Name: Gluten Free, Sugar Free Chocolate Chip Cookies
Cook time: 17 min
Ingredients: 1/4 cup boiling water; 2 rounded teaspoons espresso powder; 10 drops NuNaturals Clear Stevia Liquidâ„¢; 1/2 cup virgin coconut oil, melted; 1/2 cup organic agave nectar; 1 large, free-range brown egg, lightly beaten; 1 tablespoon good quality vanilla extract; 1 cup organic gluten-free buckwheat flour; 1 cup organic gluten-free brown rice flour; 3/5 cup organic quinoa flour; 1 tablespoon arrowroot; 1 1/2 teaspoon baking soda; 1/2 teaspoon xanthan gum; 1/2 teaspoon salt; 1 teaspoon good quality cinnamon; 1/8 teaspoon fresh ground nutmeg; 1/2 cup unsweetened carob chips; 1/2 cup organic raisins

Gluten Free, Sugar Free Chocolate Chip Cookies

By: Amy Green of "Simply Sugar and Gluten Free" for NuNaturals

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By: Amy Green of "Simply Sugar and Gluten Free" for NuNaturals

These delicious sugar free and gluten free chocolate chip cookies recipe uses carob chips, three types of gluten-free flour, espresso and cinnamon to create a uniquely delicious sugar free chocolate chip cookies recipe. If you like these healthy cookies, you can find many more of Amy's recipes by visiting her blog: www.simplysugarandglutenfree.com.

Serves24

Cooking Time17 min

Ingredients

1/4 cup boiling water
2 rounded teaspoons espresso powder
10 drops NuNaturals Clear Stevia Liquidâ„¢
1/2 cup virgin coconut oil, melted
1/2 cup organic agave nectar
1 large, free-range brown egg, lightly beaten
1 tablespoon good quality vanilla extract
1 cup organic gluten-free buckwheat flour
1 cup organic gluten-free brown rice flour
3/5 cup organic quinoa flour
1 tablespoon arrowroot
1 1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1 teaspoon good quality cinnamon
1/8 teaspoon fresh ground nutmeg
1/2 cup unsweetened carob chips
1/2 cup organic raisins

Instructions

Preheat oven to 350 degrees F. Line a light-colored baking sheet with parchment paper.
Place ¼ cup filtered water in glass measuring cup & pop it into microwave. Bring to a boil, then stir in espresso & Liquid Stevia. Set Aside.
Fit a stand mixer with the whisk attachment, & place melted coconut oil and agave in the bowl. Mix on medium high speed for 3 minutes, until lighter in consistency. Add in egg, vanilla, and cooled espresso. Mix on medium until combined.
Combine buckwheat flour, brown rice flour, quinoa flouir, arrowroot, baking soda, xanthan gum, salt, cinnamon, and nutmeg in bowl & whisk until thoroughly combined.
Change mixer attachment to the paddle & add dry ingredients to wet ingredients, With mixer on stir, combine until just mixed scraping down as needed.
Mix in carob chips & raisins on stir setting, until just incorporated.
Using a rubber spatula, form dough into a bowl & cover with plastic wrap, placing wrap directly on the surface of the dough. Chill for one hour.
Using a spring-release cookie scoop to form even-sized dough balls. Roll and place on cookie sheet, pressing down to flatten slightly.
Bake for 15-17 minutes until cookies are lightly browned.
Let cool on wire racks. Store in an airtight container, or wrap in twos or threes and freeze for later.