Don’t get me wrong, we l.o.v.e. chocolate chip cookies.
But I am trying so hard to limit my calories a bit, and having tempting baked goods around isn’t all that helpful, if you know what I mean!
But after a long weekend, we were really craving a cookie.
I could have used one of THREE chocolate chip cookie recipes already have up on my blog, but then I wouldn’t be experimenting and discovering new and delicious ways to push the envelope a bit!
You are the beneficiaries of my impromptu online cooking school!
So I started with a recipe I know too well (in my head actually): Tollhouse Chocolate Chip Cookies. I added a bit of this, splash of that, and then test run a single cookie in the oven. It fell completely flat, so I tweaked some more, and did another single test run….this time they were perfect. But as I often do…I didn’t keep good notes of what I did, so I knew I couldn’t post on it yet. While it was still fresh in my brain, I set about recreating one amazing cookie..again….just for you guys! Maybe my taste-buds are warped, but in texture and taste…these are a VERY close (but much healthier) cousin of the original. Enjoy!
INGREDIENT NOTE: Even if you are not gluten free, these flours are very worth a try! Than can easily adds loads of nutrition to any recipe and can subbed for all or part of wheat flours in any recipe, so give them a try! Chia seeds and coconut oil also hold all sorts of goodies for your body and blend in nicely in almost any recipe!
Yield: About 24 smallish cookies @ 108 calories, 6.6 g fat, 13.3 g carbs, 1.7 g fiber, 5.8 g sugar, 1.3 g protein
- Wet Ingredients:
- ¼ cup coconut oil
- ¼ cup favorite vegan margarine , butter, or palm shortening
- 6 tablespoons palm sugar (or other granulated brown sugar)
- ½ teaspoon-3/4 teaspoon Nu Naturals Liquid Stevia or Vanilla Stevia, OR 4 tablespoons NuNaturals Baking Blend Stevia -NuNaturals is not corn free in blend forms, they also use oat fiber in some blends from oats that are not certified gluten free. You could use 4 tablespoons more palm sugar too.
- 2 tablespoons chia meal (flax meal and chia meal are normally mostly interchangeable, I tried the recipe with flax and it totally missed the mark texture wise (and they were crumbly). If you use it, I would suggest gelling it with the wet ingredients before adding the dry, and increasing to 3 tablespoons).
- 3 tablespoons favorite milk (I use SO Delicious unsweetened coconut milk)
- 1 teaspoon vanilla
- Dry Ingredients:
- ½ cup teff flour
- ½ cup gluten free oat flour (remember you can make your own by whirring rolled oats in a coffee grinder or high speed blender!)
- ¼ cup tapioca starch (or any starch)
- 1 teaspoon guar gum or xanthum gum (omit if using the baking blend, it already has gum in it!)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup favorite chocolate chunks (I tried my homemade stevia sweetened chocolate in a few cookies, and it melts a lot more than regular chocolate chips, but is still very tasty! I will post on that when I perfect it)
- Preheat oven to 350 degrees.
- In a mixing bowl, beat the coconut oil, butter, and sugars until creamy.
- Add in the remaining wet ingredients and beat until creamy.
- Mix your dry ingredients together and mix well with the wet.
- Add in your chocolate chips.
- Drop batter onto a cookie sheet, a generous tablespoon or so, about 3" apart. Bake in a preheated oven for about 8 minutes, or when turning just golden around the edges (because of the teff flour, you have look carefully as they are a darker cookie). Do not overbake! Let set for a minute or two on the cookie sheet then remove to a cooling rack.