Healthy-ish Chocolate Chip Cookies (Gluten-Free)

Hi everybody!

I hope y’all are doing well! We’ve been busy with the garden lately but we’re all doing very well. I love the sunshine and I’ve gotten a “tank-top farmer’s tan”…heehee!

I’ve recently been experimenting with some of my recipes…switching out some ingredients for healthier versions. I already cook/bake with natural cane sugar and natural, unbleached, GMO-free flour but I’m taking things a little further than that. The recipe I’m sharing with you today is a gluten-free version of my husband’s all-time favorite…chocolate chip cookies.

I used coconut flour, which is a light flour that’s gluten free and low in carbohydrates and oat flour, which is an excellent source of dietary fiber, higher in protein and healthy fats, is gluten free, and lower in carbohydrates than most other whole grains.

Oats can sometimes get cross contaminated with wheat, rye, barley or gluten so if you or someone in your family can’t tolerate wheat (or are allergic), make sure that you use an oat flour that is certified gluten free. I used whole oats and made my own oat flour. You can find the recipe here. (It’s so easy!)

I used regular chocolate chips but if you prefer, you can use carob chips instead.

These cookies have a kind of cake-like texture and taste delicious! I’m sure you’ll love them!

Happy cooking!

~Renee

Gathering my ingredients.

Gathering my ingredients.

Here's the coconut oil before being melted...

Here’s the coconut oil before being melted…

...and after. You can hardly see it it's so clear!

…and after. You can hardly see it it’s so clear!

Adding the egg...

Adding the egg…

...and the vanilla.

…and the vanilla.

Now to whisk them together til they're blended and creamy.

Now to whisk them together til they’re blended and creamy.

Adding in the dry ingredients. I love the colors and textures in this picture!

Adding in the dry ingredients. I love the colors and textures in this picture!

All mixed up and ready to go.

All mixed up and ready to go.

I'm using my cookie scoop to make pretty uniform cookies. (I'm OCD like that. hahaha!)

I’m using my cookie scoop to make pretty uniform cookies. (I’m OCD like that. hahaha!)

Fresh out of the oven...looking delicious!

Fresh out of the oven…looking delicious!

I HAD to get a picture of them with the beautiful strawberry plate that Mama recently gave me! :-)

I HAD to get a picture of them with the beautiful strawberry plate that Mama recently gave me! 🙂

Healthy-ish Cocolate Chip Cookies

1/4 Cup Coconut Oil, melted & cooled

1 Egg

1 1/2 tsp Vanilla Extract

1/4 Cup Coconut Flour

3/4 Cup Oat Flour

1/4 Cup Coconut Sugar

1/2 tsp Baking Soda

Pinch of Salt

1/4-1/3 Cup Chocolate Chips (or Carob Chips)

Preheat oven to 350°F. Line cookie sheet with parchment paper (or lightly grease); set aside.

In a medium bowl add the melted and cooled coconut oil, the egg and vanilla. Whisk til smooth and creamy.

Add the next 5 ingredients and mix well.

Stir in the chocolate chips.

Using a cookie scoop or spoon, drop dough by tablespoonfuls onto the cookie sheet about 2 inches apart.

Bake at 350°F for 7-8 minutes or til lightly browned. Allow cookies to cool about 5 minutes on the cookie sheet then remove to a wire rack to cool completely.

Cookies keep well 3-4 days in an airtight container. (IF they last that long!)

Makes approximately 10-12 cookies.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2016

All rights reserved.

#chocolatechip #cookies #glutenfree #oatflour #oats #coconutoil #coconutsugar #healthy #yummygoodness

 

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