Chocolate-chip cookies, made without grain
Grain-free baking is all the rage. I personally believe in the goodness of whole grains; there are important nutrients in whole grains. The problem occurs when grains are overly processed or when a ton of sugar has been added to them. In our house we tend to stick to quinoa, rice, oats, and pasta. The kids of course eat gluten-free toast, but Pete and I try to avoid even glutenfree bread products. We just feel better doing so. Processed grains can cause and exacerbate inflammation in the body. It’s not necessarily the grains themselves that cause inflammation, it’s the processing of them, and that includes flour. I personally believe that life is about balance. So I try to make sure that the core of our family’s diet is a wide variety of vegetables and fruits, healthy proteins and beneficial fats. We do enjoy grains, and even processed grains. But we just try not to overdue it, for the sake of better energy levels and healthier living.
This recipe is not only grain-free, but it’s also low in sugar and high in fibre. The perfect cookie if you ask me!
In my expert opinion, one can never have enough chocolate chip cookie recipes.
I think it’s the first recipe you need when you go gluten-free, nothing offers comfort like a freshly baked chocolate chip cookie. Right?
Grain-Free Chocolate Chip Cookies
2 cups almond flour 2 tablespoons coconut flour 1 tablespoon psyllium seed husks ½ teaspoon baking powder ½ teaspoon sea salt 1 teaspoon vanilla 1/3 cup maple syrup (or honey) 1/3 cup coconut oil , liquefied ½ cup chocolate chips Preheat oven to 350 Prepare a baking tray.
Combine almond flour, coconut flour, psyllium seed husks, baking powder, and sea salt in the bowl of your KitchenAid mixer (or a large bowl).
In a smaller bowl mix vanilla, maple syrup and coconut oil. Add to dry ingredients and combine. Stir in chocolate chips.
Scoop dough using a 1 tablespoon measuring spoon. Roll into balls and place on baking tray. Press gently with hand.
Bake at 350 for 10-12 minutes. Remove from oven and let cool on tray for 1-2
minutes. Place on cooling rack and let cool completely. Store in an airtight container (with a piece of gluten-free bread). degrees.