Continuing in my vein of gluten-free treats, I decided to make chocolate chip cookies this morning after Elaine requested a gluten-free, sugar-free chocolate chip recipe. Of course, the chips are not sugar free, but let's not quibble over good quality chocolate, folks. We used the evil Callebaut morsels, however you can use whatever chocolate chips please you most.
The ground chia seed will help moderate the effects of the sugar anyway, as will the mix of almond flour and coconut flour. The rest of the sweetener is coconut nectar, and coconut sugar, which fortunately tend not to affect blood sugar, even in those who are sensitive.
Importantly, they taste good!
So, Elaine, this one's for you.
ingredients:
1/4 cup extra virgin coconut oil
1/4 cup coconut nectar
1/4 cup hot water
1 tsp egg replacer + 2 tbsp water, combined (or 1 organic egg, preferably extra large)
1 1/2 tsp ground vanilla bean (or 1 tbsp vanilla extract)
2 tsp cinnamon (I like ceylon cinnamon)
1/4 tsp sea salt
1/4 cup finely ground chia seeds
1 cup almond flour
1/4 tsp baking soda
1/4 cup coconut flour
1/4 cup chocolate morsels, chips, or what have you
a plate of coconut sugar for rolling the balls in
directions:
preheat the oven to 345
1. combine the coconut oil, coconut nectar, and hot water
2. mix in the egg replacer/water mixture or egg
3. add in the vanilla, cinnamon, sea salt, and finely ground chia seed
4. add the baking soda and almond flour
5. stir in the coconut flour last before the chocolate, and combine very well to make a dough
6. mix in the chocolate chips
7. roll the dough into balls, roll the balls in a dish of coconut sugar, and flatten the balls onto a lined baking sheet
8. bake the cookies at 345 for 20 minutes
9. store them in an airtight container when fully cool (and hide them from the cookie monster -- I shall name no names)
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