I’m trying new things and one of them is trying to cut out dairy and gluten from my diet. Dairy is kind of hard because I like cheese and ice cream! It is even worst when you have a self serve frozen yogurt place right next to where you work. TOO convenient. Luckily my dairy tolerance isn’t as bad and I can enjoy cheese and ice cream from time to time. Gluten has been a bit easier to cut out because there are so many alternatives for gluten free diets. Although when eating out, it is more of a struggle. I’m glad Wholefoods hot food bar works with my new diet. I’ve noticed a difference in cutting out gluten. More energy, no bloating, I sleep like a rock, feeling fuller longer, and bowel movements are normal. I’m very happy with the results and will continue to watch my gluten. Although I will enjoy a slice of pizza or the delicious crusty bread used to dip in olive oil from time to time. If you know me, I’m a huge believer in moderation. I thank god I don’t have severe allergies to gluten and dairy like some kids and adults struggle with on a daily basis.
The other day I saw coconut flour at Wholefoods and picked it up. I had to ignore the price tag because it wasn’t cheap. I’ve recently seen several food blogs using coconut flour in baked goods. It is high in fiber and gluten free. The coconut flavor is very subtle and once baked up you can’t notice the flavor. There was a chocolate chip cookie recipe on the bag and I decided to try it out. The cookies do not spread out at all and bake up into a delicious doughy cookie. My mom said I need to make these again for the holidays. She really doesn’t like coconut and when I told her I used coconut flour, she said she didn’t even notice.
This cookie is even approved by Mason (my best friend’s two year old son). We went on a 5 mile walk this morning and I brought him 2 cookies. Turns out he finished them all up and wanted more towards the end of the walk!
Wheat Free Chocolate Chip Cookies
Recipe Adapted from Let’s Do…Organic
3/4 cup + 2 tbsp brown rice flour
1/4 cup coconut flour (I used Let’s Do... Organic)
1/2 tsp baking soda
8 tbsp (1 stick) butter or non-dairy alternative, softened
1/2 cup stevia
1/2 cup organic light brown sugar
1 1/2 tsp vanilla extract
1 cup semi-sweet chocolate chips
Preheat the oven to 375 degrees. Blend together the butter or non-dairy alternative and sugars until fluffy and well mixed. Beat in egg and vanilla. In a separate bowl mix the flours and baking soda. Add this to the butter/egg mixture until smooth and well blended. Stir in chocolate chips.
Those are the BEST chocolate chips ever and I love that they are vegan. They taste just like chocolate if you are wondering. The coconut spread is something new and you can bake with it too. I like it!
Drop the dough with a cookie scoop or teaspoonful onto a pre-greased cookie sheet. Cookies should be spaced about 2 inches apart but you’ll notice they don’t spread when baked. You can put about 12 scoops on a cookie sheet. Bake about 8 to 12 minutes or until brown on the edges, Remove from oven and allow to cool for 2 minutes on the cookie sheet before transferring to a cooling rack.
This recipe made a total of 23 cookies. I did swipe some raw bites of cookie dough. The raw egg doesn’t bother me since it is just a little bit. This recipe can easily be turned vegan with using a flax egg instead. I should try that next time and see how they turn out!
I decided to flatten out the second batch of cookies going into the oven. Either way works. I think I like the rounded cookies better because they show the doughy-ness of the cookie. It is nice that this recipe is loaded with chocolate chips too. You could even add 3/4 cup of chopped walnuts or pecans too. It would be delicious!