Mini Gluten Free Chocolate Chip Cookies

Can I use canola oil if I have celiac disease?

Yes. Pure canola oil is gluten free and non-allergenic.  When any oil is extracted, small amounts of proteins from the seeds or nuts can remain in the oil.  However, as canola seeds are not related to wheat, any proteins found in the oil should not cause a celiac reaction.

Canola can be grown in rotation with wheat, rye, barley or triticale, but the seed is always cleaned before processing.  After crushing canola oil is refined and tested for any detectable levels of gluten proteins.

Canola oil is a great choice for a healthy diet because it’s lowest in saturated fat, has a good balance of omega-3 and omega-6 fatty acids and is trans-fat free.

Celiacs should always read the label and be aware of allergies to preservatives and/or additives in all food.

Are all fats bad for you?

Not all fats are bad.  We actually need fat in our bodies to keep us warm, insulate our organs and absorb fat-soluble vitamins.  Canola oil is a healthy, local, good-for-you product that provides the essential fatty acids omega-3 and omega-6.  It’s very low in saturated fat, has no cholesterol and is trans fat free.

Canola oil is a local product we can all benefit from using in our cooking and baking every day.  It’s economical and jam packed with all the right fats and the least of the bad fats.

Check out the Comparison of Dietary Fats chart below to see how the most commonly used cooking oils and fats compare to each other.

Comparison of Dietary Fats Chart

What oil(s) do you use in your kitchen? Share with us in the comment section below.

Comparison of Dietary Fats Chart |

May is Celiac Awareness Month

Be Well Magazine - Gluten Free Baking Edition |’ve also included a gluten free cookie recipe for you to try in May for Celiac Awareness Month.  We’ve been sharing posts each week  – Gluten Free Sesame Bread, What is gluten intolerance? and Gluten Free Fudge Brownies, All about gluten free flours to help us learn more about celiac disease and become educated on what it takes to have a gluten free kitchen.

Our brand new complimentary Gluten Free edition of Be Well Magazine is available for you to order online today!  It is packed with recipes including the Mini Gluten Free Chocolate Chip Cookie recipe (found below).

Be Well…Jenn

Mini Gluten Free Chocolate Chip Cookies

Mini Gluten Free Chocolate Chip Cookies |


1/2 cup canola oil (125 mL)
1/2 cup sugar (125 mL)
1/4 cup brown sugar (50 mL)
1 egg (1 )
2 tsp vanilla (10 mL)
1 cup whole bean flour (250 mL)
1/4 cup quinoa flour (50 mL)
1/2 tsp baking soda (2 mL)
1/4 tsp salt (1 mL)
1/2 cup mini chocolate chips (125 mL)


1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine canola oil, sugar, brown sugar, egg and vanilla. Beat well.
3. Mix in whole bean flour, quinoa flour, baking soda and salt. Mixture will be stiff.
4. Stir in mini chocolate chips.
5. Form dough into 1 inch (2.5 cm) balls and place on oiled or parchment paper lined cookie sheets, about 1 ½ inches (4 cm) apart. Press balls down with a fork.
6. Bake for 6 – 8 minutes or until nicely browned.
7. Cool completely on a wire rack.

Nutritional Information for Mini Gluten Free Chocolate Chip Cookies:

Serving Size: 35 g Trans Fat: 0 g
Calories: 120 Cholesterol: 10 mg
Total Fat: 7 g Carbohydrates: 13 g
Fibre: 1 g Protein: 2 g
Saturated Fat: 1 g Sodium: 55 mg


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