So if you scroll down, you will see my gluten-free, but with butter & refined sugar cookie recipe. I am off refined sugar, but wanted to share because I know not everyone is looking to get off it and maybe just want a gluten-free cookie that contains the other typical chocolate chip cookie ingredients.
I wasn’t satisfied with leaving it at that though because hey, I want to eat cookies sometimes too, but am no longer eating refined sugar. I also wanted to come up with a cookie that used all coconut oil and no butter.
At this point, the recipe I am about to post, fits that bill. Still, I plan to work on this to make it completely dairy-free too (as in no eggs), as well as make up or find a chocolate substitute. I’m pretty sure I could get carob here, but I’d rather either use organic, high percentage of cocoa dark chocolate naturally sweetened (meaning no refined sugar) or just come up with my own. Obviously, you can add whatever you’d like. I am not against chocolate (at all!), but I really want a cookie that is free from refined sugar in all forms, including the chocolate I use.
Note, these cookies get better as the days go by. One week later and they still look & taste delicious! They can be frozen, but I recommend consuming them throughout the week. They hold up like a traditional cookie much better the next day, so careful while handling them hot out of the oven, they can be very fragile.
Gluten-free, sugar-free, dairy-free chocolate chip cookies take III, or something like that…
2 cups of TEFF flour (it’s an ethiopian food & available at most health food stores. You can also order it online)
1/2 teaspoon baking soda
1/2 teaspoon salt
*I use pink himalayan salt in rock form and grind w/ our hand electric salt grinder*
12 Tablespoons of gently melted and cooled/room temp organic, virgin coconut oil (or butter if you can/want to do dairy)
350-500 grams of large (pitted) dates. I used 500 grams for this recipe. They were sweet out of the oven, but the next day & days following, they were just right! If you want to do less, I think 350 would still make for a nicely sweetened cookie.
1 large egg PLUS 1 egg yolk OR chia seeds/flax to make an egg substitute if you are dairy-free
3 teaspoons vanilla extract *I use my homemade vanilla extract : https://glutenfreeineurope.wordpress.com/2011/07/07/make-your-own-gluten-free-sugar-free-vanilla-extract/
2 cups (or desired amount, we use a lot!) of chocolate chips. Note, this particular recipe tastes really good with a lot as the texture is more on the cakey side. The melted chocolate compensates – in a very good way!
Also note, If you are in Austria (not sure about Germany/Switzerland, etc…) and can’t find chocolate chips, the €1 baking chocolate at Spar & Mpreis cuts up nicely and is delicious! The best part is you can get this chocolate at the train station on Sunday’s when everything else is closed. :-)
*Optional – Choice of nuts (for this batch, I used none)*
1. Pre-heat oven to 165 〫 C (325 〫 F)
2. Line baking sheet with parchment paper – set aside
3. Whisk teff (flour), baking soda & salt – set aside
4. In a food processer, blend your dates and gently melted/cooled organic, virgin coconut oil. Then scrap it out and put it in a large bowl. Note, it’s sticky business using dates, so be prepared. :)
5. Now add your set aside dry ingredients to above mix and beat on low speed or by hand. Low speed hand-mixer works best. Add chocolate (& nuts if desired).
6. Once you’ve mixed everything to your liking, refrigerate your cookie dough for at least one hour or until cool & hardened somewhat. Cooling the dough makes it easier to work with as the dates make it pretty sticky – you’ve been warned! :) If you don’t want to wait for the dough to cool, you can try coating your hands in Teff flour and rolling them that way. The dates really make for a sticky, hard to handle dough unless it’re pretty chilled.
7. Remove cookie dough from fridge and using a large spoon, form medium-sized balls. Instead of pulling them apart and re-constructing to make a nice looking cookie (like w/ the recipe below using butter & sugar), you will need to press them down with a spatula or by hand. The reason for this is w/out sugar, the cookies will not melt down. Once you’ve pressed them flat, bake for appx. 15-20 minutes, depending on your oven. The over-brown’ish color is due to both the Teff flour and dates, so you’ll need to inspect the cookie to make sure it’s cooked all the way through or the opposite, not overdone. It’s more difficult to tell when they are cooked (or over-cooked) since they’re not as light as a regular chocolate chip cookie.
Note: These cookies are best cooled off as the texture is more cake-like. They are also extra delicious and even better the next day and days following. Really! I am still eating them a week later and they’re gorgeous!
To keep moist, store in a tin or other air tight container.
p.s If you want a typical looking/tasting chocolate chip cookie (texture & taste-wise), please see my recipe below using butter & sugar. They are still gluten-free, but very much a typical chocolate chip cookie with the exception of the gluten.
For this particular gluten/sugar/butter-free recipe, it takes a bit more patience and work, but if you are willing to try it, you just might be surprised how delicious they are with no refined sugar and butter – dates & coconut oil instead. Mmmm…..