Guilt-free Gluten-free Coconut Chocolate Chip Cookies

So I have a quick backstory to this recipe. I recently posted a recipe for a Pear Blueberry Galette.  My original plan for that recipe was to create a super healthy gluten-free crust…well that obviously didn’t work out very well due to me using whole wheat flour in that recipe, which DID turn out. 

The results for that healthy gluten-free dough I intended to use? Super crumbly and dry…about fell apart in my hands. Now I could have tested it over again and combined different kinds of flours to aid its texture, but if I am going to be honest, I didn’t really want to and I like my gluten. 

However, I didn’t let that crumbly dough go to waste. I added a few ingredients to boost its moisture, a touch of sweetness, and ta-da! I created this cookie recipe. Let me tell you…It is addicting. I think my family went through the whole batch in a couple days…or maybe just one. 

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This recipe has got to be one of the healthiest cookies out there. Only sweetened with maple syrup, and I guess chocolate chips which can ultimately be substituted by cocoa nibs. However, I think a little bit of dark chocolate is healthy for you and won’t hurt anyone. 

Instead of regular all-purpose flour, I used a blend of almond and oat flour. To aid in the moisture and bind it all I added some softened coconut oil. Some may say coconut oil isn’t the healthiest, but it is much better than vegan butter. Feel free to substitute it with 1 mashed banana! 

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This recipe is…

Gluten-free & Vegan 

Super healthy and guilt-free 

Easy and oh so simple 

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Gluten-free Coconut Chocolate Chip Cookies


By: Taavi Elizabeth     Makes: 8-9 cookies 

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Ingredients 

  • 2 cups rolled oats 
  • 1 cup almond flour 
  • Pinch of salt 
  • 1/4 cup slightly softened coconut oil 
  • 1 tbsp water 
  • 1/4 cup dark chocolate chips (or cacao nibs) 
  • 2 tbsp desiccated coconut 
  • 1 tbsp creamy peanut butter 
  • 1 tbsp maple syrup 
  • 1 tsp baking powder 

Directions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. 
  2. Process oats in a food processor until a fine flour forms. Pulse in almond flour, coconut oil, and water until oil is evenly distributed and begins to clump up a bit. Transfer to a large mixing bowl. 
  3. Stir in the rest of the ingredients. The dough will look a bit crumbly, but as you work with it it will roll into a ball. Evenly space balls of dough on baking sheet and slightly press down with the palm of your hand. Bake for 12-15 min. or until bottoms are golden brown. Cool for 10 min. on a baking rack (this is vital to ensure your cookies won’t fall apart. The longer you let them cool the harder they will get). Enjoy! 

 

Notes 

*To make them oil-free simply replace the softened coconut oil with 1 mashed banana. I dont recommend applesauce as it’s too liquidy for the dough. 

*Feel free to replace dark choc. chips with cocoa nibs for an even healthier version.

*This is a really versatile recipe, so if you would like to add any other kinds of nuts, seeds, or dried fruit go for it! 

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