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A few weeks ago I posted a picture in my Instagram feed mentioning I was testing out a recipe.  Well, it was tested and it didn’t work.  I hate that when it happens but it happens more than you think.  This recipe however took more tries than normal, but I think it’s finally right….again, I think.  Of course even though it took 5 batches to get these right we still ate the other 4 “bad” batches so I guess those weren’t too horrible either.  I’ve been wanting to create a nut-free cookie for awhile now.  There has been much debate lately on the use of nut flours or the over use of them in the Paleo world.

Here are a few great reads on the matter:

5 Reasons to Avoid Almond Flour – by

Why We Avoid Almond Flour – by Health Bent

The Pros and Cons of Almond Flour – by The Paleo Mom

Here is my take on nuts/nut-flour, specifically almonds:

Paleolithic hunters and gatherers consumed nuts and seeds—including almonds—as a regular part of their diets, and almonds continue to be a popular Paleo snack today. They are a superfood, after all, and it’s hard to beat their convenience. But don’t go overboard. For one thing, almonds are a concentrated source of calories. But even more importantly, they contain far more inflammation-promoting omega-6 fatty acids than the beneficial omega-3s that the Paleo diet emphasizes. In the context of a diet rich in wild-caught fish and grass-fed meat, which provide high amounts of omega-3s, most people can safely enjoy small quantities of almonds and all of the nutrients they provide. However, if inflammation is a significant problem for you (for instance, if you have an autoimmune condition), you may want to limit your intake. For me personally, I know I can’t overdue the consumption of nuts.  They just don’t sit well.  Don’t get me wrong I love almond butter and a good Paleo granola BUT I also know that I have to keep it to a minimum.  Which is why this recipe was developed and why I am trying to rely heavily on coconut flour these days when I bake.

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I have also been trying to test around with tapioca starch/flour but haven’t mastered it yet.  Stay tune to future recipes hopefully that will explore the use of tapioca flour a little more.

Coconut flour is the flour of choice in these cookies and while I usually use coconut flour in paleo muffins and cupcakes I have rarely used it in cookies which is why I think it took a little longer to get this recipe just right.  You may want to play around some more on your end too.  I do want to warn you that they aren’t like almond flour paleo cookies BUT they are a delicious alternative if you are looking to reduce your nut intake.

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Nut-Free Dark Chocolate Chunk Cookies

Yield: 16-18 cookies

Ingredients

  • 1/3 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup coconut oil or ghee, melted
  • 1/4 cup maple syrup or honey
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 1/3 cup dark chocolate, chopped (80% cacao and higher)

Instructions

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, whisk together coconut flour, baking soda, seat salt, and cinnamon.
  3. Add coconut oil (or ghee), maple syrup, eggs, and vanilla to the bowl and using a hand mixer mix until everything is incorporated. Stir in dark chocolate chunks. If batter is too wet add about 1/2 tablespoon coconut flour into the batter.
  4. Scoop batter using a 1-inch cookie scoop placing onto the prepared cookie sheet. Make sure the cookies are about 1-inch apart because the cookies will spread slightly. Bake for 15-18 minutes or until golden.
  5. Allow cookies to cool until trying to remove from the cookie sheet.
  6. Store cookies in an airtight container. I highly recommend serving these slightly warm.
http://www.multiplydelicious.com/thefood/2014/03/nut-free-dark-chocolate-chunk-cookies/

 

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3 Responses to Nut-Free Dark Chocolate Chunk Cookies

  1. Serena says:

    These look awesome! Definitely making these this weekend! :)

  2. […] Coconut Flour Chocolate Chip Cookies (This recipe is from Multiply Delicious) […]

  3. chechel says:

    I love that you made this version without the almond flour. I also read about the articles you posted and so I avoided almond flour and just use coconut flour. Thank you for your delicious and nutritious recipes. They taste wonderful and I love making them!

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