I am the Choc Chip COOKIE MONSTER
Halfway there. So I’ve just finished my second week of what I’ve ummm… affectionably dubbed “the bland diet”. My naturopath would be proud as I haven’t just tried to stick to it, as he reasonably requested, I HAVE strictly stuck to my small allotment of allowed foods.
This diet has certainly resulted in some interesting food combinations while I try to come up with interesting meal creations and I think I honestly have a renewed appreciation for the unadulterated flavours of fruit and vegetables, although I wont lie I still miss garlic and chilli big time. If you’re wondering what I miss the most I can tell you unequivocally that it’s TOMATOES!
I never realised how many tomatoes I must eat every day. Do you know how many of my staple recipes have tomatoes in them? Pretty much all of them *sigh* and GH cooking up delicious smelling pasta sauces full of sundried tomatoes, garlic, chilli and olives certainly hasn’t been helping my cravings! Thanks honey!
But honestly he has been very supportive and has forgone a lot of his usual meals to join me on “the bland diet” on a regular basis. I’m not sure I could do the same if the situation was reversed.
Anyway tomatoes, garlic and chilli are just my savory cravings, I’ve got my sweet cravings to contend with also. Cookies, chocolate chip cookies fresh from the oven with the chocolate still all gooey and melted… Uh oh almost drooled on my keyboard. So right before Bland Diet I had been experimenting with Gluten Free, Wheat Free, Egg Free Choc Chip Cookie recipes and thought I would share a couple of my favourites.
This first one I discovered while I was hunting for Coconut Flour recipes that didn’t require the need for copious amounts of eggs. It’s from which has heaps of great Coconut Flour recipes which are also mainly allergy foods free. I’ve made them twice and both times they haven’t lasted very long. The combination of the Coconut Flour, Coconut Oil and Almond meal give them such a yummy nutty flavour that you can’t eat just one.
The final product is a firm cookie but quite soft and chewy. I guess I mean they are kind of cakey but are definitely more cookie than cake. Okay I am not describing these very well so you will just have to whip up a batch to nosh yourself!
Choc Chip Cookies – Gluten Free, Wheat Free, Egg Free, Sugar Free
- 1/2 cup applesauce
- 3 tbs flax seed meal
- 1/2 tsp guar gum
- 1 tbs apple cider vinegar
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1/4 cup honey
- 1/4 cup melted coconut oil
- 1 cup almond meal flour
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/3 cup dark chocolate chips (or dairy free chocolate if you want to make this dairy/lactose free)
Preheat oven to 180C.
Combine the first 8 ingredients in the list and mix well.
The add in the almond meal, coconut flour, baking soda, baking powder and choc chips and mix again.
Either roll into balls or roll out with a rolling pin and cut with cookie cutters (will depend on if you make variations and how moist your mixture is).
Place on a line baking tray and bake for approximately 12 minutes.
Try and allow them to cool a little so they firm up. I know its hard to wait!
Nosh on them to your hearts delight!
(Made about 10 cookies – would make more if you don’t make big ones like me)
Okay so if those don’t float your boat and you like your choc chip cookies with a more nutty edge to them then check these beauties out. I love dark chocolate and nuts together and this recipe blends them together with the creaminess of tahini and resulted in them not lasting very long at all – nom nom nom. The original recipe is. I haven’t really changed it much…yet.
Tahini, Peanut Butter Choc Chip Cookies
- 1/3 cup brown rice flour
- 1/3 cup corn flour
- ½ tsp baking powder
- a pinch of salt
- 2 tbs dairy free margarine or 2tbsp rice bran oil
- 2 tbs crunchy peanut butter or your favourite nut butter ( I like hazelnut butter best so far)
- 1 tbs tahini (I use hulled tahini but it’s your choice)
- 1-2 tbs honey, (depending on how sweet you like your cookies)
- 1 tbs egg replacer mixed with 2 tbs water
- ½ tsp natural vanilla extract
- 1/4 cup chopped 70% dark chocolate
You could add in some chopped dried apricots or figs for extra yumminess.
Preheat the oven 180 degrees C.
Sift the flours, baking powder & salt together.
In a separate bowl, blend the margarine, peanut butter & tahini. Then add the honey, egg & vanilla and mix until completely combined.
Slowly fold in the flour mixture into the wet mixture. Then fold in the chopped dark chocolate and chopped dried fruit if using.
Drop spoonfuls of the batter onto a lined baking sheet.
Bake for 15mins or until golden.
(Makes about 12 cookies – if you didn’t eat half the cookie dough before baking!).
So as always please comment and tell me what you think of these and if you have any questions, changes or improvements I look forward to hearing from you.
Also I want to know what kind of recipes you want to see or you want me to try or modify to make it allergy free. I’m ready if you are!