CLASSIC HEALTHY CHOC CHIP COOKIES
Soft, classic, healthy chocolate chip cookie recipe
Here in this post, I’m finally sharing my healthy gluten-free chocolate chip cookie recipe (it’s long overdue, sorry).
This is a classic style, soft chocolate chip cookie that is actually healthy (OMG, is there anything better?).
This recipe is 100% refined sugar, gluten and dairy-free – but still as a perfectly crumbly, soft, melt-in-your-mouth texture. These cookies also contain good whole carbs, healthy fats, antioxidants, fibre and lots of healthy nutrients.
I love these cookies fresh out of the oven, and for days afterwards. My fave way to eat one, is to dunk it into a glass of unsweetened almond milk.
Hope that you love this recipe as much as I do!
Liezl Jayne XO
PS. You can also see how easy it is to make these healthy chocolate chip cookies on my YouTube channel, in (this video).
-1 + 1/8 cup brown rice flour
-1 + 1/8 cup coconut flour
-3/4 cup of pure coconut sugar
-1/2 teaspoon fine Sea salt
-1/2 teaspoon baking powder
-1/2 teaspoon bicarbonate on soda
-1 Tablespoon of pure vanilla extract (3 teaspoons)
-1/4 cup of 100% pure maple syrup
-3/4 cup of melted coconut oil
-2 free ranged eggs
-3/4 to 1 cup of chopped 100% dark chocolate (or 100g dark chocolate chips)
(Makes 30-35 cookies)
-For this recipe, I’m using 1 + 1/8 cup brown rice flour, and also 1 + 1/8 cup coconut flour (this flour combination will give the cookies a really good texture)
-Add the flours to a bowl with the pure coconut sugar, fine sea salt, baking powder and bicarbonate on soda
-Now you can add the wet ingredients to the bowl too – pure vanilla extract, 100% pure maple syrup and melted coconut oil
-To melt the coconut oil, I add the measured out amount to a small bowl, and then to a larger bowl I add some hot water. I place the smaller bowl in the larger bowl for a few minutes and wait for the coconut oil to melt (just careful not to burn your hands when you’re handling it)
-Mix all of the ingredients together with a spoon (not an electric beater)
-Next you can add the 2 free-ranged eggs, just crack each egg into the cookie batter and mix it up again
-Lastly, you can add about 1 cup of roughly chopped dark chocolate (you can also use dark chocolate chips – preferably unsweetened). I’ve just used 100% dark chocolate that I chopped up
-Gently mix that in with a spoon, and then place the cookie dough into the fridge to chill for about 15 minutes
-After a little fridge time, the cookie dough will be ready to use
-I’ve lined a baking tray with parchment paper, and have also greased it lightly with some extra coconut oil
-Measure out about 1 Tablespoon of the batter at a time, gently rolling and pressing it into a small ball in your hands, and then placing that on the baking tray
-Just keep doing that until the baking tray is full, and then you can gently press down each cookie dough ball (with your fingers) to create a cookie shape
-Repeat on another baking tray until all of the cookie batter has been used up
-This recipe makes about 30-35 cookies in total (depending on the size you make them)
-Bake the cookies in an oven that you’ve preheated to 325°F / or about 160°C for 15 to 20 minutes (until they’re looking slightly golden on top), I usually do 20 minutes
-After baking, just leave them to cool on the tray to set before removing them
-And then you can serve them and eat them, they’re amazing dunked into a bit of unsweetened almond milk (or another milk of your choice)
-Obviously they’re amazing just on their own, and you can store them in an airtight container to keep fresh
-This healthy gluten-free chocolate chip cookie recipe contains good fiber, healthy fats and good whole carbs too – and is a healthier alternative to your regular store bought processed kind of cookies, but is still a deliciously healthy naughty treat!
MADE WITH LOVE BY LIEZL JAYNE XO
Photos by Liezl Jayne Strydom – for liezljayne.com