Lately, as I’m sure this may shock some of you who know me, I haven’t had much of a sweet tooth. Everything in the savory category gets me going to a point where I like to always have kalamata olives and kimchi on hand. Wilted greens with a bit of apple cider vinegar; yes please! In fact, I haven’t had the consistency of a sweet tooth for some time now, but when the feeling strikes or when I get an able mind, I spring into action for something to satiate my hankering. This time, it was COOKIES! And what better than two dozen–yes, I kid you not–chocolate chip cookies? For this woman, nothing.
I decided immediately that an older recipe wouldn’t do. I have used this one recipe for gluten-free chocolate chip cookies for a while, and though they taste like a chocolate wonderland, they wouldn’t be pin worthy. This time, I wanted something that would be both mouth-watering and eye-pleasing. After scouring the web for a while, I realized there was not one perfect recipe out there for me. Instead, I improvised.
One evening, a friend and I were bouncing our hips to some jazz singers, elbow grease stirring up some tasty treats. What follows is the final recipe that we couldn’t stop eating. It’s important to mention, in knowing the temptation to eat the entire batch, my friend sent the majority of these cookies home with me for my husband and I to enjoy. I thought it would be just my husband gormandizing these delicious treats. Sadly, that was not the case.
Chocolate Chip Cookies
-Gluten-free, Vegan, Low-Glycemic Index
- 2 1/3 cups all-purpose gluten-free flour blend
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 3/4 cup sucanat
- 1/2 cup coconut sugar
- 1/2 cup extra virgin coconut oil (between solid and fully liquified)
- 1/2 cup unsweetened original almond milk
- 2 tsp pure vanilla extract
- 1 1/4 cup mini chocolate chips (or whatever chocolate chunks you have on hand)
- Preheat your oven to 350 ° F
- Place baking stone out on counter and wipe down with a moist cloth; let water evaporate or dry with towel
- Using a medium-sized bowl with fork, sift together flour, baking powder, baking soda, & sea salt
- Set aside the flour mixture
- In a large bowl, using a hand mixer, cream together sucanat, coconut sugar, & coconut oil for 1 to 2 minutes
- Add in the almond milk, & vanilla extract and mix until well blended
- Slowly add the flour mixture into the creamed mixture; dough will be very thick (at this point, we started to use a bowl scraping spatula)
- Now fold in the chocolate chips
- Roll about two tablespoons of dough into a ball or use a scoop and place balls on baking stone
- Press dough down slightly with the back of a spoon or your fingers
- Place each ball about two inches apart
- Bake about 14 minutes (8-9 minutes if using a parchment paper lined baking sheet)
- Allow to cool on stone for 4 minutes
- Place cookies on cooling rack until fully cool OR enjoy warm and gooey!
- Store in air-tight container.
- Share with friends and loved ones and ENJOY!
- Cookies should bake on stone in about three rounds
- As stated above, makes approximately two dozen cookies (two inches across)
Today, I’m grateful I’m able to share this recipe with you and I’m heartened by the thought of you all making this tasty batch and sharing it with those you care for. Sometimes a little sweet something brings a lot of sweetness into your environment. And remember…bite responsibly!