Monday, September 15, 2014

Healthy Chocolate Chip Cookies!- Gluten Free, Vegan, Wheat Free, Yeast Free, Refined Sugar Free.




Did I say Healthy? Yes yes I did. These cookies are refined sugar free, gluten free, wheat free, vegan and yeast free and the best thing is they are amazing! 
You will not taste the difference compared to a cookies loaded with all the bad stuff. You can adjust the measurements to how many you want to make. So here is how you make them..

What you will need.


Cookies

1 Cup Coconut Oil
6 Tablespoons Homemade Applesauce (Or Store Bought Unsweetened Applesauce)
1 Teaspoon Salt
2 Tablespoons Pure Vanilla Extract
1 Cup Agave Nectar
2 Cups Gluten Free All Purpose Baking Flour.
1/4 Cup Flax Meal
1 Teaspoon Baking Soda
11/2 Teaspoon Xanthan Gum
1 Cup Vegan Chocolate Chips

To Make Homemade Applesauce

1 Pound Granny Smith Apples (Peeled, Cored and Diced Into 1 Inch Cubes)
1Pound Pink Lady Apples Or Red Apple Of Choice (Peeled, Cored and Diced Into 1 Inch Cubes)
1 Tablespoon Ground Cinnamon
3/4 Cup Agave Nectar
1/4 Cup Fresh Lemon Juice
1 Cup Hot Water


Applesauce Directions

First we start of by making the applesauce.

1)Preheat the oven to 170 degrees. Line a baking sheet with parchment paper.
2)In a medium bowl toss together the Apples, Cinnamon, Lemon Juice and 1/2 cup of Agave Nectar until the apples are completely covered. Spread the mixture over the prepared baking sheet.
3) Bake the apples on the centre of the rack for 35 minutes, rotating the sheet 180 degrees after 20 minutes.
4) The apples will be soft. Let apples stand for 30 minutes, or until cool completely.

The roasted apples can be stored in an airtight container in the refrigerator for up to 1 week.


Now onto the Cookies!

Cookie Directions

1) Keep the oven temperature at 170 degrees and line 2 baking sheets with parchment paper.
2) In a medium bowl, mix together the oil, applesauce, salt, vanilla and agave nectar.
3) In another medium bowl whisk together the flour, flax meal, baking soda and xantham gum.
4) Using a rubber spatula, carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed.
5) Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
6) Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart.
7) Gently press each with the heel of your hand to help them spread.
8) Bake the cookies on the centre of the rack  for 15 minutes, rotating the tray 180 degrees after 9 minutes.
9) The finished cookies will be crisp on the edges and soft in the centre.
10) Let the cookies stand for 10 minutes, then transfer them to a wire rack to cool completely.

Store the cookies in an air tight container at room temperature for up to 3 days.

I found these recipes from Babycakes. If you follow me on instagram you will know when I was in LA I was obsessed! I tired the recipes out now being in London and craving them and I can honestly say they are exact! I hope you try these cookies for yourself or if your lucky to live near a babycakes stop by and try one!

Ivy x
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