Double Chocolate Chip Cookies – Gluten Free, Vegan
Easiest, healthiest Chocolatey Chocolate Chip Cookies
Is there enough “chocolate” in that title? It’s February as I write this and I’ve been focusing on chocolate recipes that are truly good for you. Still chocolate, but in the form of cacao and sweeteners that are “real food”. Yummy desserts that won’t leave you tired or craving sugar after you eat them.
If you can eat it at any time of day, even for a snack, it’s healthy. But can you still call it dessert? By my definition, yes.
In honor of Valentine’s day I had come up with some raw desserts that were chocolate-y and delicious but truly healthy. NO gluten, dairy, refined sugar nor refined grains were anywhere to be found in these recipes. They do have nuts, so anyone with true nut allergies would have to try to substitute seeds or a combination of quinoa perhaps and seeds. As I’m writing this I’m already getting idea of how to make these nut free. If that’s needed, let me know!
I digress; back to my newest cookie and how it came about. My sweet husband requested chocolate, chocolate chip cookies, this past weekend. Since I had been on a raw dessert kick, I asked him if raw was okay. Nope – he wanted baked and warm from the oven.
Challenge accepted! After a small misstep of overcooking the first batch, which he still found acceptable, he declared the second batch a winner! Yay!
Please let me know how you and your family enjoys these incredibly easy to make and healthy cookies. Even if you’re tired, you can whip these up in minutes – really, under 15 minutes from desire to oven. And they only take 8 minutes to bake!
2 cups organic finely ground almond meal
1 1/2 Tablespoons organic cacao powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup of organic coconut oil (melted) – use refined coconut oil if you don’t like the flavor of coconut.
3 Tablespoons organic maple syrup
2 teaspoon organic gluten-free vanilla
1/2 cup dairy-free semisweet organic chocolate chips [Note: you can also try bittersweet chips for a more sophisticated, less sweet cookie]
(Optional) 1/2 cup chopped raw, organic walnuts, pecans or peanuts – lightly toast them in a small saute pan before adding to the batter to bring out their flavor.
Preheat oven to 350 degrees.
Whisk together all the dry ingredients, except the chocolate chips. Add all the wet ingredients to the dry to fully combine. Lastly mix in chocolate chips and chopped nuts if you’re using them.
Place a small heaping teaspoon of dough on a cookie sheet about 1 -2″ apart.
Cook for 8 minutes or until they appear mostly set, but not they will still be soft. They can’t be judged by their color since they’re already brown.
Cool for 10 minutes on the pan and then an additional 5 minutes on a cooling rack to solidify. If you can’t wait that long, no problem – Enjoy!
Dr. Vikki Petersen DC, CCN
IFM Certified Practitioner
Founder of HealthNOW Medical Center
Author of “The Gluten Effect”
Author of eBook: “Gluten Intolerance – What You Don’t Know May Be Killing You!”