I think any home cooking foodie will tell you it is important to have an awesome go-to choc chip cookie recipe in your repertoire. Since being diagnosed with gluten and lactose intolerance, I had all but given up on the idea of eating these decadent treats with the same appetite and satisfaction again. There are times when it is great to be proven wrong and this is one of those times. These gorgeous treats are just as rich, just as moreish and dare I say even more delicious than I could have hoped or imagined. Crispy around the edges, chewy through the middle, packed with gooey chocolate chips and the freshness of lime, these cookies are the BOMB! Perfect for any belly, these biscuits are a fantastic snack to have on hand, with no gluten, dairy, nuts or eggs, but full of the intensity and flavour reserved for only the best choc chip cookies.
The richness in these cookies comes from using coconut oil and milk, as well as the intense caramel flavour that comes with using unrefined sugar. The addition of quinoa flakes add an earthy taste and oat like texture, that is perfectly balanced against the sweetness of the dairy free chocolate chips. I love a good citrus hit in a biscuit and with limes being in peak season, the inclusion of zest and juice add a freshness and zing to cut through each decadent mouthful.
I am becoming more and more aware of how fortunate I am to be able to eat and enjoy to food that I do. While being intolerant to certain foods comes with its complications and frustrations, if I do ingest either gluten or lactose, I will be fine – albeit unwell for a few days – but with no long term or serious effect to my overall health and well being. I can’t begin to imagine the fear and uncertainty that comes with being allergic to certain foods, where the consequences of eating something like gluten or nuts can be life threatening. What a terrible burden to carry in a world full of temptations! The upside is that with awareness comes consideration and determination to find ways to live with allergies, but still be fearless with food and flavours to create new ways of making old favourites, so even those who once were told they can’t, can indeed have their cake (or cookie in this case) and eat it too!
I made this cookie with taste and satisfaction in mind, with consideration for food intolerance. What I ended up with was a delicious snack that works on so many levels, including being suitable for those with allergies. Here’s how it comes together;
- 1 cup gluten free flour mix
- 1 cup quinoa flakes
- 1 teaspoon baking powder
- ½ teaspoon xanthan gum - (omit if already in flour mix)
- ½ teaspoon ground cinnamon
- Pinch sea salt
- 1 cup unrefined sugar - (I use Rapadura)
- ½ cup coconut oil, softened
- 1 teaspoon vanilla extract
- 2 tablespoons coconut milk, full fat
- zest of half a lime
- 1 tablespoon lime juice
- ¾ cup dairy free chocolate chips
- Preheat oven to 180 degree Celcius.
- Line two large baking trays with baking paper.
- In a large mixing bowl, whisk the flour, quinoa flakes, baking powder, xanthan gum, cinnamon & salt.
- Using a mixer, cream the coconut oil & sugar until well combined & lighter in colour.
- Add vanilla, coconut milk, lime zest & juice & mix on low speed until just combined.
- Add the flour mix to mixer & combine wet & dry ingredients on low speed until combined.
- Add the chocolate chips & just combine.
- Scoop out tablespoon sized bits of batter, roll it into a ball, then place onto baking tray.
- Flatten each cookie with your hand or a floured fork.
- Bake for 15 minutes, or just a touch longer if you prefer your cookies crunchier.
- Allow to cool on tray for about 5 minutes, then transfer to cooling rack.
- Eat liberally!
It is Food Allergy Week from May 17 – 23. 1 in 10 babies will develop a food allergy, so paint a fingernail to ‘Be aware and show you care’. Why not bake some of these cookies too – they are fabulous for school lunch boxes and shared with friends over coffee.
Find out more about Food Allergy Awareness via Allergy and Anaphylaxis Australia.
I hope you like these as much as we do!
Cook! Eat! Enjoy!