Oh chocolate chip cookies! How we love thee – let us count the ways! You’re ooey and gooey, warm fresh from the oven, a perfect blend of sweetness and slightly bitter from the dark chocolate. And best of all, we can eat as much raw cookie dough as we like because there’s no raw eggs in the batter! (Not that we’re recommending you eat raw cookie dough or cookies with wild abandon – just sayin’). But for those of you out there that can’t tolerate gluten, it seems like a battle of wills when faced with a plate of cookies. But we’ve yet to come across a healthy gluten-free chocolate chip cookie.
The problem with most gluten-free baked good out there is that they are just as bad for you as the real stuff – refined flour, white sugar, bad fats, no fiber. So we’ve taken to the kitchen to try and improve on what’s out there. One of our first successful GF creations was our flourless chocolate mini cakes, which have been a hit wherever we bring them.
Next, we decided to tackle everyone’s favorite cookie – chocolate chip. It was a hit! A nutritious and delicious gluten-free chocolate chip cookie has been born! Dig in!
- 1/3 c canola or grapeseed oil
- 2/3 c coconut sugar (or use half coconut sugar and half xylitol)
- 1 tsp. pure vanilla extract
- 1/4 c unsweetened vanilla almond milk
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- dash cinnamon
- 1 cup Pamela's Gluten-free Pancake and baking mix
- 1 tbs. ground flax seeds
- 1 tbs. chia seeds
- 2/3 c Gluten Free rolled oats
- 1/4 c chopped dark chocolate (72% is what we recommend) (can be dairy free if you use a dairy free chocolate, such as Enjoy Life)
- Preheat oven to 350F. Line a baking sheet with a Silpat (silicon baking mat) or parchment paper. Set aside.
- In a mixing bowl, whisk together the oil, sugar, vanilla, and milk.
- In another mixing bowl, whisk together the baking soda, baking powder, cinnamon, flour and oats. Add the wet ingredients to the dry ingredients and minx until combined. Fold in the chocolate chips.
- Scoop onto the baking sheet using a very small ice cream scoop or a 1-tablespoon measuring spoon. Place sheet pan into the oven and bake for 10 minutes.
- Remove from oven and let cool 5 minutes on the baking sheet before removing from the sheet pan with a spatula.
Helpful hint: it's best to let the batter rest for at least an hour before scooping and baking, and gets even better if you let it sit in the fridge for 24 hours.