Chocolate chip cookies 4 ways
Chocolate chip cookies that are vegan? Paleo? Keto? Wheat-free? Nut-free? Coconut-free? If you answered ALL OF THE ABOVE, then this video is for you! In it, Doctor Atoosa makes chocolate chip cookies four different ways to accommodate different dietary needs.
Paleo tip: You can also substitute protein powder for part of the flours noted in all the recipes below.
Recipe 1: Oatmeal chocolate chip cookies (wheat- and dairy-free, low glycemic)
Ingredients
1 cup almond meal
1 cup oat flour
1/2 cup old fashioned rolled oats
4 tbsp butter substitute (or coconut oil)
1/3 cup agave nectar or maple syrup
1 tsp almond extract
1 tsp vanilla extract
1 egg
1/2 cup dark chocolate chips (bittersweet)
Directions
Preheat the oven to 300°F. Mix the syrup and butter substitute together until creamy, add extracts and egg, and beat. Add the almond meal and coconut flour and mix, then fold in the oats and chocolate chips. Drop the dough by tablespoonfuls onto a greased cookie sheet and flatten them a bit, then bake for 15-20 minutes, until the edges begin to brown.
Recipe 2: Chocolate Chip cookies (Grain- and Gluten-Free, Vegan, Paleo, Low Glycemic)
Ingredients
1 cup almond meal
1 cup coconut flour
3 tbsp butter substitute (or coconut oil)
1/3 cup maple syrup or coconut sugar
1 tsp almond extract
1 tsp vanilla extract
1 egg substitute (made with 1/4 cup coconut milk and 2 tsp tapioca starch warmed over low heat until thickened + 1/2 tsp baking powder)
1/2 cup dark chocolate chips (bittersweet)
Directions
Preheat the oven to 300°F. Mix syrup/coconut sugar and butter substitute together until creamy, add extracts and egg substitute, and beat. Add the almond meal and coconut flour and mix, then fold in the chocolate chips. Drop the dough by tablespoonfuls onto a greased cookie sheet and flatten them a bit, then bake for 15-20 minutes, until the edges begin to brown.
Recipe 3: Chocolate Chip Cookies (Vegan, Paleo, Anti-Inflammatory, Nut-free)
Ingredients
1/2 cup tapioca starch
1/2 cup tiger nut flour
1 cup coconut flour
1/4 cup arrowroot starch
4 tbsp butter substitute (or coconut oil)
1/4 cup maple syrup
1 tsp almond extract
1 tsp vanilla extract
1 egg substitute (made with 1/4 cup coconut milk and 2 tsp tapioca starch warmed over low heat until thickened + 1/2 tsp baking powder)
1/2 cup dark chocolate chips (bittersweet )
Directions
Preheat the oven to 300°F. Mix the syrup and butter substitute together until creamy, add extracts and egg substitute, and beat. Add all the flours and mix, then fold in the chocolate chips. Drop the dough by tablespoonfuls onto a greased cookie sheet and flatten them a bit, then bake for 15-20 minutes, until the edges begin to brown.
RECIPE 4: Chocolate Chip Cookies (Vegan, Paleo, Keto, Anti-Inflammatory, Coconut-free [For Doctor Emi!])
1/2 cup tapioca starch
1/2 cup tiger nut flour
1/2 cup cassava flour
1 cup almond meal
1/4 cup arrowroot starch
4 tbsp butter substitute (e.g., Earth Balance)
1/4 - 1/2 tsp monk fruit sweetener (start with 1/4 tsp and adjust to taste once the dough is mixed)
1 tsp almond extract
1 tsp vanilla extract
1 egg substitute (made with 1/4 cup hemp milk and 2 tsp tapioca starch warmed over low heat until thickened + 1/2 tsp baking powder)
1/2 cup dark chocolate chips (bittersweet)
Directions
Preheat the oven to 300°F. Whip the monk fruit sweetener and butter substitute together until creamy, add extracts and egg substitute, and beat. Add almond meal and other flours and mix, then fold in the chocolate chips. Drop the dough by tablespoonfuls onto a greased cookie sheet and flatten them a bit, then bake 15-20 minutes, until the edges begin to brown.