I never go a day without indulging in something sweet. Life is too short to not to. I’m not indulging in anything too unhealthy, but rather I find (or make) what I consider to be “healthy-ish” dessert options. Today I present to you a more nutritious version of your beloved chocolate chip cookie that is both vegan, gluten-free, and uses one of the friendlier sugars, coconut sugar.
Not too long ago I rolled my eyes at the entire concept of ‘gluten-free’. I thought that as long as I ate whole grains I was leading a pretty healthy life. It wasn’t until I learned about the modernization of wheat in my nutrition course that I became more understanding and interested in the gluten-free lifestyle. I learned that you don’t have to be allergic to gluten to experience sensitivities from it. I went on a one month gluten elimination diet to see if it would alleviate some of my health conditions such as brain fog, and eczema. I was surprised that I had noticeable improvements. After the month was up I didn’t even have much desire to introduce it back in my life. Eating gluten-free encouraged me to eat less processed foods and more whole foods! Shortly after re-introducing gluten my itchy skin came crawling back. It’s actually been eye opening to me that all of our health conditions can be traced back to what we eat. With that said, I’m not entirely committed to a gluten-free life but I do love embracing it as much as I can.
This chocolate chip recipe is a great gluten-free option for those who crave a good ol’ classic treat. They are also a soft, so If you want them to be harder I recommend storing them in the fridge. I prefer all my cookies cold! Try it out and let me know your thoughts.
Adapted from Alton Brown's The Chewy Gluten Free
- 1 tbsp ground flax seeds
- 3 tbsp water
- 3/4 cup coconut oil (not melted)
- 3/4 cup coconut sugar
- 1 tsp vanilla extract
- 2 tbsp almond milk
- 2 cups brown rice flour
- 2 tbsp tapioca flour
- 1/4 cup potato starch
- 1 tsp xantham gum
- 1 tsp kosher salt
- 1 tsp baking soda
- 10 oz chopped dark chocolate or vegan dark chocolate chips
Make your flax seed 'egg'. In a small bowl, whisk together the ground flax seeds and water. Place in the fridge for 10 minutes.
In a medium bowl, whisk together the brown rice flour, tapioca flour, potato starch, xantham gum, kosher salt, and baking soda. Set aside.
Place the coconut oil and coconut sugar in a large bowl. With an electric mixer on high speed, cream together until fluffy. Beat in the flax seed 'egg', vanilla, and almond milk. Reduce speed to low and mix in the dry ingredients, until just combined. Sir in the chocolate. Place in fridge for 1 hour.
Preheat oven to 375° F, and line two baking sheets with parchment paper.
Measure out a heaping tablespoon of dough. Roll into a ball and press down with your fingers to flatten slightly. Continue with remaining dough. Cookies should be spaced about two inches apart on baking sheet.
Bake cookies for 12 minutes. Remove from oven, and let cool on baking sheet for 2 minutes. Transfer to a wire rack, and let cool completely.