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Gluten-Free, Vegan, Flourless Chocolate Chip Cookies

Posted Dec 01 2009 10:05pm

Today I am sharing with you a delectable little cookie recipe. A version of chocolate chip cookies that you've probably never seen before. One that doesn't contain any flour, sugar, eggs, or butter. No xanthan gum or starches either. Yep. A true "whole foods" cookie. One that pairs well with a glass of fresh, raw almond milk for dunking.

The base of this cookie is made from almond butter and quinoa flakes. It's a high protein, refined sugar-free, vegan cookie. Crispy on the outside and slightly gooey in the center.

The inspiration for this recipe came from a sample cookie I tried at our annual Gluten Intolerance Group Event a few weeks ago. The company that makes them is called Bonte Natural Foods and they are located right here, just north of Bellingham! I took one bite then looked at their ingredients. It read: Almond butter, eggs, GF oats, date paste, almond meal, honey, vanilla, and chocolate chips. For about a week I mulled the idea around in my mind and then finally created this recipe. It came out perfect the first time but I wanted to be sure so I sent it off to about 25 of my recipe testers.

The feedback I have received thus far has been fantastic. I hope you'll enjoy them as much as we do.



Almond Butter Chocolate Chip Cookies

These cookies are high protein, low sugar, vegan, and naturally gluten-free. Plus with no grainy gluten-free flours, these cookies stay moist and gooey in the center for days. I use chunky roasted almond butter; I don’t think raw almond butter would work here. For the ground flax, I grind my own in my Vita-Mix from golden flax seeds. A coffee grinder also works to grind seeds. I use Ancient Harvest Quinoa Flakes which I buy locally. They can also be found on Amazon.com. I use the Enjoy Life brand mini chocolate chips. The first time I made these I used cocao nibs which made the overall cookie not very sweet. When made with chocolate chips, the cookies taste sweet with a lovely chocolate flavor (the chips do have some cane sugar in them).

Yield: 18 cookies

½ cup packed pitted medjool dates (about 6 to 8 dates)
¼ cup hot water
¼ cup virgin coconut oil
¼ cup honey
¼ cup ground flax seeds
2 teaspoons vanilla
1 cup almond butter
1 cup quinoa flakes
½ cup almond meal flour (Bob’s Red Mill)
¾ teaspoon baking soda
¼ teaspoon sea salt
¼ to ½ cup mini chocolate chips (or cocao nibs)

Preheat oven to 350 degrees F. Lightly grease a large cookie sheet with coconut oil.

Place the pitted dates and water in a blender and let them soak for about 5 minutes. Then add the coconut oil and honey. Blend until very smooth, abut a minute.

Sprinkle the quinoa flakes, almond meal, baking soda, and salt over the almond butter mixture, beat again until well combined.
Transfer date-oil mixture to a medium-sized mixing bowl (scooping out every last bit) and add ground flax seeds and vanilla; beat on high with an electric mixture until combined. Add almond butter and beat again.

Drop dough by the large spoonful onto the greased cookie sheet. Lightly press each cookie down with the palm of your hand. Bake for about 10 to 12 minutes. Remove gently with a thin spatula and transfer to a wire rack to cool. The cookies will be slightly fragile when hot but will hold together very well after about 5 minutes of cooling. Enjoy!Source:www.NourishingMeals.com

Notes: Quinoa Flakes are made from organic quinoa that is steam-rolled into a quick cooking quinoa flake.



Other cookie recipes you might like:
 
Other News:
We have a WINNER for The Spunky Coconut Book giveaway! The winner was drawn using Random Number Generator and the winning number was  comment #48 ~ Jenn L.  Jenn, could you please email me your mailing address? Thanks everyone for participating. Happy Baking! :)

This post is also linked to Amy's Slightly Indulgent Tuesdays at Simply Sugar & Gluten-Free!
 

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