Tessa the Domestic Diva. Being fairly new to chia seeds, I was facinated by this recipe that doesn't use eggs (for more about chia seeds, click here). I guess for those of you that have a phobia about not eating raw cookie dough, due to the raw eggs in the batter, can now make this and eat without guilt! ;)
Chocolate Chip Cookies - adapted from Tessa the Domestic Diva
Using Ghiradelli bittersweet chocolate chips, I reduced the amount to 3/4 c., only because I lost about 1/4 c. of the chips while stirring them in. You can try the full 1 c. if you wish. I also increased the palm sugar, since I don't have stevia that the original recipe called for.
4 T. coconut oil, melted
4 T. unsalted butter, melted
2/3 c. coconut palm sugar
2 T. ground chia seeds (or 3 T. ground golden flax seed)
1/4 c. almond milk
1 t. vanilla
1/2 c. teff flour
1/4 c. brown rice flour
1/4 c. sorghum flour
1/4 c. tapioca flour
1 t. xanthan gum
1/2 t. sea salt
1/2 t. baking soda
3/4 c. Ghiradelli bittersweet (60% cacao) chocolate chips
Preheat oven to 350 degrees. In a mixing bowl, beat the coconut oil,
butter, and sugars until creamy.
Add in the remaining wet ingredients, and chia seed meal, and beat until creamy. Let the meal "gel" with the wet ingredients for a few minutes (10 minutes if using flax seed meal). Mix your dry ingredients together and mix well
with the wet. Add in your chocolate chips.
Drop batter onto a cookie sheet, a generous tablespoon or so, about
3″ apart. Bake in a preheated oven for about 8 minutes, or when turning
just golden around the edges (because of the teff flour, you have look
carefully as they are a darker cookie). Do not overbake! Let set for a
minute or two on the cookie sheet then remove to a cooling rack.
Makes about 18 cookies.
More chocolate recipes:
- Chocolate Zucchini Bread from Simply Sugar and Gluten Free
- Chocolate Banana Bread from Gluten Free Girl
- Chocolate Avocado Pudding from Sugar Free Mom
- Chocolate-Filled Cream Puffs (Dairy Free) from Discovering the Extraordinary