Gluten Free, Sugar Free Chocolate Chip Cookies
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.