So I've got the gluten free thing down by now. There's lots of ways to get at that angle. But grain free too- that's more challenging in baking. But one morning , as I was trying to give a client less grains but still a treat, I was craving that challenge. I googled and analyzed recipes until I came upon one I sadly can't find to credit inspiration, and then set to work on amending it to my whims and preferences. If only baking was always that simple or life. (Sigh.) This time it was though and here is the result. Please enjoy.
Note: these are probably not low calorie but what they have in them are mostly ingredients that are full of fiber and will help with energy and keep your blood sugar from spiking and crashing and because they have real food in them, you will feel more satisfied when you eat them and by satisfied I don't just mean mentally or emotionally but also they are physically filling but not heavy. They are also not some gluten free fat free packaged fluff that you could eat a whole bag of and then be keeled over in stomach pain while your brain is on a sugar high. Lecture over now get crackin' at these cookies!
Chocolate Chip Pecan Cookies with Fleur de Sel
Gluten Free Grain Free Dairy Free Refined Sugar Free
Ingredients
¼ cup organic coconut oil melted ( preferably unscented)
¼ cup coconut palm sugar
2 tablespoons raw honey
1 large egg, room temperature
2 teaspoons vanilla
1½ cups blanched almond flour or any almond meal
2 tablespoons coconut flour
½ teaspoon baking soda
½ teaspoon sea salt
1 1/2 coconut sweetened chocolate bars chopped about 2.5 oz
1 -2 tbs unsweetened nutmilk preferably homemade ( I use cashew or almond)
1 TBS flax meal
1/4 cup crumbled in hands raw pecans
Fleur de sel to taste
Procedure:
1. Preheat oven to 350 degrees F.
2. In a food processor or blender, cream the oil, coconut sugar, honey, egg, nutmilk and vanilla for about 15 seconds until smooth and fluffy. You can also use a hand mixer or mix by hand with a large fork or tablespoon if that's all you've got.
3. Mix the almond flour, coconut flour, baking soda, flax and sea salt mix the wet ingredients into the dry.
4. Stir in the chocolate and pecans.
5. Chill dough in the freezer for 10 minutes
6. Place golf-ball sized balls of dough on a cookie sheet lined with parchment or a Sil-Pat. Using another sheet of parchment on top of the dough, flatten them slightly with the palm or your hand or a spatula. The cookies don’t spread much so create the size and thickness you want prior to baking them. Sprinkle with fleur de sel.
7. Bake for 9-12 minutes, until slightly golden around the edges.
8. If you forgot the Fleur de sel . Sprinkle it now. Let cookies cool briefly or they will fall apart. Then remove from tray with a metal spatula.
Notes:
1. They will be fine overnight but after a day put in the fridge as gluten free cookies can spoil or change consistency quicker. They should have another two-three days in the fridge.
2. You can also freeze the dough balls or a roll of the dough if you only want to make a few at a time. Just make sure the dough is in in a freezer safe container or ziplock.