AuthorStacy SaundersCategoryDessertsDifficultyBeginnerYou'll never guess it's gluten & egg free! These Low Histamine cookies are so soft and chewy!
Yields: 12-18 cookies
Preheat oven to 350°.
In a small bowl, whisk together gluten free flour, baking soda, salt, and xanthan gum.
In a large bowl, mix the butter and sugars together until light and fluffy. About 1-2 minutes if using a hand-held blender on medium speed. Stir in flaxseed, applesauce, and vanilla.
Add flour mixture and mix until it's all combined.
Scoop dough balls onto a cookie sheet (or into your mouth) and bake for 10 minutes or until golden brown.
First of all, let's CELEBRATE the fact that these are egg free! Because you know what that means, right? YOU CAN EAT THE COOKIE DOUGH. Guys, raw cookie dough is in my top 3 favorite desserts. Like I seriously love it. And I didn't get to have raw cookie dough for 7 months and some days I craved it SO bad.
(Disclaimer Update: Apparently you're not supposed to eat raw rice flour or raw potato starch...At least that's what the package says. It's never bothered me, but I thought I should let you know! There is a way to still eat raw cookie dough and be in the clear: bake the flour blend by itself in the oven for 350°F for like 5-8 minutes. Then let it cool and make the cookies with it.)
Then one day it hit me, "wait a sec, vegan cookies don't have eggs...and that means I can eat the dough!" It was a beautiful, glorious day. And you better believe I ate several spoonfuls of that raw dough, and I didn't even have to worry about getting salmonella! Every time I pull some dough balls out of the freezer and pop them on the pan, I leave one off so I can eat it raw. I'm thinking about using this cookie dough to make a new flavor of my macadamia nut ice cream, because cookie dough ice cream is my favorite flavor.
I adjusted this recipe from a chocolate chip recipe, who says chocolate chip cookies have to have chocolate chips? They taste great plain! You can try adding blueberries or nuts if you can't handle a plain cookie. The rest of my family just adds chocolate chips to their dough balls on the pan before cooking.
I fed these to all of my extended family and everyone loved them, they are so soft, chewy, and delicious!
Do yourselves a favor and make these, right away. Even better, double the recipe, freeze the extra dough balls, and then you can have cookies whenever you get that craving (like every night).
Recipe adapted from the amazing: http://miloandoats.com/gluten-free-crispy-chewy-chocolate-chip-cookies/
