Sometimes I think I really should have named this blog The Cookie Momster. Cookies seem to feature prominently around here. They are by far our favorite baked good. Lately, I’ve been on a kick to create grain-free versions of some family favorites. Double chocolate chips cookies are my dad’s all-time favorite, so I thought I’d start there. I needed some inspiration, though. I’ve got the gluten-free cookies down. But, grain free? That’s another thing entirely.
Who does one look to for grain-free goodness? Well, there’s Elena of Elena’s Pantry, of course. And, Ricki, from Diet Dessert & Dogs. But, for this particular recipe, I had to look no further than Kelly, from The Spunky Coconut. She had a grain-free chocolate chip cookie recipe that I used as a jumping off point. Stevia and I aren’t really friends, though. So, out went the stevia and in went palm sugar. If you don’t have palm sugar you could sub succanat or even light brown sugar in a pinch. I love palm sugar for it’s caramel notes and subtle sweetness. And, it’s a whole lot cheaper than a lot of other natural sweeteners. (Oh how I love my Asian food store.) And, of course, I had to add cocoa. And, I wasn’t looking for a low-fat healthy cookie here, so out went the applesauce and in went more coconut oil. And voila!
Double Chocolate Chip Cookies
1/2 cup coconut oil (or palm shortening)
3/4 cup palm sugar
3 T. ground flax seed mixed with 3 T. warm water
1 t. vanilla
1/4 t. salt
1 t. baking soda
1 t. baking powder
1/2 t. xanthan gum
1/4 cup cocoa powder
1 cup almond flour
1/2 cup coconut flour
1/2 cup dairy-free chocolate chips
Preheat oven to 350°. Line 2 cookie sheets with parchment paper.
In a large bowl, cream together the oil and sugar. Add the flax and beat until light and fluffy. Add all other ingredients except the chocolate chips and beat until well-combined. Stir in the chocolate chips. (I did a few turns of hand kneading to get the chips well incorporated.)
Using a cookie scoop, scoop dough onto parchment lined cookie sheets. Flatten slightly with the palm of your hand.
Bake 10-12 minutes.
This post is linked up to Simply Gluten Free’s Photo Contest.