Crunchy and Chewy Chocolate Chip Cookies

I have always loved chocolate chip cookies, but all of the butter, white sugar and white flour in conventional cookies has made me avoid them.  It’s nice to be able to make an alternative to these cookies using whole ingredients that are healthier for you.  Instead of butter you can use coconut oil or applesauce, in place of white sugar use maple syrup, honey, coconut sugar or sucanat and instead of white flour use a variety of wholesome, unprocessed flours like teff, oat, brown rice, spelt etc.  These two recipes also take into consideration your texture preference.  Sometimes I want a solid, crunchy cookie and other times I want something more soft and chewy.  Both recipes are delicious and are for the most part allergy free without sacrificing flavour.  (Also, I love cinnamon as it is great tasting and helps regulate blood sugar levels so I add it to most recipes or put it on fruit whenever possible.)

Chocolate Chip Teff Flour Cookies-Gluten, Dairy and Egg Free

Dry ingredients                     

·         ¾ cup teff flour

·         1/8 cup sucanat or coconut sugar

·         ¼ cup tapioca flour

·         ¼ cup arrowroot flour

·         1 tsp baking powder (Bob’s Red Mill)

·         1 tsp cinnamon

·         1/8 tsp fine sea salt

·         ¼ cup chocolate chips (I use Camino brand 70 % dark chocolate chips)

Wet ingredients

·         1/3 cup maple syrup

·         ¼ cup coconut oil

·         1 tbsp water

·         1 tsp vanilla

Preheat oven 350 o F.  Combine dry ingredients in a large bowl.  Combine wet ingredients in a medium size bowl.  Mix wet ingredients into dry ingredients with wooden spoon.  Mix well and then drop spoonfuls onto a baking sheet lined with unbleached parchment paper or greased with coconut oil.  Use metal spoon to flatten and shape as necessary.  Bake 10-12 minutes and cool on wire rack.

Chewy Oatmeal Chocolate Chip Cookies-Gluten and Dairy free (Egg free version too)

Dry ingredients

·         ¾ cup gluten free all purpose flour or brown rice flour

·         ¼ cup tapioca flour

·         ½ tsp baking soda

·         ¼ tsp xanthum gum

·         1 tsp cinnamon

·         1/8 tsp fine sea salt

·         1 ½ cup of rolled oats (Bob’s Red Mill)

·         1/4-1/2 cup chocolate chips

Wet ingredients

·         ½ cup applesauce

·         2/3 cup maple syrup

·         1 egg or 1 tbsp chia in 3 tbsp water (let stand)

·         2 tsp vanilla

Preheat oven at 350 o F. In a medium sized mixing bowl, combine all dry ingredients together except oats and chocolate chips.  In a large mixing bowl, whisk together all wet ingredients.  Mix dry ingredients into wet ingredients with a wooden spoon.  Stir in oats and chocolate chips and mix well.  Drop spoonfuls onto a baking sheet lined with unbleached parchment paper or greased with coconut oil.  Use metal spoon to flatten and shape as necessary.  Bake 8-10 minutes and cool on wire rack.

Another cookie recipe

Oatmeal Chocolate Chip Cookies (can be made gluten free, dairy free and egg free)

·         1 cup brown rice flour or oat flour

·         1 tsp baking powder

·         ½ tsp baking soda (ensure aluminum free)

·         ¼ tsp sea salt

·         ½ - 1 tsp cinnamon

·         ½ cup sucanat or 100% maple syrup

·         1 large egg or chia egg mixture (see above recipe)

·         ¼ cup + 2 tbsp unsweetened apple sauce

·         ½ tsp vanilla powder

·         2 cups whole oats

·         3/4 cup chocolate chips

Preheat oven 350 o F.  Line baking sheet with unbleached parchment paper or grease with coconut oil.  In medium bowl whisk together flour, baking powder, baking soda, salt and cinnamon.  In large bowl mix together applesauce, sugar or syrup and then beat in egg and add vanilla.  Work by had to stir in flour mixture and oats until combined.  Stir in chocolate chips.  Make even sizes of batter on baking sheet and slightly flatten cookie.  Bake for 8-10 minutes until bottom is browned.  Transfer to wire rack to let cool.

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