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Tag Archives: cookies

Gluten Free Chocolate Chip Cookies

One of my colleagues and I were chatting about baking, and how I am not the world’s best baker, we got to talking about me developing a chocolate chip cookie recipe – because every home cook and baker deserves to have their version of a chocolate chip recipe – for her three daughters. I immediately regretted offering to do this because let’s face it, I’m way more of a cook than a baker, and even though I continue to persist and try baking regardless of my failures, I still hesitate that whatever the baked good is will be super dry, tasteless, or taste way too “healthy.” Well, today was the day, and I got rave reviews on this one. I must say, even my husband thought they were delicious too.

I’ll admit that I added a bit too much coconut oil in this recipe, and not enough flour which caused them to drastically spread on the baking tins, so to get the perfectly round shape I used a biscuit cutter (oh well, sue me). I was told by my husband, my colleague, my mother in law, and a friend who I showed the picture too that these cookies remind them of Tate’s cookies, which I happen to really enjoy. I mean, I don’t think a compliment gets better than that. These cookies are not only gluten free, but made with coconut oil, coconut sugar, grass fed butter, and Lily’s stevia sweetened chocolate chips. They’re basically breakfast cookies, you’re welcome!

Here’s what you’ll need for these bad ass cookies: (note: I adjusted the flour and coconut oil to scale back the coconut taste, and to keep the cookies a little more intact and less spread)

  • 2 and 1/4 cups gluten free 1 to 1 baking flour, I prefer Bob’s Red Mill (or you can use Cassava flour)
  • 1 tsp baking soda
  • Pinch of salt
  • 1 cup organic cane sugar
  • 1 cup coconut sugar
  • 2 large eggs, room temperature
  • 1 stick grass fed butter, unsalted and softened
  • 1/2 cup coconut oil
  • 2 cups chocolate chips, I used Lily’s (this brand is a very “clean” brand which means the ingredients to make the chocolate chips is reliable and has no hidden chemicals or ingredients)
  • 1 tsp vanilla extract

To start, preheat your oven to 375*. You don’t necessarily have to grease the pans, but if you feel you want to, go ahead. Whisk together the flour, baking soda, and salt. Set aside.

Whisk together using a hand mixer the butter and sugars until creamy and fully blended. It is SUPER important to use softened butter in cookie recipes to maintain the structure of the cookie. It’s also important to be specific (as I am currently learning) with measurements: too much butter or oil will cause the cookies to spread too far (ehem, my mistake).

Add in the coconut oil, vanilla extract, and eggs, and blend on medium speed. Continue to blend until the mixture combines, approximately 3-4 minutes. For this specific cookie recipe, I poured the dry into the wet mixture a little at a time (basically separating my pours into thirds). I blended after each time I added in some dry ingredients. Once all the flour was combined I added in the chocolate chips and blended some more.

Using a spoon or an ice cream scoop, scoop some of the cookie batter onto your baking sheets. You should be able to comfortably fit 12 cookie dough balls on each tray. You’ll have to reuse the sheets as you bake because this recipe yields approximately 40 cookies. OHHH YEAAAA! Bake each back for 11-13 minutes or until golden brown on the sides. Transfer to a cooling rack, let the pan sit to cool down, and repeat.

I am sincerely loving experimenting in my kitchen, with a baby in tow, and a dog sitting at my feet waiting for me to drop dollops of cookie batter on the floor. These cookies will become a staple in any household, and certainly a tradition in mine! NOMaste ~

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Almond Butter Cookies with Collagen and Browned Butter Chocolate Chunks

I have a very interesting relationship with cookies. Granted, they can be super delicious, satisfying, and a perfect treat around this time of year with the holidays. On the other hand, they can be very sugary and over-powering. I tried to play with the ingredients that I had in my pantry, and referred back to my first cookie recipe for “chocolate chip health cookies,” which essentially was the base of this one, except I added collagen powder and almond butter.

The holiday season always makes me want to bake, and I just recently found my grandmother’s recipe box which is FILLED with seasonal cookies. She was an incredible baker. These cookies remind me of standing in her kitchen with my mom and aunt (who’s probably reading this… hi grantie!), rolling up cream cheese rugelach, and making scotch cookies while listening to stories and running through the list of who’s receiving cookie packages this year. I’ll have to dabble in her recipe box sooner than later.

What I love about the way these cookies turned out is that they have a very short crumble and texture to them, which is resemblant of a biscotti, so clearly they are the PERFECT accompaniment for a hot cup of coffee on a lazy sunday morning. Adding a small chunk of Alter Eco browned butter chocolate (you can find this product on Thrive Market – linked here) adds a bitter sweet (haha, I made a funny..) bite that balances out the crispness of the crust on the cookie. I also used some of my favorite dairy products from Organic Valley, which is unsalted pastured butter and eggs, two staples in my house.

Here’s the rundown of what you’ll need, and a quick breakdown of the steps:

  • 1 stick Organic Valley unsalted butter
  • 2 large Organic Valley eggs
  • 1/2 cup organic Cane Sugar
  • 1/4 cup light brown sugar
  • 2 tbsp Barney Butter almond butter, softened at room temperature
  • 2 cups Thrive Market Non-GMO Cassava Flour
  • 2 tbsp collagen powder – I use Vital Proteins
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 bar Alter Eco Browned Butter chocolate, broken into small chunks.

Preheat the oven to 375*. In a large bowl, whisk together the dry ingredients (flour, salt, baking soda, collagen powder). In a separate bowl, combine the butter with both brown sugar and cane sugar until creamy (may take a few minutes – around 4-5m). Add in eggs and almond butter. Whisk until combined.

Pour the wet batter into the dry ingredients and mix (whether with a spatula, whisk, or electric hand mixer) until fully combined and it forms a sticky batter. Roll into small cookie balls and place onto a pre-greased sheet pan. Batter should yield approximately 20 cookies. Place a small chunk in the center of the cookie and press down lightly. Bake for 20 minutes and let sit to cool, don’t worry if the cookies are a little soft, they will firm up as they cool.

These are a perfect addition to breakfast, a dessert for lunch, or simply by its own. NOMaste 🙂

Coconut Sugar Chocolate Chip “Health” Cookies

I am not a baker. I don’t pretend to be one nor do I play one on television. I just love food. Today, I received my first ever Kitchen Aid hand mixer and was super excited to make homemade chocolate chip cookies. For the most part, I have an idea of what goes into making chocolate chip cookies and was able to gather ingredients easily. However, I always like to alter ingredients and see what I can substitute with healthy ones.

The finished product!

A few years ago I fell upon a type of sugar called coconut sugar and I swear by it when baking. It is relatively a 1:1 substitution for regular cane sugar and is made from the heart of the coconut. I actually use it for a substitution of brown sugar as well, but this recipe calls for both coconut sugar and light brown sugar. It’s low glycemic and has a beautifully sweet smell, except it doesn’t yield such a strong sugary flavor *disclaimer: I did mention these were going to be healthy chocolate chip cookies, so if you’re a sugar-fiend or really enjoy a traditional Toll House cookie, this may not be for you, but in fairness, give it a try and see what you think!* 

I started with my dry ingredients in a large bowl, whisking the flours (1 cup cassava, 1 cup A.P (all purpose)) salt and baking soda. Setting that aside, I took my butter, brown sugar, and coconut sugar and whisked together with my fancy new hand mixer *ooooh, ahhhhh* until it was fully blended and smooth.

After the mix blended, I cracked an egg into the brown sugar and butter mixture and blended on medium speed one at a time (two eggs in total) until fully immersed. I slowly added in the flour and mixed until all the flour was fully blended in and the batter became sticky. I decided to throw in two kinds of chocolate chips: milk chocolate chips and stevia dark chocolate mini chips because #yolo.

On two separate baking trays, cut parchment paper and scoop a tablespoon of batter into your hands and form small balls with the batter. Place on the rack and fill with three rows of four balls (12 in total per rack, 24 balls altogether). Bake for 15 minutes at 375 degrees, switching the top and bottom cookie trays halfway to cook evenly (and NOT do what I did and have one batch be perfectly brown while the other had black bottoms, sigh… I did say I’m not a baker…)

Let cool and enjoy 🙂 Again, these are not your typical chocolate chip cookies; they will be chewy, a little doughy, definitely healthy, and altogether quite tasty! I can’t wait for you to give these a try! ~ Nomaste

Coconut Sugar Chocolate Chip “Health” Cookies

Course Cookies, Dessert
Cuisine American, Cookies
Keyword cassava, coconut, cookies, healthy, paleo
Prep Time 25 minutes
Cook Time 15 minutes
Resting time 10 minutes
Total Time 40 minutes
Servings 24 cookies
Author nomastehungry

Ingredients

  • 1 cup cassava flour
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 12 tbsp unsalted butter (or 1 1/2 sticks) room temperature
  • 2 large eggs
  • 2/3 cup light brown sugar
  • 3/4 cup coconut sugar
  • 1 tbsp vanilla extract
  • 1 cup chocolate chips or cocoa nibs

Instructions

  1. Preheat oven to 375 degrees and make sure oven racks are in the middle of the oven.

  2. In a large bowl, whisk together the flours, baking soda, and salt.  Set aside

  3. In another large bowl, blend together on medium speed the unsalted butter and two different sugars until fluffy and creamy. About 4-5 minutes.

  4. Crack in one egg at a time into the butter mixture and continue to beat until fully blended.  Add in the vanilla extract and mix.

  5. Slowly begin to pour the flour into the butter mixture and blend on medium speed.  Add in the chocolate chips and mix well, about 2-3 minutes.

  6. Scoop some of the cookie batter into semi-wet hands to form balls and place on two baking trays lined with parchment, making 3 rows of four balls each tray (24 balls altogether).  Bake for 15 minutes, rotating the pans from top to bottom halfway through.

  7. Take trays out and let cook on the baking trays for 5-7 minutes.  Serve and enjoy!