nutrition, recipes
by thewarriordoc

grain-free chocolate chip cookies [with vegan variation]

Everyone has been asking me for this recipe and I totally understand why! These cookies are so tasty and soft. They can be enjoyed by a few special populations (grain-free, vegan, dairy-free, lower-carb), but even people without any dietary restrictions LOVE them! I’ve included a couple variations with this recipe, including the much-awaited chocolate  Reese’s peanut butter cookie variation!

Grain-free chocolate chip cookies

 Ingredients:

  • 2 eggs or “eggs”
    • Option 1: 2 large eggs, whisked
    • Option 2: 2 1/2 TBSP ground flax seed and 3 TBSP water
    • Option 3: 2 eggs-worth of egg replacer (follow instructions on package)
  • 2 tsp vanilla extract
  • 1 1/4 cup almond flour/meal
  • 1/3 cup muscovado sugar (or brown sugar or powdered erythritol/stevia)
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp pink salt
  • 2 TBSP melted coconut oil (or Kerrygold butter)
  • 1/2 cup vegan chocolate chips (Sugar-free Lily’s brand or Enjoy Life brand)

Materials

  • Large mixing bowl
  • Cookie scoop
  • Hand mixer
  • Cookie sheet – I like air-bake sheets for even baking

Method:

  1. Preheat the oven to 350°F
  2. Prepare your “eggs” or eggs, whisk with 2 tsp vanilla extract, and set aside.
  3. In large bowl, thoroughly mix almond flour, sugar, coconut flour, baking soda, and pink salt.
  4. Add in coconut oil and mix well.
  5. Mix in eggs/”eggs” until very well-incorporated.
  6. Mix in the chocolate chips.
  7. Use tablespoon measure or cookie scoop to form perfect-sized dough balls.
  8. Bake for 15 minutes, or until edges are slightly brown, and allow to cool on the pan for 10 minutes. *Note* The cookies will not change shape so don’t worry if you see them and think they aren’t rising or baking properly!
  9. Enjoy!

Yield: 20 cookies

Nutrition per cookie (for variation with eggs, muscovado sugar, and Enjoy Life chips)

  • Carbs: 5 g
  • Fiber: 2 g
  • Fat: 8 g
  • Protein: 3 g

Chocolate Reese’s PB variation:

  • Add to dry mixture during step 3:
    • 3/4 cup of cocoa powder
  • Add to wet mixture during step 5:
    • 3 tbsp water
    • 1 more egg
  • Exchange chocolate chips during step 6:
    • 1/2 cup of Reese’s peanut butter chips (these have dairy so use non dairy pb chips if you can find them)