Allergy-Friendly Chocolate Chip Cookies With Maple Butter
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Allergy-Friendly Chocolate Chip Cookies with Maple Butter are such a treat! A little crunchy and a little chewy at the same time. And the maple drizzle seems to be the perfect flavor combination; at least for me anyway. You will have to let me know what you think.
To be perfectly honest, I’m crazy about these cookies. I wasn’t sure at first if I was going to like them. Truth be told, I made this recipe five times adjusting the flour, liquids, and fat. I ended up with this crunchy cookie that almost seems to enhance the flavor of the chocolate chips.
This allergy-friendly and vegan chocolate chip cookie recipe was adapted from an old recipe my husband’s aunt shared with me quite a few years ago. We enjoyed talking about recipes and especially sweets!
Our aunt was following a low-fat diet and counting weight watcher points. She knew about my food sensitivities and wondered if these cookies would be something I could eat. I made some adjustments for my dietary needs, but I never did get to share my version with her. Good memories though.
I make my own oat flour placing gluten-free old fashioned oats in my Vitamix or blender. Mix on high until oats look like flour. It may take stopping the machine and giving the oats a stir here and there. It’s a quick and easy process.
The maple butter drizzle is optional but I must tell you, it is the perfect blend with these cookies. The maple butter has zero fat and firms up like icing. It’s best to add the maple drizzle the day you plan on serving them or store the drizzled cookies in the freezer. Don’t worry they defrost quickly since they are thin or you can eat them frozen like I do : )
There are 2 weight watcher points for each cookie without nuts and maple butter. With nuts and 1/2 tablespoon of maple butter, each cookie has 3.5 points.
To Make Allergy-Friendly Chocolate Chip Cookies With Maple Butter You Will Need These Ingredients:
- Oat flour
- Baking soda
- Salt
- Sugar, I used beet sugar
- Brown sugar, I’ve made these with dark and regular brown sugar
- Milk or dairy-free milk substitute
- Oil ~ I’ve used both olive oil and coconut oil
- Vanilla extract
- Semi-sweet chocolate chips, I used Enjoy Life Allergy Friendly Semi-Sweet Mini Chocolate Chips or try Enjoy Life Mini White Chips
- Walnuts, optional, any type of nuts is fine
- Maple butter for drizzle, optional but wonderful
These gluten-free cookies would also be delicious with allergy-friendly white chocolate chips.
EnjoyLife White Mini Chips
Enjoy Life products are my favorite allergy-friendly brand and certified gluten-free, wheat-free, peanut-free, tree nut-free, dairy-free, casein-free, soy-free, egg-free, sesame-free, mustard-free, lupin free, added sulfites free, fish-free, shellfish-free, and crustacean free.
Enjoy!
Allergy-Friendly Chocolate Chip Cookies With Maple Butter
Ingredients
- 1 cup plus 2 Tbsp oat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup sugar I used beet sugar
- 1/4 cup brown sugar I've made these with dark and regular brown sugar
- 2 Tbsp milk or dairy-free milk substitute
- 2 Tbsp Olive oil
- 1/2 tsp vanilla extract
- 1/3 cup semi-sweet chocolate chips ~ I used Enjoy Life Allergy Friendly Semi-Sweet Mini Chocolate Chips or White Chocolate Chips
- 1/4 chopped walnuts ~ optional, any type of nuts is fine
- maple butter ~ optional for drizzle
Instructions
- Preheat oven to 325
- Prepare baking pans with parchment paper, silicone mats, or a non-stick spray.
- In a medium mixing bowl combine the first 5 ingredients. Mix well.
- Add liquid ingredients right on top of the dry ingredients and mix well.
- Fold in chocolate chips and nuts if desired.
- Using a small cookie scoop, place small mounds or balls of dough on prepared baking pans. Bake for 12 minutes.
- Remove from the oven and let them set. The cookie will not hold its shape until it has cooled about 7-10 minutes.
- Drizzle with maple butter if desired after the cookies have completely cooled.
Notes
Enjoy Life Allergy-Friendly Mini White Chocolate Chips There are 2 weight watcher points for each cookie without nuts and maple butter. With nuts and 1/2 tablespoon of maple butter, each cookie has 3.5 points. Store cookies that have maple drizzle in the freezer for best results.
Nutrition
Try these flourless recipes too, you can substitute any nut or seed butter for the peanut butter, Peanut Butter Oaties, and Coconut Oat Vegan Cookie Bars.
