Chocolate Chip Cookies: Oil, sugar and gluten free
This chocolate chip cookie recipe is sweet and moist—not crumbly and bland like many gluten free recipes. Yet, there is no added sugar or oil! The pureed dates and walnuts create a candied, rich flavor. And each serving has 8 grams of fiber and 9 grams of protein, so technically, they don't even qualify as a "dessert."
- 1/2 cup walnuts presoaked if possible
- 1/2 cup water
- 10 Medjool dates pitted
- 2 Tbsp. ground flax seed
- 1 tsp. vanilla extract
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. sea salt
- 3/4 cup almond flour substitute coconut, chick pea or other high protein, high fiber flour
- 3/4 cup chocolate chips 72 percent cacao or higher
Preheat oven to 350 degrees.
Add all ingredients except the flour and chocolate chips to the blender. Blend until creamy and smooth.
In a mixing bowl, combine puree with 3/4 cup almond flour and chocolate chips. I've tried this recipe with coconut and chickpea flours and they are good too. Batter should be fairly wet, so if substituting another flour, you may need to adjust the amount.
If baking traditional cookies, scoop cookie dough onto a baking sheet lined with parchment paper. Flatten a bit—these don't spread; if you bake balls, you get balls (and that is good too!) If baking in cast iron, ensure skillet is seasoned to avoid sticking. Rub skillet with a little coconut oil if in doubt.
Bake for 10-12 minutes.
All chocolate chips are not created equal. Look for a high-cacao content. Kroger has organic chunks that are 72 percent cacao, with 2 grams of fiber and 1 gram of protein per tablespoon. This matters if you are watching your sugar.
If you like these, check out my fudge brownie recipe that also uses medjool dates and walnuts.