These Chocolate Chip Cookies are a healthier, gluten free and low glycemic version of a traditional recipe (meaning they won’t mess up the body’s blood sugar level). The mixture of gluten free flours adds some protein (from the quinoa and chickpea flours), the sweetener is stevia, and there is a relatively small amount of chocolate chips. Enjoy!
(Recipe revised December 23, 2016)
Prep time: 10 minutes
Baking time: 10 – 12 minutes
Yield: 36 cookies
½ cup quinoa flour
½ cup chickpea flour
½ cup coconut flour
½ cup amaranth flour
¾ tsp white stevia powder
1 tsp baking powder
1/2 tsp baking soda
½ tsp xanthan gum
½ tsp sea salt
2 eggs, beaten
1 cup coconut milk
½ cup coconut oil, melted (or butter)
2 tsp pure vanilla
½ cup semi sweet chocolate chips
- Line 2 cookies sheets with parchment paper (makes cleaning up so easy!)
- Preheat oven to 350 degrees F
- Mix flours, stevia powder, baking powder, baking soda, xanthan gum and sea salt in a large bowl.
- In a medium bowl mix beaten eggs, coconut milk, coconut oil and vanilla. Add this to the dry ingredients and mix well. Mix in the chocolate chips.
- Drop batter by spoonfuls onto the prepared cookie sheets. Use the back of a spoon to slightly flatten each cookie.
- Bake for 10 to 12 minutes, or until cookies start to turn golden on the bottom. Cool on a baking rack.
These Gluten Free Chocolate Chip Cookies are diabetic-friendly, and are great for special occasions when baking is the preferred treat (such as Christmas time).
There is an article that you might be interested in reading: Celebrate with Health & Energizing Sweets! It is in the FREE Membership area of this website. At the bottom of the article there is an option to download a Bonus for Member’s only – an eBook, which contains a baker’s dozen sweet and healthy recipes. Click here to register for the Member’s Site.