*This post is sponsored by Immaculate Baking Co, but my love for Immaculate Holiday Baking is all my own.
As you know from previous posts, our family values premium, quality food ingredients. I have had to completely relearn what brands and products I trust because of this. While it is quite the daunting task, I must say, I was very pleased when I learned that Immaculate Baking Company wanted to team up for a post!
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As you know from previous posts, our family values premium, quality food ingredients. I have had to completely relearn what brands and products I trust because of this. While it is quite the daunting task, I must say, I was very pleased when I learned that Immaculate Baking Company wanted to team up for a post!
Immaculate Baking Co. prides themselves on quality, non-GMO, organic, and gluten-free foods and as a mom/food advocate, it makes me so happy to see brands that are taking this seriously. Their cinnamon rolls are absolutely delicious, and their crescent rolls are on my list of their products I want to try!
These two cookie recipes ended up being heavenly, and my cookie connoisseur husband was quite pleased with the results! We don't consume meat or dairy, so I used my famous flax egg (a DIY egg alternative I use daily) instead of the two eggs that these cookie recipes called for. It is so much cheaper and sustainable to use flax eggs in recipes! See below for a dairy-free, gluten-free cookie recipe!
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What You'll Need:
-2 tablespoons of flax meal
-5 tablespoons of water
-1/3 cup coconut oil
-1 box of Immaculate Baking Company cookie dough
-1 cookie sheet lined with parchment paper
Method:
Step 1: Make your flax egg.
Pour the flax meal and water into a small bowl and stir to combine. Let it sit to thicken.
Step 2: Pour your gluten-free cookie mix into a mixing bowl.
Step 3: Add in all ingredients and stir until a dough forms.
Step 4: Spoon a heaping tablespoon of dough onto the cookie sheet one by one until all your cookies are on there, about 2 inches apart.
Step 5: Bake and enjoy!
I baked these at 350 F for around 15 minutes and they were perfectly soft and chewy! Double fudge cookies are my favorite! The chocolate chip cookie mix calls for butter and vanilla too, so I just used vegan butter and a good vanilla extract and the flax eggs, of course! Everything else is the same. There you have it. Simple, gluten-free, no-fail cookies that you can share with your family and friends this holiday season!
Be sure to use this store locator to find Immaculate Baking products near you, and snag this $1 coupon code when you do pick some up! If you need more recipe inspiration, visit this link here!
xo. L
