Holiday parties are on our horizon and there is always a big New Year’s Bash that our family goes to at the grandparents. So to make parties easier for my daughter, Elizabeth, who has food sensitivities to rice, corn, eggs & wheat the plan is to take her own food and party on as normal.
These cookies have been a long time in the making. We have made them many times in the past from this Almond Flour Double Chocolate Chip Recipe but that was before we learned about Elizabeth’s food sensitivities.
Right now we are working on healing her leaky gut and she is avoiding LOTS of foods but mainly rice, corn, egg, dairy & wheat.
Egg Free Gelatin Egg
So we adapted the recipe to use a gelatin egg. It worked!!! I tried a flax egg first and that was a bit too crumbly. If you aren't egg free just do one regular egg.
Dairy Free Option
If you are dairy free then you will want to do all coconut oil instead of butter. We have done it that way and the cookies definitely are softer and more crumbly but still good to eat. Elizabeth is tolerating butter and it makes baking just a little easier.
Sugar Free Cookie using xylitol
To make this recipe sugar free we used xylitol because I can get it REALLY cheap at our local Amish bulk food store.
Who would have thought?
You could also use Truvia or euryithitol as well. This conversion chart is handy to have for substituting! Staying away from sugar has helped to reduce Elizabeth's inflammation, pain and fatigue. Yay for that!
A gelatin egg is simple. Just take 3 T water plus 1 T of gelatin, mix it up and let it sit for 5 minutes.
Gluten Free Cookie with Almond Flour
The butter/coconut oil combo whipped up nicely with the xylitol. Then after adding the "egg" we were ready for the cocoa and "flour." This recipe calls for almond flour. I have not tried any other flours.
I did not add chocolate chips because they contain dairy but you certainly could do those instead of nuts. Or you can leave them out entirely. Love that this recipe is SOOOO flexible.
And yummy. Definitely don't forget yummy.
I used a small scoop(Pampered Chef) to form the cookies. Then I used the palm of my hand to smash them flat. I hate it when cookies don't melt and you have little cookie balls. I know. I'm weird.
They baked up beautiful! Make sure to leave them to cool on the pan for 5-10 minutes and they will transfer to a cooling rack MUCH easier. Don't ask me how I know.
Chocolate Cookies--yield 36 cookies
1/4 c Butter, softened
2 T. Coconut oil
1/2 c xylitol
1/4 Unsweetened Cocoa powder
1 tsp vanilla extract
1 large egg OR 1 gelatin egg
1/4 Baking Soda
1/4 tsp sea salt
1 1/2 c blanched almond flour
1/2 c walnut pieces(optional)
1/2 c chocolate chips(optional)
1. Preheat oven to 350 degrees. Line a baking sheet or stone with parchment paper
2. Mix together the butter, coconut oil in a large bowl until creamy
3. Next, add the cocoa powder, vanilla and "egg" & mix well. Looked like brownie batter to me
4. Mix in the baking soda and salt. Add the almond flour, 1/2 cup at a time, & mix until well blended
5. Using a spoon, fold in the chocolate chips and walnuts, if using
6. Use a small spoon or scoop to put dough on lined baking sheet. Flatten with palm of hand if you want a flatter cookie
7. Bake approximately 9-10 minutes. Cool for 5-10 minutes before moving to a cooling rack. Cookies will be VERY soft. They firm up a bit after completely cooling.
8. We store these in the freezer. For no other reason than we like cold cookies. They are great at room temperature as well!
**Trim Healthy Mama's this is an S recipe.
Eating with food sensitivities is SO challenging. Making "safe" chocolate chip cookies that taste much like the original recipe definitely was an awesome moment in this crazy adventure!
Chocolate Cookies are AWESOME! Especially ones that work for food sensitivities -- Tweet it!
If you try the recipe, leave a comment & tell me how they turn out!
Make sure to check out the following links!
I’m joining these ladies to bring you “Party Recipes That Make You Go Yum.” Yum is right!
Monday ~ Appetizers
Tuesday ~ Desserts