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
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.
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.