Better for You Gluten Free Chocolate Cookie Goodness (An Actual Recipe)

It’s Jules fault.

Jules of Jules Gluten Free Fame, and a creator of a recipe that was mentioned in my webinar with the NFCA on the gluten free diet and athletic performance, created a Gluten Free Cookie Swap on Facebook.  Ordinarily, I would not have participated because baking does take a modicum of measuring, and I’m the Not Really a Recipe girl.

But, Jules had to go and send me a direct message on Twitter.  The gauntlet had been thrown.

Now, I’m not one to say people should worry too much about what they eat on one given day, for example a holiday such as Thanksgiving or any one of the Chrismahanakwanzakah days.  5 days out of 365 days are not going to make or break an overall solid eating plan.  You can feel free to indulge and eat whatever your little heart desires on those few days that are holidays, and it won’t make a dent.

But, when the holidays blur together and all of a sudden one day has turned into one month…you may be looking for a way to get some actual nutrition from your sweets.

That is what this recipe is for.  (It’s still a cookie, but it’s better for you than the average bear cookie, and although I can’t condone eating them daily, it would likely be better than the sugar and trans fat laden processed gluten free crap that some people call “breakfast.”) With this in mind, I began.

I took a pen and paper to actually write things down into the kitchen.  Sacrilege.

I had been soaking some gluten free rolled oats in the kitchen.  I tend to eat mostly grain free as well as gluten free, but lately I’ve been having some gluten free oats from time to time.  In order to maximize the nutritional bang, I’ve been soaking them at least overnight, up to 24 hours if I remember.  Why am I soaking them?  Oats contain a substance called phytic acid.  Soaking the oats MAY lower the phytic acid content of oats, allowing increased mineral absorption.  The jury is still out on whether it really makes a difference, but it can’t hurt, might help, and truly I prefer the texture of soaked oats.  Fluffier.  Yummier.  I soak mine with enough warm water to cover them and a shot of cultured coconut milk.

So I had my soaked oats.  I’m a fan of coconut products, and so wanted to get some of those in there.  A protein boost is always good.  Chocolate is a main food group.  I started thinking and jotting down ideas.  And this, my friends, is an actual recipe.  Don’t panic though, there will be many more not really recipes in the future.  I lost my pen. ;)

The players and the game plan:

For the wet ingredients below, it’s helpful to let everything come to room temperature.  That way when you add the melted coconut oil it doesn’t freeze up and make little coconutty lumps.  Mix together all this stuff:

  • 100 grams of soaked gluten free oatmeal (dry weight) If you choose to not soak, count it as a dry ingredient. I soaked and used it as a wet ingredient, which I recommend because the coconut flour and protein powder make a “thirsty” batter.  If you don’t soak your oats, chances are good you’ll have to add more liquid.
  • 120 grams of canned or fresh pumpkin puree (not pumpkin pie filling.   Just the pumpkin, ma’am.)
  • 1/4 cup of liquid egg whites
  • 1 egg
  • 3 TBSP melted coconut oil (if it’s solid, microwaving for 30 seconds or so will do the trick)
  • 1 TBSP vanilla extract

Then mix together these dry ingredients in another bowl.  Once you’ve got ‘em all in there, give them a whisk to combine them well.

  • 3/4 cup Stevia in the Raw or equivalent sweetener of your choice
  • 2 TBSP (28 grams) coconut flour
  • 1 cup of chocolate protein powder (105 grams) I used Gaspari’s Myofusion Chocolate
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp cocoa powder

Once the dry ingredients are whisked together, add them to the wet ingredients.  I did half at a time.  When it’s all happily incorporated, add:

  • 3/4 cup chocolate chips or chunks (I used Ghiardelli’s 60% Cacao chips)
Yeah buddy.

These bake at 350 degrees for about 14 minutes.  Yes, 14.  Not 15.  In my oven, anyway.

Gluten Free Healthy Chocolate Chip Cookies

No wonder Santa wants cookies!

This made about 36 medium sized cookies.  They did spread a bit on the pan, and look and taste fabulous.  They give you a nice sweet treat while maintaining a modicum of nutrition.  When you cook at home, you control the ingredients and can choose the quality and profile of those ingredients.  Why not make them an excellent choice?

I figured the nutrition facts if you choose to make slightly larger cookies.  If you make 25 cookies in this batch, here’s the breakdown:

Per cookie:

85 calories

6 grams of fat

7.5 grams of carbohydrate, 2 of which are fiber

4.3 grams of protein

Enjoy!  Feel free to tweak and make your own variations-I’d love to hear what you come up with!

This post is part of my friend Amy at Simply Sugar and Gluten Free’s Slightly Indulgent Tuesday.

If you need some help planning an overall healthy gluten free diet, read my post on the easiest Gluten Free diet.

And if you want more, Gluten Free and Fit 101 has a lot more reading on living healthy and gluten free

If you STILL don’t have enough, get my free nutrition guide.

And that should give you enough reading for a while.

If you STILL want more, or you step by step guidance and a simple, checklist  approach to cleaning up your diet, check out 7 Quick Start Tips to Living a Healthy Gluten Free Fit Life.

Happy Holidays!  Leave these cookies for Santa (or the Chrismahanakwaanzakah elf) and you better believe he will pick up his pace the remainder of the trip!

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  1. [...] This post was mentioned on Twitter by Brian R, Gluten Free Fitness. Gluten Free Fitness said: #GlutenFreeCookieSwap Healthier &Tasty #glutenfree chocolate chip cookie #gfree #celiac http://t.co/6vknQxR [...]

  2. AmandaonMaui says:

    These look delicious. I don’t have chocolate protein powder. Perhaps I can use my regular protein powder (Raw Protein from Garden of Life) plus some cocoa powder?

    I love The Nourishing Gourmet. I found it through Kitchen Stewardship. Wednesday night is the Garam Masala Lentil Soup with Coconut Milk from TNG. I made the curried sprouted lentils Thursday. The sauce for those is amazing!

    I’m looking forward to making these cookies!

  3. Erin says:

    Hey Amanda!
    For sure you can use your regular powder and add cocoa powder. You may want to add a bit more sweetener depending on your tastes, as the chocolate protein powder I used was sweetened. Let me know what you think!
    I’m so hit and miss with curry-sometimes I crave it and by the time I make it I don’t want it anymore. I definitely need to experiment more with curries.

  4. Boy, Erin, you put all the good stuff in these babies! I don’t use protein powder … I’m betting almond flour with some cocoa and added sweetener might work well. I’m waiting on both oats and coconut flour to come in, so I’ll have to wait on these. Since I’m fighitng a cold and living on homemade chicken noodle soup these days, the timing will be just fine. ;-)

    Thanks for bucking tradition and making a recipe for us … and such a great one at that! I’ve got to get busy on my entry for Jules’ cookie exchange …

    Hugs,
    Shirley

  5. Maggie says:

    You are so cute Erin! Thanks for the tidbits about the oats too! Who knew? I would love to try these babies!

  6. Wendy says:

    YUMMY! Just found your site through the GF Cookie Swap…and I’m so excited!

    My daughter (age 7) and I both have Celiac. She has Type 1 Diabetes as well (dx age 24 months in 2005).

    I’ve also just embarked on weight loss adventure — sigh — this is new territory for me, so I’m looking for all the help I can get.

    Thanks!

  7. Erin says:

    Hey Maggie!
    You know me, I’m all about the edu-tainment ;)
    Let me know what you think when you try them-both the cookies and soaking oats!

  8. Erin says:

    Welcome Wendy!
    Good luck to you-you will be just fine :) There’s lots of support out here.
    Make sure to check out GF&Fit 101, and especially the article on celiac disease and weight loss. http://www.glutenfreefitness.com/weight-matters-weight-management-and-celiac-disease-part-3-weight-loss/
    Give shout if you have questions, and never be afraid to ask for help. If you want accountability/support, in the discussions tab on the GFF Facebook page there’s people with weight loss and fitness goals.
    Enjoy and be well!

  9. Erin says:

    Shirley,
    Maybe I should have called them “kitchen sink cookies” ;)
    I’m sure almond flour with cocoa and sweetener would work well. I considered throwing some of that in there as well, but decided that was getting a little silly, even for me.
    Hope you are feeling better and got the chicken soup IV all worked out ;)

  10. Jules says:

    Erin – You do deserve the prize for most persistence in posting! It’s up on the CookieSwap now – all is good! Now we just have to lobby to get your recipe to win!!! Thanks so much for pulling this together-I can’t wait to try them!!! : )
    ~jules

  11. Erin says:

    Thank you Jules and thanks for hosting such a great event! Very cool to have everyone’s recipes there. I’d love to hear what you think!

  12. Christine says:

    Wow. These cookies look great – I never would have guessed that they weren’t made with the usual fat/sugar/flour recipe!

  13. Erin says:

    Hey Christine!
    Thanks for stopping by and welcome! Thank you, and please let me know how they turn out for you :)

  14. Maggie says:

    Hey Erin – I am definitely going to try soaking my oats the night before! I like the sounds of fluffier oats! What kind do you use? We’ve always used Cream Hill Estates certified gf oats. But a friend of mine was telling me that organic oats are basically the same as certified gf oats, and cheaper! His brother eats them – and he’s VERY sensitive to gluten. Anyway, food for thought (pardon the pun!).

  15. Erin says:

    Hey Maggie!
    I’ve used Creamhill in the past, Bob’s Red Mill, and most recently Gluten Free Oats. Gluten Free Oats I think is my favorite, and they are GIG certified GF, which is a big plus in my book. I would never recommend anyone eat organic oats that were not specifically gluten free, as there is a high risk of cross contamination. I’m glad your friends brother has not reacted (outwardly, although he could certainly be having an internal reaction) but that is not a chance I would ever take or recommend.
    Soaking oats is yum! Let me know how you like them!

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