I am a curious eater. This is why I’m stepping out and giving you two recipes for grain free chocolate chip cookies, but let me tell you how this happened.
It’s not that I’m 100% against grains. I’m not. But, I think there’s a lot to be said for avoiding them 80% of the time. I’m not about to call any food bad that I make here at Spinach Tiger. I do bake and cook with flour, rice, quinoa, etc. I want to make that very clear. However, I’m one of those people that just does better sticking to a diet most days that is heavy vegetables, heavy protein. I do notice that when I go about four or five days eating like this, I start to crave sweets. I especially crave chocolate. I need to have some choices for those days.
These are the cookies that I can turn to for that much needed sweet, chocolaty treat on the days I’m not eating pasta. I found them both at Baking and Boys, the blog assigned to me for the Secret Recipe Club.
Katrina had a lot of recipes for chocolate chip cookies. More than I think I’ve seen on any other blog. But what took my interest most was that she had two grain free recipes for chocolate chip cookies. She loves to bake, but is turning more and more to baking grain free recipes which fits my life style. She has a recipe for a grain free chocolate bundt cake that I may go back and try, because I love chocolate cake and it looked as good as any regular cake.
How to Make a Grain Free Chocolate Chip Cookie
The first was the real deal chocolate chip cookie from Against All Grain with no unrefined sugar. The second cookie was a chewy grain free chocolate chip cookie with no unrefined sugar and mainly made with almond butter from Unrefined Kitchen I wanted to write and ask Katrina which one was the best, but we’re not supposed to give away who we have until reveal day. So, I decided to do a grain free chocolate chip bake off. It’s super bowl day, why not have a grain free chocolate chip cookie bowl, right?
The first grain free chocolate chip cookie (A) is from Danielle at Against All Grain, author of a book by the same title. The second cookie (B) comes from the Unrefined Kitchen and the recipe is there. The joy of being assigned someone’s blog is learning what inspires them and find out about other blogs to read. I’ll be visiting both of those blogs frequently.
Here’s the funniest thing. Since I published this post last night, Katrina and I discovered we both had each other’s assigned blogs and we both chose to make two recipes. She made my best chocolate fudge cake and split pea soup. Is that more than a coincidence? Don’t you love when things line up like that?
Grain Free Chocolate Chip Cookie A (the red) is made with almond flour, coconut flour, coconut palm sugar, grass fed butter, egg, baking soda, vanilla, chocolate chips and my addition of pumpkin seeds, but you could use any nuts.
Grain Free Chocolate Chip Cookie B (the blue) is made with no flours whatsoever, only almond butter and I thought I read it wrong and was doubtful that it would bake like a cookie. There is baking powder, baking soda, egg, vanilla, and your choice of coconut or nuts. I chose nuts. It baked beautifully, and as it cooled, it was so good, I doubt you would know it was a grain free cookie. Really good. .
We loved both cookies. At first I was partial to chocolate chip cookie A (in the red) made with the almond flour. But, as the day went on, I started to lean towards the chocolate chip cookie B (in the blue).
Both are completely different. Both surprised us. I put them in jars and put the lid on so we would stop eating them. Now I know where to turn when I want a grain free chocolate chip cookies.
- ¼ cup grassfed butter or regular butter
- ¼ cup brown sugar (or coconut palm sugar)
- 2 tablespoons honey
- 1 large egg, room temperature
- 2 teaspoons vanilla
- 1½ cups blanched almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup bittersweet chocolate chips (see note)
- ¼ cup pumpkin seeds
- Preheat oven to 350 degrees F.
- In a mixer or food processor, cream butter,sugar, together. Add
- honey, egg, and vanilla.
- In as separate bowl, mix almond flour, coconut flour, baking soda, salt and mix until well combines.
- Add dry ingredients to wet ingredients and mix.
- Add in chocolate and pumpkin seeds.
- Drop cookies by tablespoon onto parchment paper.
- Flatten cookies as they will not spread out.
- Bake for 10-12 minutes.
- 1 cup almond butter
- ⅓ cup honey
- 1 egg
- 1 tablespoon vanilla extract
- ½ tsp. baking soda
- ¼ tsp. baking powder
- ½ tsp. salt
- ½ cup dark chocolate chips (look for gluten-free and dairy-free if you are trying to avoid those; I used Ghiradelli Bittersweet)
- ½ cup walnuts, chopped
- Preheat oven to 350 degrees.
- Line cookie sheet with parchment paper.
- Stir together almond butter and honey. Add egg, vanilla. Mix again
- Add salt, baking soda, baking powder. Mix well.
- Add chocolate chips and nuts.
- Scoop with a cookie scoop onto cookie sheets. Mixture will be very gooey and you may think they won't turn into cookies.
- Bake 8-13 minutes or until lightly browned.
- Yield: about 20 cookies with a level 2 Tbsp. cookie scoop