I’m excited to share a new project I’ll be working on this month: 30 Days of Desserts. Every day this June I will be sharing a new treat, occasionally with a recipe if it turns out well. Every dessert will have a healthy component, such as gluten free, sugar free, vegan, and whole grain. I’m cutting it close on day one but I wanted to make sure I started the month on the right foot!
On a whim I created this cookie and loved it right away. There’s no added butter or oil, it’s refined sugar free, grain free, and did I mention it’s super quick and easy? No, it’s not a replacement for your gluten filled, sugar filled, tradtional chocolate chip cookie, but it’s really satisfying and dare I say it, healthy?!
Another thing I really like is that you can make just a few cookies which helps with portion control. For this recipe I’m just making three little cookies, though you can easily double the quantities. They might not look like a traditional cookie, but trust that they’re delicious! And as luck would have it, when I took these photos they came out a little funny looking. Here’s a photo of my first attempt. A little better, right?
Grain Free Chocolate Chip Cookie
gluten free, grain free, sugar free, vegan
makes 2-3 cookies
1/4 c almond meal/flour
1/4 c shredded coconut, finely processed
1/4 tsp baking powder
1 scant tbsp water
2 tsp maple syrup or honey
pinch nutmeg (optional)
pinch cinnamon (optional)
Preheat oven to 325° F.
With a food processor, grind shredded coconut until as fine as possible. Be sure not to turn it into coconut butter! Mix dry ingredients together. Add water and maple syrup and stir with a spoon until completely moistened and forms a ball. Add chocolate chips and form into cookies.
Bake for 10-12 minutes until lightly browned on top. Let cool and enjoy!