Coconut Chocolate Chip Cookies *Allergen Friendly*

If you’re following along– this week on “Brittany’s elimination diet” I eliminated even more foods groups to try to narrow down what my baby could be having an allergic reaction to. For six days I have been free of dairy, soy, eggs, tree nuts, peanuts, wheat, corn, rice, oats, legumes, chicken and beef. I know what you are thinking WHAT DO YOU EAT?! 

While its been incredibly difficult, I have actually made the best of this situation and gotten VERY creative! 

In the world of allergens/breastfeeding/elimination diets, coconut is considered a fruit and generally not a trigger food. SO I have been living for coconut ANYTHING these past few days! 

These cookies are free of all major allergens, freeze well, require such little work & ingredients AND are surprisingly delicious for having basically nothing in them 🙂 

  

Ingredients: 

· 1/3 cup coconut flour 

· ¼ cup coconut oil 

· 2 flax eggs (2 TBSP ground flax + 6 TBSP water) or two regular eggs 

· 1 tsp vanilla extract 

· ¼ cup pure honey (or maple syrup for vegan) 

· Desired amount of allergen free chocolate chips (I use enjoy life) 

Directions: 

1. Set oven to 350 degrees 

2. Make flax egg by combining ground flax and water. Let sit until gel-like substance forms. 

3. Once flax egg is ready, combine remaining ingredients & top with chocolate chips. 

4. Cook for 10 minutes & enjoy! 

*Recipe will yield around 8 cookies & they will freeze well!*