As long as I can remember, I’ve had two vices - chocolate chip cookie dough and that delicious dough baked into warm gooey cookies consumed piping hot, right out of the oven. I don’t know about you but I’ve burnt my tongue countless times because I couldn’t wait those grueling 10 minutes for the chocolate to cool. But hey, it was totally worth it in the moment. Am I right?
When going gluten-free dairy-free many moons ago, the idea of never eating one of my favorite childhood sweet treats was hard for me to swallow. It wasn't just eating the cookie or the delicious taste, it was also about wonderful memories of baking with my mom and all the love that was intentionally put into each cookie. To then share it with friends and family was the ultimate reward.
These also happen to be soy-free and low in sugar (compared to traditional chocolate chip cookies) They’ve evolved over time into what I think is the perfect (somewhat) healthy cookie.
Over the last five years, I’ve really been trying to reduce my sugar intake which meant finding other alternatives for the sugars in this recipe. I found coconut sugar made a great substitute for brown sugar and the stevia powder added a mild sweetness without the sugar spike from regular granulated cane sugar.
2 cups dark chocolate chips (I love the Enjoy Life Brand dark chocolate morsels)
1 cup almond flour
1 cup stevia baking powder (I used Stevia in the Raw brand if you can't find or don't like stevia, sub with 1/2 cup granulated sugar for a more traditional cookie)
1 cup coconut sugar
1 1/4 cup gluten free flour blend (Bobs Red Mill 1-1 gluten-free baking flour)
2 teaspoons vanilla extract
2 vegan eggs (I’ve used both Ener-G brand and Bob’s Red Mill)
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon Himalayan sea salt
- Heat oven to 375 degrees. In small mixing bowl whisk together gluten-free flour, almond flour, baking powder, baking soda, and salt. Set aside.
- In medium mixing bowl add earth balance, stevia powder and coconut sugar. Beat on medium speed for about 1 minute. Add vanilla extract and egg replacer and blend another 30 seconds or so until smooth and creamy.
- Slowly add flour mixture and beat on low speed until just combined. Stir in chocolate chips.
- On a baking sheet lined with parchment paper, drop 1 hearty tablespoon of cookie dough about 2 inches apart. Bake for 9-11 minutes depending on your oven. Let cool and set for 10 minutes. Serve warm with a glass of homemade almond milk from Wild Plate page 76. Enjoy!
Note: If you don’t have these sweeteners on hand, maybe don't care for stevia or want a more traditional cookie, feel free to use 1 cup organic brown sugar in place of coconut sugar and ½ cup organic granulated cane sugar for the stevia. They will still turn out amazing but have a higher sugar content.
*If you make this recipe, I would love to hear your thoughts and feedback in the comment section below. Oh and make sure to take a pic and tag me on instagram @wildplate6. I love seeing and sharing your version of these recipes!