I’m a sucker for chocolate chip cookies.
Chocolate chip cookies with any redeeming nutritional quality? I’m in!!
Gluten Free Healthier Chocolate Chip Cookies (inspired by Oxygen Magazine)
- 3/4 cup almond flour
- 3/4 cup coconut flour
- 2 cups protein powder (I used vanilla whey protein)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp cocoa powder
- 1.5 cups lowfat cottage cheese (I used and like Friendship 1% or 2%)
- 1/2 cup honey
- 1/4 cup coconut oil
- 1 egg
- 2 tsp vanilla extract
- 1/2 cup gluten free oats
- 1/2 cup chocolate chips
- Preheat oven to 350F degrees
- Combine first 4 ingredients and blend
- In a separate bowl, combine next 5 ingredients and blend (I used a hand mixer)
- Add wet ingredients to dry and mix with a fork
- Drop by teaspoonfuls onto cookie sheet lined with parchment paper. Bake approximately 12 – 15 minutes to a golden brown top
My concern is primarily with taste, then nutrition. Texture runs a very distant third for me. Quite honestly, I don’t even remember the texture of a gluten filled cookie, nor do I care to try to recreate it. I don’t miss gluten filled foods, and I don’t look at having celiac disease as a burden. I like naturally gluten free foods, and I eat the heck out of them.
Almond and coconut flour are very high in nutrition quality as far as flours go. Both contain quite a bit of fiber, and more protein than grain based flours. Almond flour also provides some healthy fat. Coconut flour is defatted, but I added back in some coconut fat by replacing the canola oil called for in the recipe, with coconut oil. When looking at the nutritional panels below, don’t neglect to look at the serving size given. The serving size on the coconut flour is almost 4 times that given for the almond flour. (It is common to give nutritional facts per 100 grams of product-so keep an eye out for that.) Half a cup is approximately 55 grams, but that will vary. Almond flour is denser than coconut flour. Measuring by weight is always more precise, but I’m not all that caught up in precision with recipes, as you know.
these were good. This recipe made A LOT! I froze about half the batch to enjoy another week. These are packed full of protein and fiber, with just enough chocolate chips to still feel like a treat. The blend of coconut flour and almond flour worked just fine in this recipe, and I think it would work in most muffin/quickbreads also.
Enjoy! What are your thoughts on using coconut and almond flours?