Justin’s Famous Grain Free Cookies

Justin is the baker in our family, and a few years ago we went gluten free, and now I am completely grain free. I couldn’t find a grain free cookie recipe I liked so Justin kept tinkering around until these were created. These cookies are my absolute favorite. They freeze really well too so you can always have a little sweet treat on hand! These cookies can be made without the cocoa powder and be made into chocolate chip cookies, but since I am a chocolate kinda gal I love the double chocolate!

DRY INGREDIENTS:

WET INGREDIENTS:

  • 1 Cup Filtered Water
  • 1-2 Tbsp Vanilla
  • 2/3 Cup of Coconut Oil
  • About ¾ Cup Maple Syrup (NOT PANCAKE SYRUP- get the real deal)

Directions:

This is not the simplest recipe for baking a cookie, since the cookies are totally gluten free and vegan, the recipe has to be followed precisely or they will not combine correctly and fall apart. Like most other gluten free cookies, I store mine in the fridge as they tend to fall apart if they are room temperature.

First start by grinding your whole flax seed into a super, super fine flax flour. Do not use pre ground flax because they do not make it fine enough which causes the cookies to fall apart. Once the flax is ground, measure your 6 level tablespoons and add your cup of water and whisk together. Set aside to allow the flax to properly absorb the water. This can take 5-10 minutes which is why I do it first. Next, combine all dry ingredients in a separate bowl and thoroughly combine with a dry whisk. Using a small sauce pan, melt some coconut oil over a low flame until clear (or microwave). Measure 2/3 of a cup of the melted oil in a 2 Cup Pyrex liquid measuring cup. Pour in your maple syrup in with the coconut oil until you reach 1 ½ cup measured total. Add in your vanilla to this mixture. Bring the measured liquid to the bowl with the flax and water, give the mixture a quick whisk as some of the ground flax will fall to the bottom. Combine the Syrup and coconut oil mixture with the flax and water mixture. Thoroughly whisk all wet ingredients until combined. Then pour your wet ingredients in with your dry ingredients and whisk together. At first glance it will seem like WAY too much liquid, however, the coconut flour takes a little to absorb the liquid so give it about 2-3 minutes and you should have a somewhat firm cookie batter. (It should get stuck in your whisk) After your have a good consistency, fold in your chocolate chips and leave the dough in the fridge for 30 minutes.

Once chilled, preheat your oven to 375 degrees and make about 1-inch balls with your hands and then press to flatten. Leave some room between cookies on the sheet pan as these will expand a bit. Bake for 25-30 minutes. Make sure you turn the baking sheet halfway through to cook evenly!

I hope you enjoy these!

– Justin