We are still trying to cut down/out on our processed sugar, dairy and wheat consumption. In doing so, I've found that baking anything is sometimes a challenge. I have made chocolate chip cookies with almond flour, and while they are very good, they use coconut oil which makes them a little greasy.
Nick loves chocolate chip cookies with walnuts, so I do try to make them once-in-a-while. I finally figured out a recipe using white and whole spelt flour (instead of wheat), and substituting the white sugar with palm sugar (one of the sugars that is low on the glycemic scale). I haven't found anything to sub the brown sugar with at this point, without having the dough too wet. So moderation won out, and the brown sugar stays.
Chocolate Chip Cookies – my way!
- 11 1/2 ounce(s) 60% Cacao Bittersweet Chips
- 1 cup(s) butter or vegan non-hydrogenated margarine, softened
- 3/4 cup(s) Palm Sugar
- 3/4 cup(s) brown sugar, packed
- 2 large eggs
- 2 teaspoon(s) vanilla
- 2 1/4 cup(s) unsifted 1/2 white 1/2 whole spelt flour
- 1 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 1 cup(s) walnuts or pecans, chopped (optional)
Directions
Heat oven to 375ºF.
Stir flour with baking soda and salt; set aside. In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. Add eggs and vanilla, one at a time. Mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown.
While these aren't a gluten-free cookie, or sugarless for that matter, they do fill Nick's cookie void. I've made them many times for guests, and no one has ever questioned an ingredient.
If you try them, I'd like to hear what you think.