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
Wholegrain Tollhouse Chocolate Chip Cookies - Gluten Free, Vegan, & Sugar-Free
- Wet Ingredients:
- 1/4 cup coconut oil
- 1/4 cup favorite vegan margarine butter, or palm shortening
- 6 tablespoons palm sugar or other granulated brown sugar
- 1/2 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:
- 1/2 cup teff flour
- 1/2 cup gluten free oat flour remember you can make your own by whirring rolled oats in a coffee grinder or high speed blender!
- 1/4 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!
- 1/2 teaspoon salt
- 1/2 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.