Let's face it. I love cookies. Every once in a while I make a batch from scratch. I always try to improve at least one ingredient when baking. In these chocolate chip cookies I managed to do a few things! Here is how I make tasty gluten-free chocolate cookies, with some minor improvements on the health scale. Here's how!
1. I add protein. Why does adding protein powder make a difference? There is sugar in chocolate chip cookies. Protein helps slow the rise of blood sugar glucose levels so that we don't see a crazy spike in blood sugar followed by a serious drop. It makes this rise a little more steady. Plus, protein is so important for HUNDREDS of functions in the body. I typically add 1-2 scoops.
2. I use butter, not margarine. Butter is a more natural ingredient than margarine. Yes it is filled with fat, but saturated fat is essential for the body in proper proportions. Margarine has too many ingredients, a lot of additives, and no fat. Don't be afraid of butter. Just be mindful of your saturated fats in your everyday diet! Look for grass-fed free range butter.
3. I avoid white refined sugar and use coconut sugar. Coconut sugar is tasty! It has a flavour similar to brown sugar and contains vitamins, minerals, and phytonutrients. Coconut sugar also contains inulin, which supports gut health. Regardless, it is a better alternative to sweeten your cookies. You can use coconut sugar on a 1:1 ratio.
So get baking! Let me know what you think!
- 1/2 cup of butter (grass-fed, free range for the best option)
- 1/4 cup brown sugar
- 1/2 cup of coconut sugar
- 1 tsp pure vanilla extract
- 1 large egg (I use duck eggs, but chicken eggs work here too!)
- 1 cup Bob's Red Mill gluten free all purpose flour
- 1/4 tsp xanthan gum
- 2 tbsp THB Organic Brown Rice protein powder (vanilla)
- 3/4 cup semi-sweet chocolate chips
1. In a large bowl, mix in all of your dry ingredients (flour, xanthan gum, protein powder, sugars). Wait to add the chocolate chips until the end.
2. In a separate bowl, whisk together your egg, butter, and vanilla.
3. Combine wet and dry ingredients. Whisk them together to create the dough
4. Add in chocolate chips & place mixture in the fridge for about 30 minutes until the batter is cool.
5. Preheat oven to 350 F.
6. Take a spoon and roll dough into balls about the size of a tbsp. Place on a cookie sheet with parchment paper about 1.5'-2' apart.
7. Bake for 8-10 minutes, or until edges are golden brown and you can stick a toothpick through the middle without any added dough. May vary among ovens.
7. Remove from hot tray to cool down for 5 minutes. Serve and enjoy!
8. Store in an airtight container at room temperature for up to several days. You can freeze them for longer storage!