Wednesday, July 30, 2014

Better Than Your Grandma's Chocolate Chip Cookies (Grain-free, Vegan, No refined sugar)



Chocolate chip cookies. I mean, unless your an alien, who doesn't LOVE this classic dessert? For me, cookies have always taken the cake (well in this case, the cookie). And homemade chocolate chip? A favorite dessert since childhood. Whether warm, cold, frozen, dunked in milk....they never fail.

I have tried many gluten-free chocolate chip cookies out there and I have never been blown away by the taste or the ingredients. Most cookies are loaded with sneaky sugar or unhealthy fat --- providing a whopping 10 grams of fat per cookie or 200+ calories. Might as well buy a carton of Ben & Jerry's. Or how about the cookie that tastes like cardboard? No thanks, I'll pass.


So yesterday I was inspired not only come up with a grain-free version of my favorite childhood dessert, but also free of refined sugar and dairy. So in other words, vegan! And to my pleasant surprise, they taste DELICIOUS. Yes. Magic happened. Not only delicious, but according to my ultimate taste tester (husband, Carlos Albir), they are better than the real thing.

I have tried these cookies at room temperature as well as chilled in the fridge. Both versions are equally delicious providing a slight crunch on the outside, but a soft, gooey inside where you will find yourself not being able to stop. WARNING, these are super addicting.


The recipe below makes these cookies in "portion control" size (believe me you will need it), which is equivalent to your traditional "famous amos" cookie. But way more delicious :)

I hope you enjoy these amazingly delicious (and good for you) chocolate chip cookies. And yes, they are better than your grandma's.

BETTER THAN YOUR GRANDMA'S CHOCOLATE CHIP COOKIES (Grain-free, Vegan, No refined sugar)
3 cups of almond flour (or almond meal)
1/3 teaspoon of salt
3/4 teaspoon of baking soda
1/4 cup plus 2 tablespoons of melted coconut oil (non-vegans can use butter or whipped butter for less fat content)
4 1/2 tablespoon of agave nectar (or honey if following a Paleo diet)
3 teaspoons of vanilla extract
1 teaspoon of almond extract
3/4 cup of Enjoy Life Chocolate Chips

Preheat oven to 350 degrees. In a medium sized bowl mix together your dry ingredients: almond flour, salt and baking soda. In a separate large bowl, combine your wet ingredients: coconut oil, agave nectar, vanilla extract and almond extract. Mix well with a large wooden or plastic spoon. Make sure the coconut oil (or butter) is melted so you don't get any chunks in the batter. (*Side note: I mention in the ingredient listing that non-vegans can use butter instead of coconut oil. I have tried both versions and each way comes out equally delicious. I have also tried using 1/2 coconut oil and 1/2 whipped butter, which also comes out perfect).



Next add the dry ingredients to the wet. Mix well either using a wooded spoon or electric mixer. Make sure to scrape along the sides so everything is evenly combined and mixed. Now stir in your delicous chocolate chips :)

If you find that your batter is a little too wet or sticky, it helps to place the bowl in the fridge for a bit before scooping the dough onto cookie sheets. Since this isn't your average cookie dough, it will be more on the wet side versus doughy side. But don't add more flour. Just place in the fridge for about 20 minutes or so to firm up a bit and then it should be easier to scoop out.


Next, line your cookie sheets (I used two) in parchment paper. Using a tablespoon ice cream scooper (which I think is easiest) or just a regular tablespoon measurer, scoop your cookies! For the "bite-size" portion that I have in this recipe make sure you pack in and level the tablespoon with each scoop then slightly press down each ball of dough. I find that each cookie comes out the perfect shape and size this way. (If you find that the dough is sticking to the inside of the scooper, a helpful hint is to sprinkle the inside of your scooper with a gluten-free flour (I used arrowroot flour) and then wipe off with a paper towel in between scoops.



Bake cookies for 8-9 minutes, until the edges are golden brown. LET THE COOKIES COOL on the cookie sheets for at least 15 minutes. Try and restrain yourself from eating them right out of the oven as you want them to set first (and not fall apart), plus they taste way better at room temperature :)  You can store them in an air tight container in the fridge or freezer as they taste just as yummy cold!

1 comment:

Caitlin said...

These look sinful!! And I love your gingerbread man tbsp!!