Recipe by elanaspantry.com
"These gluten-free, dairy-free, high-protein chocolate chip cookies are the best tasting and easiest recipe to bake!"
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2 1/2 cups
chocolate chips (such as Dagoba® Chocodrops)
After reading the previous one star review, I tweaked a few things from this recipe and I'm loving the cookies now. Here are the changes I made:
Instead of baking soda, I used baking powder.
Instead of grapeseed oil I used apple sauce.
Added one egg.
Added one scoop of vanilla protein powder.
Added 2 tablespoons of Flax seed for extra fiber.
Added raisins to the chocolate.
The cookies are awesome and I'm hooked!
I did not care for this recipe. I gave this recipe a fair shot. Made it three times. First time, my 13 yr old made it....waaaay too oily - the "dough" was spooned onto the cookie sheet because it could not be formed into a ball. It pooled into one huge sheet of bubbling goo as it baked. Sure, it looked bad but to be fair, I gave it a taste after it cooled. No good. Second try...I thought, "I bet the measurements were off a bit" so I made it myself. Still super oily and there was no way this stuff could be rolled into any form. Cookies came out flat and oily. The taste and texture was unappealing. Next, I added an entire cup of almond flour more that the recipe calls for. This time I was able to form very oily balls. They baked into a chocolate chip cookie shape this time but still didn't taste good. The 1/2 cup of oil called for in this recipe is just way too much. Not to mention the agave syrup - too sweet. This was a very expensive flop. My advice, try a different gluten free recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten-Free Chocolate Chip Cookies Recipe
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 109
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