A sweet friend texted me on New Year’s Eve to let me know she had found gluten, dairy, and soy free chocolate chips on sale and bought me some. I had to do some last minute grocery shopping the next day, so I stopped by the clearance shelf to see if there were more. Each bag was $1.89. I didn’t care what they tasted like. I threw caution to the wind and bought four bags. I tasted them as soon as I got home. Y’all, these taste better than the “real” deal. Seriously.
Since it was a new year, I decided to tinker around with an old recipe to come up with a new cookie recipe. It still needs some tweaking, which I plan on doing the next time I make these (see notes at the bottom).
2 Tbsp. Grapeseed Oil
2 c. Unsweetened Applesauce
1 scant tsp. Vanilla
2 c. Almond Flour
1 c. Quinoa Flour (this is rather bitter)
4-5 Tbsp. Unsweetened Cocoa Powder
2 tsp. Baking Soda
1 tsp. Salt (maybe a pinch more)
1 bag Dairy/Gluten/Soy free chocolate chips
Directions: MIx eggs, applesauce, oil, and vanilla with a wooden spoon. Add the flours, salt, unsweetened cocoa powder and baking soda, stirring with spoon until moist. Stir in the chocolate chips.
Spoon onto greased cookie sheet. These puff up like cake cookies, but do not spread out, so it is OK if they are close together on the sheet. Bake at 350 for 8-12 minutes, depending on size. Mine needed 12 minutes. Let cool about 5 minutes before removing from pan.
These are wonderfully chocolatey and tummy-friendly cookies. :)
The end result
1.) These taste similar to German chocolate cake cookies.
2.) Omit the chocolate chips for a sugar-free option.
3.) The almond flour gives a sort of “gritty” texture with the bigger pieces of almonds. I personally like the almond flavor with chocolate. However, when I omitted the chocolate chips, I did not like the flavor or texture as much. With the chocolate chips, it is completely fine.
4.) Nut-free option: replace almond flour with oat flour.
5.) I wasn’t too much of a fan of the quinoa flour taste in a cookie, so next time, I plan to replace it with either oat or brown rice flour.