Sunday, March 18, 2012

(Grain-free) chewy choco chip cookies

I spent the morning making hockey pucks in the kitchen. What were supposed to be delicious treats turned into failed recipe after failed recipe. I really wanted to make some type of grain-free cookie but the recipes that I tried were not working. The texture was all wrong and lets not even mention my wasting half jar of my favorite raw almond butter from Trader Joes...
I was ready to throw in the towel but decided to give it one more try but this time I was going to freestyle. No recipe to start off with and whaddya know? These turned out so good! Michael tested them and gave them a huge thumbs up, after giving previous recipes vehement thumbs DOWN.  (I only tell you that so you know he isn't afraid to give his precious wifey honest feedback.)



I am currently not consuming grains, which makes baking a little tricky, but if you don't have almond flour or coconut flour on hand you could try this with oat flour but I haven't tried it so I can't guarantee anything!

Preheat your oven to 350 degrees.

Ingredients

1 cup almond meal (or almond flour. Almond meal means ground almonds with skin. Almond flour means ground almonds without the skin. Your choice.)
1/4 cup coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
2 mashed ripe bananas (you could probably sub 1/2 - 3/4 cup pure pumpkin to lower the carbs)
2 TBSP unsweetened cocoa powder
3 packets of Stevia
1 teaspoon vanilla
** Optional, but highly recommended: dark chocolate chips
If you are dairy free, I highly recommend the chocolate chips by Enjoy Life. They are delicious!

In one bowl mix whisk together the smashed banana, egg, and vanilla.

In another bowl, mix together the almond flour, coconut flour, baking soda, salt, unsweetened cocoa powder, and Stevia.

Combine the wet ingredients into the dry ingredients and mix together. If you choose to add chocolate chips, now is the time! Dump them in and mix.

Spray a cookie sheet with non-stick cooking spray or lightly grease with coconut oil.
Drop the dough into 15 little spoonfuls onto the cookie sheet.

Bake at 350 degrees for 7 - 9 minutes. They should still be soft when you take them out of the oven. If they aren't, start over because you burned them. These cookies will "set up" as they cool so they won't be quite as smushy as when you remove them from the oven but they will remain deliciously soft.

Makes 15 small cookies

Smear a bit of natural peanut butter on top if you like and enjoy this delicious grain-free treat!
Sidenote: Currently addicted to nude colored nailpolish, with this one being my favorite!

These macros are for the cookies without any chocolate chips in them or peanut butter on top:

Makes 15 cookies
Serving size: 1 cookie
Per serving
Protein ~ 3 grams
Carb ~  7 grams
Fat ~  5 grams
Calories ~  85


Let me know how these turn out for you in the comments below! Do you have a favorite grain-free baked goods recipe? I'd love to hear about it!

Want more recipes? Click HERE for brownies,  HERE for carrot cakesters, or HERE for cookie dough ice cream!

14 comments:

  1. Just made these. Didn't have coconut flour or bananas so left the coconut flour out and used ~1/2 can pumpkin instead. And 3T cocoa :). Delicious. Should've cooked mine longer than 8 min though.

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    1. I'm so glad that they turned out! And I can see how the baking time would need to be longer than 8 min if you choose to omit the coconut flour. The coconut flour is what slurps up much of the liquid. Glad you liked them! Can't wait to try them with pumpkin!

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  2. In ref to your sidenote: I MUST know what color that nail polish is! Can't wait to make these today. Mmm...:)

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    1. Hi there!
      I hope your cookies turned out as amazing as mine did!

      The nail polish is Sally Hansen "Smooth & Perfect" in color "Dune". I loooooove it!

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  3. Hey Jen,
    I want to try Stevia, but I see there are a couple of brands out there. Do you have a recommendation based on purity of product? Thanks!

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    1. For this recipe I used Stevia in the Raw, but I've used Truvia before to bake and it was just as good!

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  4. Hey Jen,

    I'm excited to see this post about grain free cookies as I myself have been experimenting with a few recipes. I can't wait to try yours, but I wanted to share a recipe that I've made a few times and each has been successesful :-)


    -3 large ripe bananas, well mashed (about 1 and 1/2 cup)
    -1 teaspoon pure vanilla extract
    -1/4 cup olive oil
    -1 1/2 cups flaked coconut
    -2/3 cup +1/2 almond meal
    -1/3 cup unsweetened coconut, finely shredded
    -4 tablespoons sunflower seeds
    -1/2 teaspoon ground cinnamon
    -1/2 teaspoon fine grain sea salt
    -1 teaspoon baking powder
    -1 cup 65% chocolate chips, more or less as you wish

    How to:

    1. Preheat oven to 350 F. Rack in the to third. 2. In a large bowl, combine -- mashed banana + vanilla extract + olive oil --set aside. 3. In another bowl, whisk together --flaked coconut + almond meal + shredded coconut + sunflower seeds + cinnamon + salt + baking powder --4. Add dry ingredients to wet ingredients. Stir until combimbined. 5. Fold in -- chocolate chips --6. With a small ice cream scoop, scoop the dough onto a parchment lined baking sheet, an inch apart. 7. Bake as long as you want, until nice golden brown, about 20 minutes. Depend on the size of cookies.

    Adapted from http://sweetmakemesmile.blogspot.com/2011/05/healthy-cookies.html?m=1

    Rochelle

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    1. Hey Rochelle!
      Oh wow, these sound fantastic! I will absolutely give these a shot. Thank you so much for sharing and I always welcome any other recipes you'd like to share!

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  5. Hey Jen,

    I'm excited to see this post about grain free cookies as I myself have been experimenting with a few recipes. I can't wait to try yours, but I wanted to share a recipe that I've made a few times and each has been successesful :-)


    -3 large ripe bananas, well mashed (about 1 and 1/2 cup)
    -1 teaspoon pure vanilla extract
    -1/4 cup olive oil
    -1 1/2 cups flaked coconut
    -2/3 cup +1/2 almond meal
    -1/3 cup unsweetened coconut, finely shredded
    -4 tablespoons sunflower seeds
    -1/2 teaspoon ground cinnamon
    -1/2 teaspoon fine grain sea salt
    -1 teaspoon baking powder
    -1 cup 65% chocolate chips, more or less as you wish

    How to:

    1. Preheat oven to 350 F. Rack in the to third. 2. In a large bowl, combine -- mashed banana + vanilla extract + olive oil --set aside. 3. In another bowl, whisk together --flaked coconut + almond meal + shredded coconut + sunflower seeds + cinnamon + salt + baking powder --4. Add dry ingredients to wet ingredients. Stir until combimbined. 5. Fold in -- chocolate chips --6. With a small ice cream scoop, scoop the dough onto a parchment lined baking sheet, an inch apart. 7. Bake as long as you want, until nice golden brown, about 20 minutes. Depend on the size of cookies.

    Adapted from http://sweetmakemesmile.blogspot.com/2011/05/healthy-cookies.html?m=1

    Rochelle

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  6. These look awesome! I have to make these soon!

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    1. You will not be disappointed - I promise!

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  7. The oat flour works out just fine- thanks for an awesome healthier alternative!

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  8. Hi, Jen!
    I'm a brazilian trainer (huge) fan of your work.

    I have this doubt: when you say packet os Stevia, how much stevia are you talking about? Is that stevia proper for baking?

    Thank you so much in advance,

    Gabriele Oliveira.

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    Replies
    1. Hi Gabriele,
      thank you for the kind words!

      For this recipe, I used the "Stevia in the Raw" packets, which are about 1 gram of Stevia per packet.
      (Link: http://www.intheraw.com/products/stevia-in-the-raw/)
      This Stevia is perfectly acceptable for baking and I've used it in many baked goods with great success.

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