ALB's Gluten // Dairy // Sugar Free Chocolate Chip Cookies
ALB has been on the hunt for a “healthy" chocolate chip cookie. Gluten, dairy, and sugar free, of course, but one that still tastes like a R E A L cookie. After perusing, playing, and practicing with plausible recipes, she did it! Introducing ALB’s fought-over GF, DF, and SF Chocolate Chip [Oat] Cookie. It is devoured by cleaner palates in addition to those who think good-for-you food tastes bleh!
Adding oats to the cookies — which does add a wonderful consistency — makes them non-gluten free. There are wonderful gluten-free oat options out there, too. The more dry ingredients, the crumblier the cookies; this is simple to balance by increasing or decreasing the amount of coconut oil. Choosing to substitute brown sugar for all or part of the Truvia adds sugar to the recipe. To keep them sugar-free, ensure that the carob chips are unsweetened. They are a superb substitute for chocolate chips and the taste differs very little!
Prep time: 10 minutes + 1 hour of cooling
Cook time: 10-12 minutes
Serves: 11 cookies
As clean as possible: Bob’s Red Mill Rolled Oats | Sunspire Unsweetened Carob Chips | Nutiva Organic Virgin Coconut Oil | Simply Organic Ground Cinnamon | Simply Organic Vanilla Extract | Spectrum Natural Coconut Oil Cooking Spray | Bob’s Red Mill Gluten-Free All-Purpose Flour | Truvia | Bob’s Red Mill Baking Soda
// 1 teaspoon organic vanilla extract
// 1 large cage-free egg
// 2 tablespoons (or three small packets) Truvia // Using Stevia makes the cookies too bitter; to make them more like a classic chocolate chip, substitute part with brown sugar. This makes recipe non-SF*.
// 1/2 cup unrefined virgin coconut oil
// 1 1/2 cups GF all-purpose flour; 3/4 cup if using oats // Any type of GF flour works fine. However, coconut flour makes the cookies too sweet!
// Optional: sub 3/4 abundant cup of rolled oats for 1/2 cup GF all-purpose flour // Using oats makes recipe non-GF*.
// 1/2 t baking soda
// 1 t cinnamon
// 1/2 cup unsweetened carob chips // They are GF, DF, soy free, sugar free, and vegan, yet taste delicious!
// Coconut oil cooking spray
- Combine the vanilla extract, large egg, and Truvia into a bowl. Melt the coconut oil and let it cool slightly before adding to the bowl. Beat everything together until combined.
- Stir in the flour, oats, coconut oil, baking soda, and cinnamon. Get your hands dirty. Since the dough is rather crumbly, it is ok to mix and pack it with your hands.
- Once combined, fold in the carob chips.
- Lightly spray baking sheet with coconut cooking spray or use the leftover coconut oil from the measuring cup.
- Make 1 inch tightly-packed balls. The cookies come out best when they are more flat than round. Place on baking sheet and cover with Saran Wrap. The cookies do not spread while baking, so it is OK place them close together on one baking sheet.
- Chill the dough in the refrigerator for at least one hour (this allows the coconut oil to set, reducing crumbliness).
- Just before the hour concludes, preheat the oven to 350°F (177°C).
- Bake for 10-12 minutes, or until lightly browned.
- Turn off the oven and leave the cookies in for another 5 minutes.
- Remove from the oven and serve.