Chocolate Chip Cookies

Photography by  Cassandra Fallon-Taylor

My previous attempts at making allergy-friendly cookies resulted in pools of oily cookie dough in the oven - ick. But when I discovered this biscuit recipe and was able to adapt it to make delicious allergy-friendly biscuits that actually kept their shape (excitement!) I was inspired to use that recipe as a base to create these scrumptious cookies!



• 3/4 cup Bob’s Red Mill 1-to-1 gluten-free flour

• 3/4 cup tapioca flour (aka tapioca starch)

• Just shy of 1 cup coarse cane sugar

• 2 1/2 tsp baking powder

• 1/2 TB ground flax seeds


• 6 TB light olive oil

• 2 TB maple syrup

• 1/2 cup rice milk


• Overflowing 1 cup Enjoy Life chocolate chips


1. Preheat the oven to 400 degrees F and place parchment paper on two baking trays.

2. Whisk all of the dry ingredients together in a bowl.

3. Add the oil and syrup, then use the whisk to chop the mixture until it’s all crumbly.

4. Add the rice milk and stir with a spatula until combined.

5. Stir in the chocolate chips. Then give the mixture a good thorough folding (as if you’re

kneading bread, but with a spatula instead of your hands).

6. Scoop spoonfuls of cookie dough onto the baking trays (I use a 1 1/2 inch cookie scoop) and

leave at least a couple of inches between each cookie (as they will spread in the oven).

7. Bake at 400 degrees F for about 14 minutes. Let cool on the trays before devouring. Enjoy!