Healthy Chocolate Chip Cookies (Gluten Free, Low Fodmap, Lactose Free, Grain Free option)

Recipe number 2 today using the new chocolate I bought yesterday Whittakers 72% Dark Ghana Chocolate.  My healthy alternative on the ever popular chocoalte chip cookie.  I made 2 batches to see how they compared and both were awesome.  One packed full of healthy fats with coconut oil the other I used dairy free Nuttelex spread.  I prefered the flavour with the coconut oil so yummy, nutrient rich, rull of antioxidants and all the health benefits from coconut oil. I am really pleased with this recipe too.  Another recipe I made for my guests thisarvo too!!

Healthy Chocolate Chip Cookies (with coconut oil)

Makes approx 12

1.5 cups sorghum flour (or amaranth for grain free option)

1/4 cup arrowroot/tapioca starch or corn starch

1 Tbsp coconut flour

1/2 cup coconut oil (not melted)

1/4 cup rice malt syrup

1 egg

1/2 tsp xantham gum

1/2 tsp baking powder

1.5 tsp vanilla

1/2 cup roughly chopped whittakers 72% dark ghana chocolate

 

Preheat oven to 180 degrees.  Line a baking tray with grease proof paper.

In a mixer mix the coconut oil and rice malt syrup for a couple of minutes, add the egg and vanilla.  In a seperate bowl combine all dry ingredients except dark chocolate.  Whisk with a fork until well combined.  Slowly add the dry ingredients into the wet a little at a time mix until combined.  Then add the chocolate and stiry by hand to combine.  Roll heaped teaspoon full into balls and place onto prepared tray.  Press gently with a fork to flatten.  Bake in the oven for about 15 minutes.

For added crunch add 1/3 cup of your favourite chopped nuts.

Chocolate Chip Cookies (with butter)

makes 12-16

125 grams butter or dairy free spread

1/4 cup rice malt syrup

1.5 cups sorghum flour (or amaranth)

1/2 cup tapioca/arrowroot flour or corn starch

1 Tbsp coconut flour

1 egg

1.5 tsp vanilla

1/2 tsp baking powder

1/2 tsp xantham gum

1/2 cup roughly chopped whittakers dark ghana chocolate

(see directions above, just cream butter and rice malt syrup and follow rest of instructions)

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5 responses

    • Don’t be scared at all, it really isnt that bad, you could just use gluten free SR flour but I don’t like using many refined white flours. That’s the only daunting looking part is the flour combo probably, you need to use more than one combo GF flour with baking unless using a pre made plain or SR gluten free flour. It’s just part of GF baking and you get used to it.

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