Eat - August 3, 2018

Gluten-Free, Dairy-Free Chocolate Chip Cookies

Puttie’s chocolate chip cookie recipe is so bomb and it’s easy to throw together. Whether you’re looking for a sweet but guilt-free treat for yourself or for the kids or you need a quick homemade, guest-pleasing dessert, you’re covered.

xxDV

 

Fresh dessert is my weakness! Sugar and bad carbs are also my weakness, but in a different, consequential kind of way… On a quest to satisfy my sweet tooth and aspirations for great health, I started playing with ingredients to create a simple, yet decadent, chocolate chip cookie by swapping the bad for the good.

Ingredients
  • ¾ cup almond flour
  • ¼ cup tapioca flour
  • 1/4 tsp baking soda
  • 1/4 cup coconut sugar
  • 1/4 tsp Himalayan salt
  • ⅓ cup dairy-free chocolate chips
  • 2 tbsp coconut oil
  • 1 tbsp coconut milk
  • 1 tsp vanilla extract

I wanted the cookie to be as healthy as possible so I began to swap ingredients out for fresher, healthier alternatives. Instead of white flour, I opted for almond flour. White sugar was replaced with coconut sugar. Instead of whole milk, I used Denise’s delicious recipe for fresh coconut milk. The substitute for milk chocolate chips, of course, was dairy-free chocolate chips.

Voilà! A flourless, dairy-free cookie was born.

Step 1: Preheat your oven to 350 degrees Fahrenheit.
 
Step 2: First, mix the dry ingredients. In a bowl combine the almond flour, tapioca flour, baking soda, coconut sugar and salt.
 
Step 3: Next, add in the chocolate chips, followed by the coconut oil, coconut milk and vanilla extract.
 
Step 4: Mix well until wet. Note: the almond flour dough won’t be smooth like a traditional cookie dough batter.
 
Step 5: Scoop out a heaping tablespoon and roll, gently compressing the dough. If you want your cookies to be thinner and crunchier, you can press them down a bit more.
 
Step 6: Place on a parchment paper-lined baking sheet and bake for 10 minutes.
 
Step 7: Let cookies cool on the baking sheet, away from the hot oven for several minutes before transferring. Store or serve with homemade coconut milk.

 

Janette Clark, founder of Simply PUTT, specializes in home service, meal prep, classes and private events. You can follow her culinary work on Instagram at @chefputtie.

Story Details
Photography - Lauren Alexandra and Erica Allen

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