So I’m at it again…picking away at cookie dough. But I really couldn’t help it. My newest cookie creation just sorta…entices me beyond the strength I have to resist. Normally, I’m not super nuts about cookies, but I patted myself on the back for the creation because I really like these ones! Actually…the smart thing to do would be to not make delicious desserts that make healthy eating more difficult…like cookies. BUT…these are healthy! And we all know that a healthy lifestyle involves dessert…which includes cookies. Period.
What’s so great about this recipe is that not only is it gluten-free, but it’s also dairy-free! And it still tastes like a legit chocolate chip cookie. Sometimes those “healthy” cookies in the store just don’t cut it because of the one-of-a-kind cardboard flavour. I’m just not a fan. I used grapeseed oil instead of the traditional canola oil, margarine, or butter. Apparently, grapeseed oil is one of the few healthy oils that don’t turn into a trans-fat when put under the high heat used in baking. Score.
BUT my favourite thing about this recipe is that it used almond pulp from all that homemade almond milk that we’re constantly making! I know a lot of you people who are now making their own almond milk are trying to find uses for the leftover pulp, and if you are one of them…you better try this recipe! If you don’t make your own nut milk and still want to make the cookies, just get some almond flour from the store (or better yet, grind up your own!).
Once our almond milk is made, we simply dehydrate the pulp (or you can use your oven), put it in a bag, stick it in the freezer, and then grind some up in our high-speed blender whenever we want to use it. When we’re super on the ball, we grind it all up at once and store the flour in a big glass container and keep it in the fridge.
My Dad is gluten free (and mostly dairy free) so I made these for him, or I started out with the intention of him eating them all. Now, he might get half of the batch. Maybe. This makes 4 dozen.
Gluten-Free Chocolate Chip Cookies
- 4 ½ cups almond pulp flour
- 1/4 cup brown rice flour
- 1 tsp. baking soda
- 1 cup organic sugar
- 1 tsp. sea salt
- 1 cup grapeseed oil
- 1 egg
- 1 tbsp. pure vanilla
- ½ cup unsweetened almond milk*
- 1 cup semi-sweet chocolate chips (dairy free)
*Here’s the recipe we use!
Preheat the oven to 350 degrees. In a large bowl combine all the dry ingredients (except chocolate chips). In a smaller bowl, mix together the nut milk, oil, vanilla, and the egg.
Mix the wet into the dry and add the chocolate chips.
Make balls out of the dough and plop them out onto parchment paper lined baking pans.
Bake for 20 minutes. These cookies need a little more baking time than most, but it’s worth it. Remember that everyone’s oven heats a little differently, so you might need less or more time depending on your oven’s settings. Just keep checking in on the little balls of goodness and you’ll be fine!
Let them cool for 10-15 minutes and enjoy!
Nutritional Info (per cookie): Cals: 124, Fat: 9g, Sodium: 73mg, Fiber: 1g, Sugars: 4g, Protein: 2.5g
Note: When I logged the cookies into my nutritional information calculator they didn’t have almond pulp in their data base, so I substituted that ingredient for almond flour. So the cookies may have less fat and calories than the nutritional facts here say. But that’s good news, right?
In other news, our square foot garden is doing so well…I’m SO glad that we converted from our old-style of miles and miles of garden rows to this new and amazing technique of gardening! And our strawberries…gasp…right now they are the best thing in the world!
We picked two giant bowls of these beauties today! And we have to keep picking them every two days!
They are nature’s candy for sure…they may be small strawberries, but their popping flavour is out of this world! They are such a terrific snack when you’re craving sweets!
What’s your favourite kind of cookie? What are you enjoying about summer right now?
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