Allergy Free Chips Ahoy Cookies

So my mama got a recipe in her in box for gluten free Chip Ahoy. I took one look and know I just had to make those. But I was going to make them my way....

Tucker, I got my hands on the chocolate!

Allergy Free Chips Ahoy
By Nicole Hunn Gluten Free On A Shoestring
Adapted By Coleson Dingerson

Ingredients

First mix

1/2 cup brown sugar
4 tablespoons earth balance soy free butter
4 tablespoons coconut oil
1 1/2 teaspoons pure vanilla extract
Egg Replacer mixed with sparkling water and set side for a few minutes.

Mix and then add.

2 cups (I used 1 cup brown rice and 1 cup tapioca flour)
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
9 ounces semi-sweet chocolate chips

In the end I had to add some coconut milk to get this into a dough.
I believe 1/4 to 1/2 cup.

Roll into a log and put into freezer for 15 minutes. Take out, slice and bake.

Bake at 325 for 14-16 minutes.

Check out Nicole's Amazing Blog Here

Allergy Free Double Chocolate Zucchini Bread

If I do say so myself this is one Greattttttt Zucchini Bread.

Allergy Free Double Chocolate Zucchini Bread
By Coleson Dingerson

1 Cup Pumpkin (2 Eggs)
1/3 Cup Local Honey
1/2 Cup Olive Oil
1/2 Cup Brown Sugar
1 Teaspoon Vanilla

Mix, then add.

1 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/2 Teaspoon Baking Powder
1/3 Cup Cocoa
1 2/3 Cup GF Flour (I used half Brown Rice and half Tapioca Flour)
2 Cups Shredded Zucchini

Mix, then fold in

Chocolate Chips (as much as you would like)

Pour into a prepared pan, and bake about 60 plus minutes at 350 degrees. You know when the bread is done when the fork is clean. I use a fork to test. Actually mom does as she doesn't allow me to open the oven well it's on!