Cookies that are Almost Good For You, and Almost a Recipe

I’m a sucker for chocolate chip cookies.

Chocolate chip cookies with any redeeming nutritional quality?  I’m in!!

Oxygen magazine is one of the few magazines that I have had a subscription to, and continue to subscribe to, for many years now.

I definitely do not agree with everything that is printed, but I do get some good ideas for recipes.

In the September 2010 issue there is an article with a very compelling headline:

Fat torching treats? Sign me up!

Fat-Torching Treats?  If only that were true!

Despite the misleading title (there is no fat-torching food, treat or otherwise, in reality) there were some pretty good ideas for making better-for-you treats.  And of that, I am a true fan.

The “fat burning cookies” recipe grabbed my attention.  With a few small substitutions, it became gluten free.

And the rest, as they say, is history in my belly.

Gluten Free Healthier Chocolate Chip Cookies (inspired by Oxygen Magazine)
Ingredients:
  • 3/4 cup almond flour **see comments below recipe
  • 3/4 cup coconut flour **
  • 2 cups protein powder (I used vanilla whey protein)
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp cocoa powder
  • 1.5 cups lowfat cottage cheese (I used and like Friendship 1% or 2%)
  • 1/2 cup honey
  • 1/4 cup coconut oil **
  • 1 egg
  • 2 tsp vanilla extract
  • 1/2 cup gluten free oats
  • 1/2 cup chocolate chips
How to:
  1. Preheat oven to 350 degrees
  2. Combine first 4 ingredients and blend
  3. In a separate bowl, combine next 5 ingredients and blend (I used a hand mixer)
  4. Add wet ingredients to dry and mix with a fork.  (Really do this.  I started with a wooden spoon, then a silicone spatula, then finally used the fork.  Fork for the win-otherwise you can’t mix it.  I also added about a half cup of water here, and this may be due to the protein powder.  Judge it by how thick your batter is, and add water slowly if needed.)
  5. Drop by teaspoonfuls onto cookie sheet lined with parchment paper.  Bake approximately 12 minutes to a golden brown top.
Okay, here’s some explanation for why I chose to use these ingredients.

-The original recipe called for 1.5 cups of whole wheat flour.  Well, I’m obviously not using that.  I could have used a premixed all purpose gluten free flour blend.  Or I could mix my own.  But I don’t, and here’s why.

-I’m lazy. I have no desire to mix up a special blend of multiple flours, I just don’t.  If you do, more power to you.

-My concern is primarily with taste, then nutrition. Texture runs a very distant third for me.  Quite honestly, I don’t even remember the texture of a gluten filled cookie, nor do I care to try to recreate it.  I don’t miss gluten filled foods, and I don’t look at having celiac disease as a burden. I like naturally gluten free foods, and I eat the heck out of them.

-Almond and coconut flour are very high in nutrition quality as far as flours go.  Both contain quite a bit of fiber, and  more protein than grain based flours.  Almond flour also provides some healthy fat.  Coconut flour is defatted, but I added back in some coconut fat by replacing the canola oil called for in the recipe, with coconut oil.  When looking at the nutritional panels below, don’t neglect to look at the serving size given.  The serving size on the coconut flour is almost 4 times that given for the almond flour.  (It is common to give nutritional facts per 100 grams of product-so keep an eye out for that.)  Half a cup is approximately 55 grams, but that will vary.  Almond flour is denser than coconut flour.  Measuring by weight is always more precise, but I’m not all that caught up in precision with recipes, as you know.

tropical traditions organic coconut flour nutritional panel

Tropical Traditions organic coconut flour nutritional panel

Honeyville Natural Almond Flour

Honeyville Natural Almond Flour Nutrition Facts

Bottom line-these were good. This recipe made A LOT! I froze about half the batch to enjoy another week. These are packed full of protein and fiber, with just enough chocolate chips to still feel like a treat. The blend of coconut flour and almond flour worked just fine in this recipe, and I think it would work in most muffin/quickbreads also.

Addendum: This post on Fuel is RX gives a great overview of using coconut and why it is good.  Which is phenomenal, because I was thinking I was going to do that, and this saves me from it! Score!

Enjoy! What are your thoughts on using coconut and almond flours?
For more gluten free, easy, and “not really” recipes, check out the 7 Quick Start Tips to Living a Healthy Gluten Free Fit Life (without driving yourself nuts in the process.)
If you’re just getting started living gluten free, make sure to check out Gluten Free and Fit 101.

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  1. Erin says:

    Hi Kristine and welcome!
    Thanks for sharing your recipe. Sounds great, and I’ll be giving it a shot!

  2. kristine says:

    Yay! Feel free to post it on your website if you like it :)

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