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Gotta love today’s video as everything is homemade, even those chocolate chips made from scratch with only three ingredients and in this video you will learn how to make them. As you already know, I want to be as inclusive as possible with my recipes that is the reason why today I’m sharing how to make top 8 allergy friendly vegan chocolate chip cookies with sugar and following that tutorial you will see the sugar free option.
It turns out baking allergy friendly vegan cookies is not as simple, growing up without allergies I will just buy the store made cookie dough and bake them without thinking on measures or cleanliness of ingredients. Nowadays that feels like a dream that never happened or that was short enough to introduce me to the flavor of cookies, so I can replicate that version without gluten, eggs, dairy, soy, nuts, legume flours, corn, and rice.
I’m super proud of this recipe, because no one will believe you these cookies are completely allergen free, very clean list of ingredients, but the most important they’re pack with flavor that will leave you smiling after the first bite.
For reference on how to make these cookies, tricks to attain the perfect cookies and the list of ingredients you may swap, refer to the video tutorial. Now below you will find the written recipe with notes at the bottom on how to make the sugar free version, I really can’t wait for you to try them.
Allergy Friendly Vegan Chocolate Chip Cookies
- 1 cup sorghum flour
- 1/2 cup oat flour
- 1/2 cup chocolate chips
- 1/4 cup brown sugar*
- 1/4 cup molasses**
- 1/4 cup apple sauce
- 2 tbsp vegan butter
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp lemon juice
- 1/2 tsp xanthan gum
- Mix all dry ingredients in a bowl.
- Once mixed, add remaining wet ingredients except for chocolate chips. Mix until cookie dough is formed.
- Add chocolate chips to cookie dough and mix well.
- Preheat oven at 350°F.
- Shape small cookie dough balls and place on reusable baking liner.
- Bake cookies for 12 min for chewy texture.
- If needed flatten the top and let cookies cooled down for 15 min before serving.
If you are new to IPINKIT, my name is Ingrid and I’m a vegan with food allergies. I’m allergic to soy, gluten, nuts, eggs, dairy, shellfish, and most legumes apart from beans. Apart from that I avoid corn and rice due to food sensitivities. Therefore, within my travel vlogs and top 8 allergen free recipes I love to share that is possible to live your best life and eat all the food you want, despite the allergy diagnosis.
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