Allergen-Friendly Remix: Chocolate Chip Cookies
Recipe type: Dessert
Serves: 16
  • ¼ cup brown rice flour
  • ¼ cup sorghum flour
  • ½ cup tapioca starch or arrowroot flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup coconut sugar
  • ¼ cup coconut oil
  • ⅓ cup pure maple syrup
  • 1 tsp vanilla powder
  • ½ cup dairy-free chocolate chips
  1. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper or silpats.
  2. In a medium bowl, stir together all dry ingredients. Stir in coconut oil, maple syrup and vanilla, and mix well.
  3. Fold in the dairy-free chocolate chips and let the dough rest for 10 minutes.
  4. Using a tablespoon measure, drop the dough onto the baking sheets. These cookies spread quite a bit, so space them at least a few inches apart.
  5. Bake for 10 minutes.
  6. Let the cookies cool for a few minutes, then place them on a cooling rack. The cookies will be delicate until they cool completely.
  7. Store in an airtight container. Makes 16-18 cookies.
Recipe by Food Bloggers of Canada at