Gluten Free Chocolate Chip Cookies with perfect texture!

gluten free cookies with soft texture, easy to makeWhat is missing from so many gluten-free cookies? The soft texture. And taste. And ease.  Finally, I found the gooey right-out-of-the-oven goodness I thought forever destined to be on my no-no list.

I am not gluten-intolerant (no more so than the average human, anyway) but am coming around more and more to the idea of cutting out wheat, especially white flour.  I lamented the memories of cookie-making as a kid with my sweet grandma. Eating the dough. Smelling the wafting warm scent of heaven filling the kitchen.  Eating cookies before they were cool.  Here we go…Gluten Free Chocolate Chip Cookies that deliver so I can make new tasty memories with my kids.

My undying thanks goes to the “Just Eat Real Food” Facebook page who posted a link to this blog post, “paleo chocolate chip cookies.” The picture didn’t snag me so much as the ingredient list. She boasted 6 simple ingredients (not exotic, hard-to-find, expensive items like so many other “healthy” desserts.)  She hit me on a day I was desperate for dessert so I bit.

Upon investigating, there are lots of versions of these recipes, so I apologize for posting yet another one, but I had to share the love. I made some notable changes, and doubled the recipe, because who only makes one pan of cookies? Yeah, that’s what I thought.

Chocolate Chip Cookie Love

almonds, star ingredient

Almonds star in this dish. You can make your own nut butter if, like me, you don’t have any on hand when the craving hits.

(titled because there isn’t anything in there that doesn’t love you back!*)
  • 2 1/2 cups almonds (preferably raw, unpasteurized, but use what you have.)
  • 2 Tbs coconut oil (or oil of preference. Add a bit more as needed to blend the almonds)

OR Substitute 2 cups almond butter for the first 2 ingredients (cuts on time and won’t need a blender if you go this route!)

  • 1/2 cup raw honey or agave (add more or less to your sweetness preference)
  • 2 eggs (free range, if you can!)
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1/2 tsp salt (Himalayan is my preference)
  • chocolate chips* I never measure these. Just put in as many as you’re craving.

*Obviously, chocolate chips contain sugar and fats, depending on the kind you buy.  I for one feel okay eating a few of these when the rest of the cookie is healthy. This time around, I used a handful of dark chocolate chips. In the future I plan on using cacao nibs for a completely guilt free cookie.

Preheat oven to 350°
  1. In a Blendtec or high-powered blender (a food processor would probably also work), grind the almonds as fine as possible.  Melt the coconut oil and drizzle in (or just add, the Blendtec will heat it enough to melt.)  It may take a few rounds to get it creamy like nut butter. Don’t worry about getting it perfect, it will smooth out more with the other liquids, and a few chunks are actually tasty in the final cookie!
  2. Pour in the sweet stuff and pulse a bit. Then add the eggs and vanilla and pulse until combined.
  3. Add the salt and baking soda. With a spoon or spatula, stir until the dough is uniform. It will be pretty wet compared to regular cookie dough.  Throw in the chocolate chips. Stir.
  4. Scoop onto a greased cookie sheet.  About 2 Tbs each cookie, slightly flattened. They don’t spread much so you don’t want them piled too high.
  5. Bake 8-10 minutes. You want them just starting to brown on edges and dry to the touch on the outside.  Carefully remove from pan and let cool on a wire rack for at least 5 minutes, 10 preferably. They set up more as they cool.

before and after baking cookiesThe verdict?

Passed the hubby test. Shea stole one off the cooling rack. I don’t think he realized I was cooking “healthy.” He was soon back for more.  He ate more cookies than he has fingers!

Passed the kid check. They all scarfed. Even Zaida ate one, my four-year-old who won’t touch anything that doesn’t look processed without a fight.

And me? 2 thumbs way up! I loved them! True, I am hard up for healthy treats, but I don’t just pledge my allegiance to any old cookie that claims to kill me slower than the traditional goody. These chocolate chippers are cakier than traditional cookies, but still hit the spot.  These are not just “good for gluten-free” or “good for healthy snacks”…they are plain good! An instant classic welcomed with wide arms, and wider mouths!

Everyone clamored for seconds, thirds, eighths…even the cookie dough was tasty! So glad to have the homemade cookie experience back at my house!

VARIATIONS:

  • If you have almond butter, all the better. These will mix up much faster. I was thrilled to find I didn’t need to abandon my cookie dreams just because I was missing the main ingredient.  You could also use peanut butter, sun butter, or a blend of any other nuts and seeds you have on hand.
  • For a completely guiltless version, use cacao nibs instead of chocolate chips. I plan on trying nibs with dried cherries in my next version. You could also get your chocolate fix by blending cocoa powder in the dough and omitting the chips altogether.
  • I plan on playing with mashed banana in place of some of the nut butter. I also think coconut flakes would be fun. Oh, my mind is spinning with cookie dreams!

Let me know what you do with these.  Do you have a favorite cookie recipe? Share it on our Facebook page! Wishing you cookie dreams! mmmmm…..

Gluten free cookies worth making

 

 

 

 

 

 

4 comments on “Gluten Free Chocolate Chip Cookies with perfect texture!

  1. Katie B. on said:

    I can’t wait to try these! Chocolate chip cookies happen to be my absolute favorite treat. I recently cut out wheat, as I was planning on commenting about on your post about cutting out sugar and white flour.
    I also ‘splurged’ on Himalayan salt for the first time, and I’m in love. (I told my husband it is pink, and counts as a Valentine’s day present.)

    • Kristin on said:

      I love the pink stuff. I was going to post on Himalayan salt soon. (on my list of to-dos) Thanks for sharing a recipe on the LPB page! Let me know how your sugar/flour fight goes! Hard to go half way. I almost think I should ban it completely, because if I splurge and have a little, I just want more and more!

      • Katie B. on said:

        That’s the hard part about wheat. It seems people like me can’t have it in moderation. It really sets off the cravings. I’m still doing well without it. I’ll give it some more time and let you know more about my no wheat experience.

  2. Katie B. on said:

    I made them! It was worth the pain of making my own almond butter. It was much better than store bought, although store bought would be better if I wanted it go go faster. The dough was like working with caramel, I’m not sure if that had anything to do with using egg replacer. It was fun.
    I’d be interested in what variations you try.

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