I love chocolate chip cookies.
Then again, who doesn’t?
But when I say I love them, I mean I really really love them. Meaning, if I eat one, I can’t help but have another, and another, and another… until half the tray’s gone and I’m regretting the pint of milk I paired with the treat.
So, naturally, I’ve finally decided to create a recipe for healthy, gluten-free chocolate chip cookies.
If you follow me on Instagram, you probably saw my post of basically the most guilt-inducing chocolate chip cookie dough I’ve ever made. I usually use the Nestlé Tollhouse recipe, although I add a bit more chocolate chips and brown sugar, and use egg whites instead of an egg. I also always add my secret ingredient, albeit admittedly not exactly secret once you taste these babies.
What’s the oh-so-secret ingredient? Cinnamon.
I feel like it just spices the cookies up a bit! (Get it?)
Lemme tell you, these cookies are about 10 times healthier than my typical Nestlé cookies, and gluten-free too! Containing zero butter, sugar, or processed white flour, there’s nothing holding you back from eating half the tray of cookies straight out of the oven!
Take it from me, I just gobbled up three warm, delicious cookies practically dripping with melted chocolate.
Completely guilt-free. (Well… Almost. After all, they are still cookies!)
Gluten Free Chocolate Chip Cookies
- 2 cups old fashioned oats
- 1 tbs chia seeds
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 egg (or 1/4 c egg whites)
- 1/4 c applesauce
- 1/2 c coconut oil
- 1 c stevia
- 1 tbs honey
- 1/2 tbs cinnamon
- 1 c chocolate chips
Preheat oven to 350°F. Process 2 c oats in a blender or food processor. Combine with baking soda and cinnamon in a small bowl. In a larger bowl, combine coconut oil and applesauce and mix until smooth. Stir in honey, egg, and vanilla extract. Add stevia, mixing slowly until combined. Stir in flour mixture until just combined and fold in chocolate chips. Lightly grease two cookie sheets and arrange tablespoons of the mixture 1 inch apart, so they have room to expand. Bake in the oven for 7-9 minutes. Remove and press down lightly on the tops of the cookies until they’re slightly flatter. Let cool and enjoy!
Nutrition Information (from myfitnesspal.com)
(Yields 2 dozen cookies)