Bake With Me: Grain, Dairy, & Sugar Free Chocolate Chip Cookies

I’ve got a friend coming over tonight to watch a movie, and I wanted to make sure I have something to offer her to snack on while she’s here. But, the thing about this is that she’s allergic to certain foods, while I’m sensitive to some. I figured paleo (grain, dairy, and white sugar free) cookies were the best way to go! Luckily, I’ve found a couple of good chocolate chip cookie recipes – I wrote about one here – that are quick, easy, and the ingredients are easily accessible for me.

Today I went with a new one I’ve been making since January from Danielle Walker’s Against All Grain, which you can buy here. (This post is by no means sponsored or promoted; I just enjoy this recipe and took the opportunity to share it.) Against All Grain is written in a way that I understand exactly what ingredients she calls for and am able to purchase them easily either at my local grocery store or online.

So, without further ado, here’s my process (original process found in Against All Grain recipe book or online here.):

IMG_4540

 

Grain, Dairy, and White Sugar Free Chocolate Chip Cookies

Ingredients

  • ¼ cup palm shortening, ghee, or grass-fed butter (I use Nutiva palm shortening)
  • ¼ cup coconut palm sugar (I use Coconut Secret cocounut crystals)
  • 2 tablespoons honey
  • 1 large egg, room temperature
  • 2 teaspoons vanilla
  • 1½ cups blanched almond flour (I use Bob’s Red Mill)
  • 2 tablespoons coconut flour (also Bob’s Red Mill)
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ¼ cup dark chocolate pieces
  • ¼ cup Enjoy Life chocolate chips (I just double the chips instead of using pieces and chips)

Process

First, I preheated my oven to 350.

Then, I measured out all of my dry ingredients into separate bowls just to make the beginning of the process easier.

Then, Danielle says, “Place the shortening and egg in a food processor and process for 15 seconds.” This is where you might think you’re stuck. I did at first because I don’t have a food processor. Instead I decided to use my trusty hand mixer or KitchenAid each time (today I used the stand-up KitchenAid).  The processor will make the texture more true to her recipe, so I would use that if you have it.

So I combined my Nutiva palm shortening (much like Crisco in the paleo world) and room temperature egg in my KitchenAid and mixed well.

The next thing she says is, “Add the coconut crystals, honey, and vanilla extract. Process again until combined.” I did this next, using Coconut Secret Coconut Crystals, Simply Organic Honey, and McCormick Pure Vanilla Extract.

After this, the recipe says to “add the flours, baking soda, and salt and process for 30 seconds. Scrape down the sides and pulse again if necessary to fully incorporate the dry ingredients.”

Again, since I don’t have the processor, I just mixed them as well as possible in my mixer. This is when I switched mixer attachments to the big whisk attachment – I felt like it would mix the ingredients more thoroughly – and it did! Then I scraped down the sides and mixed again. Usually I prefer to use sea salt, as she calls for, but my iodized salt was measuring out better, so I didn’t risk too much or too little salt this time.

Next she says to stir in the chocolate by hand. I stirred in my Enjoy Life chocolate chips. I never buy the chunks, so I doubled the chocolate chip measurement instead. I folded the dough in on itself with a spatula to make sure the chips were as evenly distributed as possible.

IMG_4550
The dough should look something like this after you’re done.

To make the dough-balls, she says, “Use a large tablespoon to scoop balls of the dough, placing them on a baking sheet lined with parchment paper. Lightly press them down to flatten, making disks about 1/2-inch thick.”

I have a trusty ice cream scoop with a button that pushes out the dough – I always use it for this step and make the dough round and flat with my hands.

I skipped the parchment paper lining because I already have a non-stick cookie sheet.

Next I just baked them for 10 minutes in the oven until they were brown. My oven runs very hot, so I probably should have bumped the time down a little since they turned slightly more brown.

And there you have it! Delicious and healthy chocolate chip cookies that you won’t feel bad about after eating. 😉

I will say that not all of my ingredients listed here are considered paleo-friendly, so if you’re looking to have completely clean ingredients, look into using sea salt or pink Himalayan salt instead of iodized and organic vanilla extract.

To me, these are best served warm with milk or almond milk. 🙂 Enjoy!

 

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