Hey guys, welcome back to the blog! It’s been a hot minute since I’ve baked some healthy cookies so to get back into it, I tried a new gluten, dairy, and sugar free chocolate chip recipe. I tried this recipe a couple of times to make sure it is foolproof and if you want a chewy, crisp cookie then this is the recipe for you. This recipe yields about 9 servings but you can easily halve or double it. They also store really well in the fridge, and they have a more soft, crumbly texture when warm.
Gluten Free Flours
The type of flour you use significantly impacts the texture of your cookie, for this recipe I used self-raising gluten free flour from Freee Farm, but you can also use any gluten free all purpose flour blend. I like using a pre-made flour mix to simplify the recipe rather than mixing different flours to achieve the right consistency. However, for this recipe I would avoid bean flour or coconut flour, which could change the taste and texture of the cookie.
For this recipe, I used a sugar free stevia/erythritol brown sugar from Truvia. I would recommend brown sugar for this recipe rather than white sugar blends because it gives the cookie that soft texture in the middle. If you want to substitute the brown sugar, coconut sugar should also work well.
Making it dairy free
If you want a dairy free recipe, you can use coconut oil like I did. If not, you can use traditional butter. I have not tried vegan butter with this recipe, but it should work as well. Your cookies need a source of fat to stay soft and chewy, if you skip it you risk having a dry and crumbly cookie.
Allow all your ingredients to come to room temp to prevent the coconut oil from solidifying.
Do not overman the dough.
You can chill the dough for 15mins before baking so that the cookie expands while the fat melts when baking.
Avoid flattening the cookie dough balls, they should spread out when baking, otherwise they’ll just melt into one big puddle.
1/4 cup coconut oil
1/2 sugar substitute (I used Truvia Brown Sugar)
1 tsp vanilla extract
A pinch of salt
2 cups gluten free flour
1/4 cup dairy free chocolate chips
Preheat the oven at 150ºC.
Whisk coconut oil and brown sugar until well combined.
Add in the vanilla, salt, and eggs.
Gently fold in the gluten free flour until it forms a sticky dough.
Fold in the chocolate chips and chill the dough.
Roll out cookie dough balls on a tray lined with baking paper, ensuring each one has enough room.
Bake at 180ºC for 15-20 mins or until they turn golden.
Allow them to cool on a rack and store in an airtight container.
There you have it! My favourite chocolate chip cookie recipe. I hope you try this one out and find more recipes you’ll enjoy. Please like and follow for more gluten free recipes. Thank you for reading xoxo.
Combining my two favourite snacks; banana bread and cookies was one of my best decisions. These cookies are gluten and dairy- free and are pretty easy to make. They are the ultimate guilt-free snack; the flavour of banana bread but with the fun of cookies, while incorporating whole ingredients and superfoods.
3 ripe bananas
1 cup almond flour
1 1/2 cup gf flour
2tbsp coconut oil
1/3 cup coconut sugar/xylitol
1tsp baking powder
1tsp vanilla extract
2tbsp cacao nibs / dairy-free chocolate chips
Mash the bananas and combine the eggs, vanilla, cinnamon, coconut oil and sugar together.
Fold in the baking powder and flour until it forms a sticky dough.
Spoon the batter onto a baking sheet, allowing space between each scoop.
Top with the cacao nibs and bake at 180ºC for 30-35 mins or until the cookies turn golden brown.
I enjoy having these cold, but you can have them however you’d like. Thank you for reading, let me know if you try them out and please like and follow for more recipes like this one.
These are seriously some of the best cookies I have ever made. I’ve mentioned before that I am allergic to nuts, but lately I’ve been experimenting with almond milk and I haven’t had any bad reactions to it, so I decided to try almond flour. Best. Decision, Ever.
These cookie are soft, chewy and taste amazing! The great thing is they are gluten free, dairy free and super healthy. Read below to find out how to make them yourself and if some of the ingredients don’t work out for you, don’t worry I have some substitutes.
2 cups almond flour
1/4 cup coconut oil
1 egg (or flaxseed egg)
1 tsp cinnamon (optional)
1tsp vanilla extract
1 tsp baking powder
1/4 cup coconut sugar (or maple syrup)
Add the almond flour, cinnamon, baking powder and coconut sugar to a bowl and mix well.
Add in the egg, coconut oil, and vanilla and fold the ingredients together using a spatula.
Line a tray with baking paper and use your hands or a spoon to scoop the dough. Tip: the dough will be more sticky and runny that regular dough, so I wet my hands with very little water before rolling and pressing the cookie dough. This prevents it from sticking onto your hands.
Bake them in the oven at 180ºC for around 10 mins (check on them regularly as they do bake fast).
Sprinkle them with some more coconut sugar and cinnamon and enjoy.
This is just the base recipe, I have also tried other variations. You can add raw cocoa powder, vegan chocolate chips or dried fruit to make your own version. Another delicious combination would be lemon zest and ginger. I hope you all enjoy this recipe and do let me know if you try them out.
This is a new recipe that I’ve created recently and the best part is it’s a no-bake recipe. These bites are a great snack that is gluten free, dairy free and nut free. I’ve struggled to fine a nut free recipe that does not include any complicated ingredients or a food processor, so you’ll find that most of these ingredients are pretty easy to obtain. However, the most important thing is that it is both healthy and tastes amazing!
1.2 cup Gluten free flour (I used Bob’s Red Mill)
1 large banana
1tbsp coconut oil
1 1/2 tsp honey (or maple syrup if vegan)
1tbsp chia seed
Raw cacao powder (optional)
Vanilla essence (optional)
Raisins or chocolate chips (vegan)
Firstly you are going to cook the flour. Don’t worry, this is fairly easy. All you have to do is cook the flour in a pan on low heat, stirring consistently until it slightly browns.
Then place the flour in a bowl and add in the cinnamon, cacao powder, chia seed and raisins.
In a separate bowl, mash up the banana until smooth and add in the coconut oil , vanilla and honey. Mix well, getting rid of any lumps.
Mix in the wet and dry ingredients together. You should have a dough-like consistency.
Roll the dough into little balls and then roll them in chia seed or coconut powder. Let them set in the fridge before having them.
This recipe takes about 10-15mins and it is truly worth it. It has healthy fats from the coconut oil and fibre from the chia seeds to help keep you full and similar to my other recipes, you can easily adjust it to your taste. I hope you enjoyed this recipe, let me know if you try it out and please like and follow for more posts like this one. Xoxo.
It’s healthy and it’s dairy, gluten and nut free! A new recipe and a personal favorite of mine. This recipe makes one large cookie or four small cookies, either way you can adjust the recipe to your serving size.
1 tbsp coconut oil
1/2 cup of gluten free flour (I used neofoods’ gluten free all purpose flour)
1 tbsp coconut sugar
1 tbsp vanilla extract
1/4 tsp cinnamon
1/4 baking powder
1 pinch of salt
2 tbsp dairy free chocolate chips (depending on which brand you use; some are made with almond milk or soy milk, so make sure to find out)
Add the egg, coconut oil, flour, vanilla, cinnamon and coconut sugar to a bowl and mix well.
Then add a pinch of salt and the baking powder and stir again, making sure there are no lumps.
Fold in the chocolate chips into the batter.
Line a baking tray with parchment paper or dust it with some flour. Spread out your cookie dough evenly onto the tray. (Tip: wet your hands or spatula to spread out the dough to prevent any sticking).
Bake for 10-15 mins on 180 degrees Celsius or until slightly golden brown.
Let it cool and enjoy!
Calories: 400 – this may differ depending on which flour and chocolate chips you’re using.
I hope you enjoy this recipe, follow and like for more posts like this. xoxo