Allergy Friendly Choc Chip Cookies
Prep time
Cook time
Total time
A sweet, crunchy & chewy treat everyone will love! Free from gluten, dairy, nuts & egg.
Recipe type: Snacks
Cuisine: Allergy Friendly
Serves: Approx. 24
  • 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
  1. Preheat oven to 180 degree Celcius.
  2. Line two large baking trays with baking paper.
  1. In a large mixing bowl, whisk the flour, quinoa flakes, baking powder, xanthan gum, cinnamon & salt.
  1. Using a mixer, cream the coconut oil & sugar until well combined & lighter in colour.
  2. Add vanilla, coconut milk, lime zest & juice & mix on low speed until just combined.
  3. Add the flour mix to mixer & combine wet & dry ingredients on low speed until combined.
  4. Add the chocolate chips & just combine.
  1. Scoop out tablespoon sized bits of batter, roll it into a ball, then place onto baking tray.
  2. Flatten each cookie with your hand or a floured fork.
  3. Bake for 15 minutes, or just a touch longer if you prefer your cookies crunchier.
  4. Allow to cool on tray for about 5 minutes, then transfer to cooling rack.
  5. Eat liberally!
Recipe by Fresh Home Cook at