Enjoy these GF CF double chocolate chip cookies with boosts from nutrient-dense sprouted pumpkin seeds (protein, healthy fats, minerals), organic cocoa (zinc, antioxidants), and reduced cane sugar! There’s no shortage of junky treats for kids who can’t eat gluten or dairy, with little more than cane sugar in them. No need to go there… Kids need and deserve random food celebrations, and this one can be enjoyed with confidence. A little more work than a standard chocolate chip cookie recipe, but worth it. This recipe is a variation from one I’ve found in The Whole Life Nutrition Cookbook, a favorite book in my kitchen. Modifications here make it safe for most kids with nut allergy, and enhance texture with the addition of egg and a different gluten free flour strategy. I’ve also shifted the profile of sweeteners for more nutrition from sources that give some minerals with the sweet, and deliver a lower glycemic index. Favorite ingredients that I’ve tested and liked for this recipe include Bella Gluten Free Mix (a Boulder original), Lily’s GF CF stevia sweetened chocolate chips, and Navitas Organic Cocoa Powder.
Double Chocolate Chip Gluten and Dairy Free Cookies
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A semi-crisp cookie treat with cocoa-y goodness, dotted with chocolate chips. Stir in walnuts as a last step with the batter, for even more crunch and nutrition.
Double Chocolate Chip Gluten and Dairy Free Cookies
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A semi-crisp cookie treat with cocoa-y goodness, dotted with chocolate chips. Stir in walnuts as a last step with the batter, for even more crunch and nutrition.
Preheat oven to 350 degrees. Grease two baking sheets with coconut oil and line with baking parchment.
Place coconut oil, maple syrup, agave, ground almonds, ground pumpkin seeds, sugars, salt, egg and vanilla together in a stand mixer. Blend on high for about 2 minutes.
In a separate bowl, combine Bella GF baking mix, xanthan gum, baking powder, and xanthan gum.
Add dry ingredients to wet in the stand mixer. Use a dough hook to mix at slow speed until evenly blended. It will form a stiff, wet cookie dough.
Fold in chocolate chips, and walnuts if you're using them.
Form dough into balls in the palm of your hand, then flatten gently, and place on cookie sheet. If desired, press a half walnut, half a dried cherry, or an almond in the center of each cookie. Bake for 8-12 minutes. Cool on a wire rack. Cookies will harden as they cool.
Recipe Notes
Many of the super-sensitive kids I work with don't like the stronger flavor or aroma of virgin coconut oil. It works just as well to use refined coconut oil, as I've done here.
Add ground or finely chopped walnuts as a last step, for kids who are nut-safe and for extra flavor and nutrition. The original recipe also suggests trying dried chopped cherries too.
A mini-food processer or coffee grinder works well to grind nuts or seeds in this recipe.
I'm at altitude, so baking time was only 8 minutes to make these just right. You may need more time.
This recipe makes something between a stiff batter and a dough - a wet stiff dough, which still needs rolling in your palm to make the right shape and texture for the cookies. Your palms will get good and sticky with chocolate batter!
Don't skip the step of rolling the batter in palms then flattening on cookie sheet with a spoon or fingers. Spooning the batter directly to baking sheet will create sharp peaks or uneven lumps for you that won't feel good to eat.
For for kids with egg allergy, omit the egg. This will make a more dry dough, so reduce baking time. For me, this step made too dry and crumbly a texture. If you want to omit egg and keep more chewy texture, use ground chia seeds. Here's how.
For a more chewy texture, use 2 eggs instead of 1, if you find that the final product is more dry than you'd like.
If even almonds are unsafe for you child, you can use 1/2 cup of the ground pumpkin seeds, or use 1/4 cup pumpkin seeds with 2TBSP ground flax meal or 1 TBSP ground chia seed.
Lily's brand chocolate chips are GF, CF, and sugar free, with erythritol and stevia as sweeteners. Enjoy Life brand has some cane sugar but is GF CF. Both are non-GMO verified.
I have no affiliate relationships with any products mentioned here.
The Pamela’s mix has some buttermilk in it, so is not dairy free. You can adjust this recipe by using any one of these mixes alone in the recipe instead of blending them. For example, you can use just the BirchBender’s mix if you want to be strictly Paleo, or omit the Pamela’s mix and bring up the other two to make up the difference, if you want to avoid dairy. But, after trying this recipe a few different ways, this method below was the favorite for texture and taste. By the way – Pamela’s does make a gluten and dairy free pancake mix, but it has two ingredients that don’t work at my house: Sorghum and cane sugar.
Use any berries fresh or frozen! Low FODMAP berries are blueberry and raspberry; strawberry is a little more challenging for FODMAPs and for allergy, but they make a delicious scone if workable at your house. Apple, peach and pear are higher FODMAP fruits and may trigger some children who have a history of FPIES reactions. Adding nuts, GF CF chocolate chips, or banana are all reasonable options too!
Paleo flours include coconut, which is a moderate FODMAP food that may or may not work for some. Either way, this recipe does not add sugar and is sweet enough without it.
Raspberry Scones – Gluten Free, Sugar Free with Paleo Option
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Sweet without cane sugar, light, best warm from the oven, or gently heat in toaster oven or toaster for yummy snack, breakfast add-on, or treat. Delightful with a thin honey drizzle, butter or ghee, or coconut whipped cream. Makes 15-20 scones depending on how you spoon out batter onto baking sheet.
Raspberry Scones – Gluten Free, Sugar Free with Paleo Option
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Sweet without cane sugar, light, best warm from the oven, or gently heat in toaster oven or toaster for yummy snack, breakfast add-on, or treat. Delightful with a thin honey drizzle, butter or ghee, or coconut whipped cream. Makes 15-20 scones depending on how you spoon out batter onto baking sheet.
Preheat oven to 375 degrees. Lightly grease a baking sheet (you may need two). For best results, line with baking parchment also, which makes removing the scones and clean up easier.
Mix together dry ingredients.
Cut the butter into small chunks and drop into dry ingredients. Using two dinner forks, cut the butter into the dry ingredients, to a uniform and crumbly texture.
Beat together egg and milk substitute, and mix into dry ingredients with a fork. Add to dry ingredients and mix evenly. Dough will be thick.
Drop tall dollops of dough on to the baking sheet(s). They will spread lightly when baking. Bake for 20-25 minutes, or until lightly browned on tips and bottom, with dough and firm in the middle.
Recipe Notes
BirchBender's Paleo mix is sweetened with monk fruit (luo han guo), which is a low FODMAP fruit source.
Fresh or frozen blueberries, raspberries or chopped strawberries are all delicious in this recipe.
Vary if desired with chopped walnuts or pecans, and add a teaspoon cinnamon.
For a more dessert like scone, add chocolate chips.
