I struggle with grains and flour and have for years; part of it I never realized until I started eliminating it from my diet and all of a sudden poof the gut aches and constant stomach burning seemed to subside. I think overall my body is still cleansing itself, but the difference in the bloat in my skin – not just my stomach, but my face, hands and feet was significant enough for me to take a step back and examine what I was doing, and what changes I should make. The remaining fact still remained – I DO LOVE SWEETS, so I had to figure out a way to still enjoy my habit of baking and getting the Almond or Coconut flour replacement figured out. Mind you, its not a perfect system and you have to experiment. I am not a big dairy intake person either so below are a few substitutions I have made to a wonderful gluten free recipe.
Whether you like chewy cookies or crisped crunch, that depends greatly on how long you leave them in the oven, but a watchful eye is required if leaving them in longer as Almond flour will burn much quicker.
Ingredients – I got this from All Recipes originally below are my alterations
- 1/4 cup brown sugar, light or dark (I substituted this for Swerve, a Granular Sugar Replacement – but be careful – its super sweet I used less)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons butter, at room temperature (I substituted this for applesauce, you can play with this a bit depending on the consistency you want)
- 2 teaspoons vanilla extract
- 1 large egg
- 2 cups Almond Flour
- 1/2 cup chocolate chips
- Preheat the oven to 350 degrees F. Lightly grease a baking sheet, or line it with parchment.
- Combine the brown sugar, baking soda, salt, and butter, and mix until smooth.
- Mix in the vanilla, egg, and almond flour, stirring to combine. Scrape the bottom and sides of the bowl, then mix for 1 minute at medium speed.
- Stir in the chocolate chips.
- Scoop the dough one level tablespoon at a time onto the prepared baking sheet; a tablespoon cookie scoop works well here.
- Gently flatten the cookies to about 3/8-inch thick.
- Bake the cookies for 9 to 12 minutes, until golden brown.
- Remove the cookies from the oven. Allow them to cool on the pan for 2 minutes, then carefully transfer them to a rack to cool completely.
Here are some of the pictures – I don’t have fancy photography – my cookies sheets are scratched and very used, I don’t have a fancy kitchen for that matter – but the eats are good and the baking smiles. Hope you get as much enjoyment as I did.
The consistency is going to be different, this will take some getting used to. If the mix is too sticky; and almond flour to your hands when rolling for cookies
Swerve is a brand new sugar replacement product, it is VERY sweet so use sparingly. It is made from plants so is a great alternative, because honestly – there is not a good replacement for chocolate chips – well carob, but I will just leave it at that. Just sayin’
The end result, I liked them – I am still working on refining my recipe and I will revisit this article once I perfect it. Bottom Line: My husband LOVED them and could not understand what I did not like about them, hey and the bottom line for me is; honestly I am making them for him too, so at least one customer is perfectly satisfied. Let me know how you did; and what alternatives you might use. For now its a work in progress – but one that does not hurt my stomach to eat! That’s a WIN!
Signing off from, The Life of a Jazz Promoter!!