup crushed walnuts
1/4 cup raw cacao nibs

Set oven at 325 degrees. Cover two baking sheets with wax paper.

Sift together flour, cocoa, and flax. Whisk until well combined. Beat eggs until frothy. Slowly add coconut oil while beating. Blend in mashed banana.

Slowly mix dry ingredients into wet until just combined. Fold in nuts and nibs.Dough will be runny.

Scoop out a ping-pong ball size mound of dough (I used another spoon to scrap off dough) and place on baking sheet. Makes about 24 cookies. You can press down the dough using the back-end of the spoon for a flatter cookie or you can leave the mounds as is. Bake in oven for 10 minutes. Tops of cookies should spring back when done; sides will be a bit tougher. Pull out of oven, let cool for 5 minutes on baking sheet before cooling completely on a wire rack.

These taste great right from the oven. It’s a good breakfast cookie: oats, flax, banana, and eggs….add a bit of chocolate and its a great start to the day!

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