More Healthy, Tasty Chocolate Chip Cookies

Gluten free chocolate chip cookies

Well, I’ve been messing with the recipe, and believe it or not these ones are healthier and tastier than the other basic chocolate chip cookies I posted a few months ago!  They’re gluten free and low glycemic, like the last ones, but they’re also dairy free this time.  The flavor of the sunflower butter is SO good in there!  These cookies do not taste like health food! As always, make sure to eat them in moderation, because they are healthy, but definitely not low in calories!  I’ve made a lot of cookies lately, but I promise we’re sharing them with friends, and not eating all of them ourselves!  The gardeners really enjoyed these today.

If you think it’s too much of a pain to use 3 different flours, I understand your frustration.  Now that I have changed out my pantry to include these things, though, it’s no big deal.  I think it’s worth the extra money and effort to make a healthy cookie that tastes so good!  If it keeps you and your loved ones alive and out of the doctor’s office, so that you can enjoy the friends, family, and life God’s given you, don’t you think it’s worth the extra time and effort?  Let’s shift out of that lie from our culture that food should be primarily fast, convenient, cheap, and addictive.  Food manufacturers don’t always use the word “addictive,” but the kinds of fats and chemicals they use do make it addictive.  They prefer to say that it tastes good, or “no one can eat just one.”  I would also argue that most Americans haven’t discovered how good food really can taste when you take out the stuff that’s killing us!  Healthy food tastes better.  I guess that’s a bit of a soap box, but hopefully you catch my drift here.  The focus of your cooking should be health, promoting family time by foods enjoyed together, and flavor (true flavor of whole foods), and those other things should be pursued as secondary priorities…well, actually, you can drop the addictive part altogether!

One other thing I’d like to point out before sharing the recipe is that the extra money you’ll spend to buy things like almond flour is SO much cheaper than drug bills, hospital bills, and time off of work for sickness.  Think about what an impact we could have on our country’s suffering health care system if we all took responsibility for our own health.  A few extra bucks on food can save you thousands in the long run!!!

OK, here’s the recipe:

3 Cups Almond Flour (not blanched)

1 Cup Whole Gluten Free Oat Flour

1 Cup Pamela’s Gluten Free Flour Blend (or whatever your favorite brand is)

1 Tsp Sea or Pink Salt

1 Tsp Baking Soda

1/2 Tsp Baking Powder

1/2 Cup Coconut Oil

1/2 Cup Sunflower Butter

3 Room Temperature Eggs

1/2 to 2/3 Cup Agave (or sweetener of choice…there are mixed reviews on how healthy this is, but my chiropractor/nutritionist recommends it and he’s really trustworthy!  I use it to keep the glycemic lower)

1/2 Cup Coconut Sugar or Organic Brown Sugar

2 Tsp Vanilla

1 Cup Chopped Walnuts

2 Cups Semi-sweet Chocolate Chips (check label to make sure they’re dairy free)

Heat oven to 350 (I prefer to use my convection oven and lower the temp to 325, but I know most of you don’t have convection).  Mix together dry ingredients and set aside.  Place wet ingredients into your stand mixer, and mix until smooth.  Make sure to use things at room temperature, or you’ll have a hard time incorporating the coconut oil.  Combine wet and dry ingredients in the mixer.  Mix in chocolate chips and walnuts.  Place spoonfuls of batter onto greased cookie sheets and bake for 12 to 15 minutes.  The bottoms should be slightly brown, and the tops a little cracked.  If you have trouble working with the sticky batter (agave does that), dip your fingers in water.  Enjoy!


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