Diabetic Friendly Allergy Free Vegan Chocolate Chip Cookies

🌈 Allergy-Friendly “Everything-Free” Cookies
(Vegan, Gluten-Free, Diabetic-Conscious, Sugar-Free, Top-Allergen-Free)

🍪 Ingredients:

• 1 ripe banana, mashed

• ¼ cup unsweetened applesauce

• ¼ cup coconut oil

• 2–3 tablespoons Lakanto Brown Monkfruit Sweetener

• 1½ teaspoons Watkins Organic Vanilla Bean Paste

• ½ teaspoon cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon ground allspice

• 1/8 teaspoon salt

• 1½ cups King Arthur Measure for Measure Gluten-Free Flour

• ½ teaspoon baking soda

• ½ teaspoon baking powder

• ⅓ cup Nestlé Allergen-Free Dark Chocolate Chips

🥣 Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a large mixing bowl, whisk together the mashed banana, applesauce, coconut oil, monkfruit sweetener, and vanilla bean paste until smooth.

3. Add in the cinnamon, ginger, allspice, and salt. Whisk again to fully incorporate the spices into the wet base for an even flavor distribution.

4. Add the gluten-free flour, baking soda, and baking powder to the bowl. Stir with a spoon or silicone spatula until a thick dough forms.

5. Gently fold in the chocolate chips until evenly distributed.

6. Let the dough rest for 5–10 minutes to allow hydration and thickening.

7. Roll dough into 1-inch balls and place on the prepared baking sheet. Flatten slightly if desired.

8. Bake for 10–12 minutes, until edges are golden and tops are set but soft.

9. Let cool for 5 minutes on the pan, then transfer to a wire rack.

📦 Storage:

• Store in an airtight container at room temp for up to 5 days.

• Freeze to store for several months.

🍽️ Nutrition Facts (per 1 cookie — approx. 1" across):

Serving Size: 1 cookie (1 inch in diameter)
Yield: ~18 cookies per batch