Gluten-Free Chocolate Chip Cookies


    • 3/4 cup vegetable spread (or butter)
    • 2 tablespoons extra virgin organic coconut oil
    • 1/2 cup agave
    • 1 Omega-3 organic egg
    • 2 tablespoons vanilla

    Energy elixir

    • 3 teaspoons stevia powder or 3 droppers vanilla stevia liquid
    • 1/4 cup unsweetened coconut, shredded fine
    • 1 3/4 cup gluten-free flour mix (available in natural food stores and online)
    • 1 teaspoon baking soda
    • 1 teaspoon xanthan gum (available in natural food stores and online)
    • 3/4 cup unsweetened carob chips or grain-sweetened chocolate chips


    • Preheat oven to 350 degrees.
    • In mixing bowl, cream vegetable spread (or butter), coconut oil, agave, egg and vanilla. Then cream in Energy Elixir. Add stevia and coconut, blend thoroughly.
    • In small bowl, sift together flour mix, baking soda and xanthan gum. Add slowly to wet batter.
    • Consistency should be cookie-batter thick. Stir in carob or chocolate chips. Form into 2-inch domes and place on ungreased cookie sheet.
    • Freeze cookies for at least 30 minutes, then bake in preheated oven for 11 to 12 minutes.

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