Baking grain free can be delicious but can also result in fairly heavy baked goods. Using nut butters or nut flours in large quantities can inflame the gut and add a lot of unnecessary calories. If you are following a ketogenic or low carb diet, calories may not be the main concern. I usually do not worry very much about calories given the quality of my diet. The only area that I have to be careful is with baked goods and if I am making a batch of cookies I can eat three or four without even blinking. I have done the calorie conversion for some of my recipes and in some cases, each cookie can be 100-120 calories! If I eat four than I just had a meal. This is not good for me given my nutritional needs and I always feel guilty after getting full on “dessert”.
When I am feeling like I have overindulged a bit too often, I look for creative ways to bake cookies that are a lighter on the stomach and the waistline. My solution for this particular iteration of one of my favorite recipes was to add applesauce for liquid and sweetness and to use tapioca flour for a crispier and lighter result. I usually use arrowroot flour and have no problems digesting it, but I happened to be out when I looked through the cupboard wanting to bake. Some find tapioca irritating, but in smaller quantities I can use it with no trouble. This is higher individualized and I recommend that you do some n=1 experimenting to see what if any of these flours are tolerable. The PaleoMom wrote a great blog about the use of grain free flours and I recommend this as a starting point for your research.
I also used Ceylon Cinnamon in this recipe. If you have not tried this cinnamon you are really missing out! It has a sweet taste and is considered the original cinnamon. If you have issues with your kidneys or liver, this cinnamon has a better side effect profile and should be used in place of Cassia Cinnamon. Livestrong has a brief article about these two varieties of cinnamon as well.
Alright then, on to the recipe!
- 1/2 Cup Natural Unsweetened Applesauce
- 1/2 Cup Organic Tahini Butter
- 2 Eggs
- 1/2 Cup Coconut Sugar
- 1/4 Cup Water (as needed)
- 1 Tablespoon Cinnamon
- 1 Teaspoon Baking Soda
- 1/2 Cup Coconut Flour
- 1/2 Cup Tapioca Flour
- One bag Dark Chocolate Chips (yup...I use the whole bag)
- Preheat the oven to 375 degrees.
- Mix together all of the wet ingredients until well combined.
- Mix in the dry ingredients and stir until batter is smooth. Let sit a few minutes for the coconut flour to fully adsorb the liquid.
- Add water as needed if batter becomes too thick.
- Throw in chocolate chips and try not to eat them:)
- Place tablespoon size on a silicone baking sheet.
- Press down as they will not flatten like regular cookies.
- Bake for about 12-14 minutes or until slightly brown on the bottom.
- Remove from oven and cool before removing from the sheet.