Chocolate chip cookies are the quintessential cookie that everyone needs in their baking repertoire and when you become a mother, you best know how to make chocolate chip cookies, because you don’t want your child to be raised in such a cookie-less world.
I’ve made a lot of chocolate chip cookies in my life, vegan, vegetarian, the ever so dreamy ones filled with all the bad for you ingredients and now I’ve got this one in the bag too!
Since Arren is allergic to gluten I try to avoid eating it as much as I can and with all the lack of sleep I’m dealing with sugar gives me an intense headache. I know boo hoo me! So I set out to make a chocolate chip cookie that was perfect for snacking or substituting as a lunch, because #momlife.
All the recipes I found contained almond flour and I don’t know about you, but man, almond flour is expensive and what if the recipe doesn’t work out? the idea of wasting such an expensive ingredient gave me the heeby jeebies! I started experimenting and found that sunflower seed ground up into a flour, makes the perfect substitute. Off I set to make the perfect cookie, instead I got stopped right in my tracks by another speed bump…
my trusty coconut oil….. didn’t want to work in this recipe!
after the initial shock and trying again with coconut oil only to have it not turn out the way I wanted again I decided to call it quits with the coconut oil. It wasn’t that it wasn’t working complete, it made a cookie. Just a really oily, crumbly cookie that tasted too coconut-y.
After all the attempts I finally got it! The perfect gluten free, sugar free, nut free miracle cookie that I’m just plain addicted to! If there is a chocolate chip helpline let me know, because I need to sign up bad before I can’t button my pants. Hey, at least they are semi healthy!
CHOCOLATE CHIP COOKIES – 20 Small cookies
- 3/4 cup sunflower flour (hulled sunflower seeds ground into a flour)
- 1/4 coconut flour
- 1/4 tsp salt
- 1/4 tsp cinnamon powder
- 2 tbsp cocoa powder
- 1 tsp baking soda
- 1/2 cup butter or margarine melted
- 1/2 cup maple syrup or honey ( I use way less for me, but it tastes way nicer with 1/2 cup of sweetener)
- 1 tsp vanilla
- 1/2 cup chocolate chips
Preheat the oven to 180 degrees C/ 350 degrees F.
In a bowl whisk together the flours, salt, cinnamon powder, cocoa powder and baking soda.
Whisk in the butter, maple syrup and vanilla. Mix until well combined.
Fold in the chocolate chips.
Let the dough rest for 5 -10 minutes in the fridge so the coconut flour can absorb the liquid.
Roll the dough into small balls and place on a non stick baking sheet. Flatten the balls with a fork. (these cookies wont spread like normal chocolate chip cookies.).
Place in oven and bake for 10 – 15 minutes, or until golden. Remove from oven and let cool completely before removing.
Start the binge!