My name is Pamela and I write a blog called My Man’s Belly. I was so happy to be able to share these recipes with you. I create all kinds of recipes on my site and especially enjoy creating recipes that allow people, with dietary restrictions, to enjoy the same things that everyone else (without restrictions) gets to enjoy.
I have a few dietary restrictions myself, but my husband does not. So when I create these recipes I do it so that he has no idea that what he’s eating contains any ingredients that he isn’t already familiar with. So when you make these recipes feel confident that you can serve these to your friends and family who may not have any dietary restrictions…they won’t know the difference.
This is my favorite gluten free chocolate chip cookie recipe. I’ve modified it a bit from Gluten Free Goddess.
Gluten Free/Egg Free/Casein Free Chocolate Chip Cookies
Makes 2 dozen small cookies*
- 3/4 Cup Bob’s Red Mill Buckwheat Flour**
- 1/2 Cup Bob’s Red Mill Sorghum Flour
- 1/2 Cup Potato Starch (not Potato flour)
- 1/4 Cup Bob’s Red Mill Tapioca Flour
- 1 Teaspoon Bob’s Red Mill Guar Gum
- 1/2 Teaspoon Sea Salt
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Cup Coconut Oil
- 1 1/2 Cups Brown Sugar (light is best)
- 1 Tablespoon Vanilla Extract
- 2 Tablespoons Honey
- 2 Tablespoons Bob’s Red Mill Whole Flax Seeds (ground), with 6 Tablespoons of Water (mix and let sit to thicken)
- 1 Bag of Vegan Chocolate Chips
In a large bowl, stir together the dry ingredients (the first 8 ingredients) with a fork for 2 minutes. Doing this helps to insure that all of your dry ingredients are thoroughly combined. Set aside.
In the bowl of a stand mixer or in another large bowl, with a hand mixer, blend the wet ingredients (the next 5) ingredients.
Thoroughly mix in the ground flax seed mixture with the rest of the wet ingredients.
Mix the dry ingredients into the wet ingredients 1/3 at a time. Make sure that things are well combined before adding in the next third of the dry ingredients and scrape down the sides of the bowl. If you find that the dough is a bit on the dry side you can add water or almond milk one Tablespoon at a time to help moisten the mixture. (I recommend mixing the dough in a stand mixer or with a hand mixer.)
Pour the bag of chocolate chips into the dough and stir, by hand, to combine.
Separate the dough in half.
Wrap one half of the dough and refrigerate for at least one hour before baking into cookies.
Spread the other half of the dough in an 8″ x 8″ pan. The dough does not have to completely cover the bottom of the pan edge to edge. Just make sure that the dough is even. Cover with plastic wrap and chill for several hours.
To make cookies….
Preheat the oven to 350 degrees Fahrenheit.
Remove the half of the cookie dough, which you wrapped in plastic, from the refrigerator.
Line a cookie sheet with parchment paper or a silicon baking mat.
I used a 1” ice cream disher to make smaller cookies. Scoop the dough and place on the baking sheet. Leave 2” between cookies.
Lightly press the cookie dough so that it is flat on top (don’t smash the dough down as these cookies are a bit thinner anyway.)
Bake for 15-20 minutes.
*I got 24 smaller cookies from my dough.
**[NOTE FROM BOB’S RED MILL]: While naturally gluten free, our buckwheat flour is not produced in our gluten free facility, nor is it batch tested for gluten. If you know of another brand that is tested, please leave in the comments. We could not find a brand that does actual testing on their buckwheat flour.
Makes 1 quart
- 1 Cup Coconut Cream (do not use Coco Lopez – or you can use coconut milk)
- 1 Cup Unsweetened Almond Milk
- 1 Tablespoon Tapioca Flour
- 1/2 Cup Cocoa Powder
- 6 Tablespoons Agave Nectar
- 1 Tablespoon Vanilla Extract
- Small Pinch of Sea Salt
Pour 1/4 cup of almond milk into a small bowl or cup. Add in the tapioca flour and stir until the flour is thoroughly combined with the milk.
In a 2 quart saucepan, over medium heat, add the coconut cream, remaining 3/4 cup of almond milk, cocoa powder, agave nectar and vanilla extract.
Whisk to combine the ingredients and keep whisking until small bubbles form around the edges of the pan. By the time this happens, the cocoa powder should be completely combined with the liquid ingredients and look like dark chocolate milk.
Remove from heat and whisk in the almond milk tapioca flour mixture. Keep whisking as you pour this in. You’ll see everything start to thicken up almost immediately.
Add a small pinch of salt to the mixture and whisk again.
Cover the top of the mixture with a piece of plastic wrap. Place the plastic wrap directly on top of the mixture’s surface (this will keep a skin from forming on top).
Let the mixture cool for a bit, then refrigerate for at least 4 hours. Keep the plastic wrap on the mixture.
Pour thoroughly chilled mixture into your ice cream maker and process according to the instructions.
Meanwhile, remove the chilled pan of cookie dough from the refrigerator and take off the protective plastic.
Cut the cookie dough into 3/4″ squares. Don’t worry if they aren’t perfect (they won’t be)…this is ice cream after all….
Once dough is cut, put back into the refrigerator until ice cream is done in the machine.
Once ice cream is done, scrape into the bowl that you will be storing it in.
Dish the cookie pieces into the soft ice cream and stir to combine. The dough may break up a bit and the chocolate chips may come out, but that’s fine.
Cover the container and chill for at least 2 hours before serving.
If ice cream is left to freeze overnight, it will be pretty hard to dish out. Simply uncover it, and pop it into the microwave for 30 second intervals until it is scoopable.
You can serve this with some of the cookies you made with the rest of the cookie dough, make ice cream sandwiches with the cookies and ice cream or just serve the ice cream all on its own.