Oh Boy, oh Boy an healthier option for your favorite Chocolate Chip cookie!! Chocolate Chip cookies are a crowd pleaser and certainly a comfort dessert for most of us. They are easy to purchase ready made in the grocery store or you can whip up a healthier version your self. Baking is one of the easy food preparation processes I enjoy with my daughter. There is something about a stand up mixer that is fun and fascinating for a 4 year old.
The little ones around the house cannot get enough of these and they are are a "Mom Win." They are free of white and brown sugar and still pack enough sweetness to have my nephew Kellie Benoit Kerstetter asking for some to-go. And I obliged.
This is just 1 of my Chocolate Chip Cookie recipes as I love trying the recipe out with new flours and new sources of wet ingredients.
This recipe produces a chewy cookie with a cake like consistency.
Here is what you need:
1 cup of GF blended flour by Namaste Foods
1/4 cup of coconut flour
1/4 cup of almond flour
1/2 tsp baking soda
Pinch of salt
2 tsp vanilla extract
1/2 cup maple syrup
1/2 cup coconut oil
1/2 cup of nondairy chocolate chips by Enjoy Life Foods
2 caveats before getting started.
1. We used a stand up mixer
2. Don't over compress the dough when rolling it into balls before baking. This makes for hard cookies.
Keeping the chocolate chips on the side, in a bowl combine dry ingredients and mix well. In a separate bowl, mix wet ingredients and mix well. Slowly add dry ingredients into wet and mix well. By hand, fold in chocolate chips. When mixture is well blended refrigerate for 1 hour.
Do Not skip this step.... it will be too sticky to make pretty cookies.
After dough is chilled, scoop small amounts of the dough from the bowl and roll into balls. Flatten out the balls into a "cookie shape" not pressing too hard.
Arrange on a baking pan and bake at 350 for 15 minutes.
This recipe made 24 small cookies.