Chocolate Chip Cookies (Gluten Free, Dairy Free and Nut Free)
I pride myself in trying new versions of old recipes, in fact if I am completely honest, I do not often write down a recipe as I bake. I am more of a little of this and a little of that type of person. Because of this, every batch is a little different. One thing that is constant is that I have found a family of ingredients that fit into The Wahls Protocol diet Level one and sometimes two. I do not eat level three, the ketogenic level, because in the past when I have tried this level I have gotten worse and felt just horrible. It is not for me. Kudos to those that can manage that, but I am doing pretty well eating at the level I am at. I have been following this diet for over two years and it does wonders for my fatigue and overall well being. You do not need to be challenged with an illness to benefit from eating this way, I would highly recommend it to everyone.
Back to the cookies, I used sunflower seed butter for the base. Make sure you use a brand that does not have added sweetened, salt or bad oils.It should just be sunflower seeds. I have also made this butter at home with a high speed blender or food processor. It is very easy to do. I may do a post on that in the future. When using sunflower seed butter, if you do not want your cookie to be green in the middle you will have to add some lemon juice. The seeds react with the baking soda and turn the batter slight green when cooked. It doesn’t bother me and I have used them as a fun office cookie for St Patrick day! Just a teaspoon of lemon juice should take care of this if it is not to your liking.
I also use dairy free chocolate chips for all of my cookie recipes. My favorite brand is Enjoy Life. They have sugar in them so if you are following an anti candida diet you may have to omit them or make your own chocolate chips with stevia. I prefer coconut sugar for cookies rather than maple sugar as it allows for a creamed dough. This recipe is so flexible you could try any sweetener you prefer and will probably have successful results.
The one ingredient that is important to watch is the coconut flour. Start adding sparingly, no more then 1/4 cup, stir and let the batter sit for a few minutes while the flour soaks up the liquid. Add additional flour or water as needed until you get the dough to a consistency that you desire. The arrowroot flour can be omitted, and I sometimes choose to do this. I have found it lends to a more crisp and “cookie like” experience. Coconut flour on its own will result in a more dense cookie, arrowroot adds that bit of lightness that many people expect from regular baking.
- 1/2 Cup Sunflower Seed Butter
- 2 Eggs
- 1/4 Cup Coconut Sugar
- 2 tablespoons water
- 1/4 Cup Arrowroot Flour
- 1/4 Cup Coconut Flour
- 1 Teaspoon Baking Soda
- 1/2 Cup Chocolate Chips
- Add sunflower seed butter, eggs, coconut sugar and water in a large mixing bowl.
- Mix until creamed together.
- Add baking soda, arrowroot flour, coconut flour.
- Mix well. Let batter sit for a few minutes and then adjust the water or coconut flour to reach the desired consistency. (Don't be afraid to experiment)
- Add chocolate chips and stir.
- Bake for about 12 minutes in a 375 degree oven.
- Take out when golden brown and cool before removing from baking sheet.