Chocolate Chip Cookies (gluten free)


Berrik was having his two best buddies over for a sleepover and I was going to be spending the day at dance dress rehearsal where one of my dance mom friends cannot eat gluten.  So before we headed off to the rehearsal hall, I whipped up a batch of these gluten-free and refined sugar-free cookies.  I adapted a recipe from one of my favorite food bloggers, Monique at AmbitiousKitchen.com.  You can find the original recipe here.   I haven’t made it as it is written, but based on all other recipes I’ve tried from this blog, I am positive it will be delicious as is.  img_8523

The only changes I made was to use Nut and Seed Butter from Costco in place of almond butter, Nuts4Nat_NutSeedButter_1-595x595raw local honey in place of the coconut sugar, and I used stevia sweetened chocolate chips.  Monique at Ambitious Kitchen made her cookies in a food processor, but I was too lazy and rushed to even grab mine out of the cupboard, so I hand stirred and it worked just fine.

I doubled this recipe, and used a bit less than half a cup of honey. Truth be told, I didn’t measure the chocolate chips.  I just dumped some in until it seemed like enough.  If you aren’t sure if it’s sweet enough, just give the batter a taste. If the batter tastes sweet enough, then the cookie will too.  If not, add a bit more

Berrik hasn’t had sweets/refined sugar for 14 months, so even a slightly sweet cookie tastes sweet to him.  But I handed them out to the dance moms at rehearsal and they liked them….and my girls really liked them too.  They are a bit cakey in texture. Next time I might add coconut and/or crushed nuts for some more crunch and texture, not to mention flavor, but it certainly isn’t necessary.  Dried fruits would also work well.

Ingredients

  • 1.5 cups Nut and Seed Butter
  • 1/2 cup raw local honey
  • 4 tablespoons coconut oil, softened
  • 4 eggs
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon celtic sea salt
  • 2/3 cup Stevia sweetened chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. In a medium sized bowl put in nut and seed butter, honey and coconut oil; hand mix until combined. Add in eggs and stir again.
  3. Next, add in coconut flour, baking soda and salt; stir again until a dough forms. Gently fold in chocolate chips.
  4. Use a cookie scoop to drop dough onto prepared cookie sheet. You can flatten dough with the palm of your hand or you can leave the dough as is and cookies will be a bit puffier.  I left them as is.
  5. Bake for 8-10 minutes or until cookies turn slightly golden brown around the edges. Allow them to cool on cookie sheet for at least 5 minutes, then transfer to a wire rack to finish cooling. Repeat with remaining dough. Makes around 36 cookies.

 

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