The BEST Chocolate Chip Cookies
I don’t want to eat any refined sugar, but I’m craving sweets, what can I eat?
Here’s the answer to that question, and thank you, Jesus, it’s an answer to your prayers if you have allergies or want to avoid foods containing gluten, eggs, dairy, grains, or refined sugar. Because this simple eight ingredient (most are already in your kitchen) recipe doesn’t contain any of those ingredients. I wanted to create an easy-to-make ooey-gooey chocolate chip cookie recipe gluten-free for those who have an allergy or sensitivity to gluten.
So I used King Arthur’s almond flour, which makes this recipe not only gluten-free but grain-free. Almond flour can be used one to one as a substitute for all-purpose baking flour in this recipe. I always like to mention which brand I use because different brands may yield different results. It doesn’t make your cookie better or worse, just maybe slightly different. If you can’t find the brands I used, no worries, use whatever brands you have on hand, or what is available, this is a simple recipe, so don’t overthink it! I’m sure your cookies will taste delicious!
For the thickener, I used cornstarch because that’s what I had in my pantry. You could use arrowroot; instead, these vegan thickening agents are interchangeable. The cornstarch is made from corn, while the arrowroot (sometimes referred to as arrowroot flour, arrowroot powder, or arrowroot starch) is made from a variety of tropical plants and has more calcium and fiber compared to cornstarch.
Whether you use cornstarch or arrowroot, they both will give your cookie a nice golden brown bottom and a slight crunch, while the rest of the cookie will be soft and chewy. And, did I mention they are ooey-gooey, right out of the oven?
The coconut oil replaces butter and helps create a thick, soft, chewy cookie and binds with the cornstarch to help add that crisp bottom. In baking and cooking where I want all the healthy benefits of coconut oil without the taste or aroma of coconut, I prefer to use LouAna brand Coconut Oil. It has a mild buttery flavor, so it’s a perfect substitute for butter. I’m always amazed when my family asks if I added butter to my steamed cauliflower mash because it tastes so rich and buttery!
For the sweetener, I used maple syrup instead of refined white sugar and brown sugar. It’s like a two for one; it gives this recipe the best substitute for both of these. Not all maple syrups are vegan, so if that’s important to you, then give Coombs Family Farms Organic Maple Syrup a try, it’s vegan and the one that I use most often. Brown sugar tends to help cookies become chewier and puff up, so by using this maple syrup instead, it’s a great alternative that gives your cookies a chewy and puffier texture.
I wanted to keep this recipe allergy-friendly, so instead of milk, I used Simple Truth Organic Coconut Milk in the purple can. It’s rich and creamy and full of flavor. Don’t use coconut milk in the cartons; it’s diluted with water and will thin out the dough and turn it into a batter.
And, now, to keep it sugar-free and get that ooey-gooey chocolatey chip goodness, you need to use chocolate chips that don’t contain any refined sugar. There are quite a few brands to choose from; I used Choc Zero brand Sugar-free Chocolate Chips. They are sweetened with Monk Fruit extract, and as the name implies, it has zero calories or carbs, it will not raise blood sugar levels. It’s a good option for people with diabetes and for those who are wanting to ditch the sugar. Another option would be Stevia sweetened chocolate chips, I like the brand called Luv it has 80% cacao and sweetened with Organic Stevia. The one caveat about Stevia is that some people experience a slight bitterness or aftertaste when eating Stevia sweetened foods.
Before baking, I sprinkled the dough balls with Natural Birth Xylitol, an all-natural sugar-free sweetener that doesn’t spike your insulin levels. I like the Natural Sweet Trading Co. brand; its large crystals (about the size of pretzel salt) makes it stronger and more resistant to heat. Sometimes large granulated sweet crystals are referred to as decorating sugar. Isn’t it nice to have a sugar-free alternative for this added touch? I think so too!
I love kitchen gadgets; they make tedious tasks easy-peasy! My favorite cookie scooper is the OXO Good Grips Medium Cookie Scoop. When using this size scoop, this recipe makes thirteen perfectly shaped, uniform cookies. Yes, not twelve, but thirteen, it’s a Baker’s Dozen! They will stay soft and chewy stored in an airtight container at room temperature for up to five days. You can also double the recipe and freeze half of the dough balls to have on hand whenever a sugar craving hits. Place the dough balls on a parchment-lined cookie sheet, and instead of putting it in the oven, pop it in the freezer. Once frozen, place dough balls into an airtight container and store in the freezer for up to three months. When you’re ready to bake, there’s no need to thaw the cookie dough first. Just take out what you want, put them on a cookie sheet, and into the oven, adjust the cooking time by adding 1-2 minutes.
The BEST Chocolate Chip Cookies
- 2 cups King Arthur's Almond Flour
- 1 tsp. baking powder
- 1/4 cup cornstarch
- 2 tbsp. LouAna coconut oil
- 1/3 cup maple syrup
- 1 tsp. vanilla extract
- 1/4 cup coconut milk canned
- 1/2 cup sugar-free chocolate chips
- xylitol crystals optional
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, add almond flour, baking powder, and cornstarch, mix well.
- In a microwave-safe bowl add coconut oil and maple syrup, heat for 1 minute or until melted. Add vanilla extract and coconut milk, stir to combine.
- Pour wet ingredients into the bowl of dry ingredients. Add chocolate chips and mix well.
- Place dough in refrigerator and chill for 30 minutes.
- Using a medium size cookie scoop, scoop dough and place on the parchment-lined baking sheet.
- Bake in oven for 18 minutes or until edges are golden brown.
- Remove from oven, allow to cool, eat & enjoy!