• Amy Slater

Grain and Dairy Free Chocolate Chip Cookies


















Treats absolutely have their place in my children’s diets. They have some sort of a treat every day! It is not used as a reward or taken away as a punishment and it is always changing… sometimes it is a bowl of fresh blueberries instead of frozen or frozen banana ice cream or cookies!


The rule in our house with treats is that they are homemade with noninflammatory ingredients and mindfully eaten in the context of a day where their veggie and protein needs have been met!





















Healthy, active kids are generally hungry and have big appetites. Making a double or triple batch of these cookies is a great way to fuel active kiddos when they are running out the door to go play. If you are leery of them eating chocolate chip cookies as snacks…you can further reduce the chocolate chips, add some chopped nuts and seeds or even dried fruit.


Recipe:


1 cup almond flour 1/4 cup coconut flour 1/3 cup coconut sugar 4 TBSP softened coconut oil 3 room temperature eggs 1 tsp baking soda 1 tsp vanilla 1/3 cup dairy-free dark chocolate chips


Putting it all together:

  1. Preheat the oven to 350F and line a baking sheet with parchment paper.

  2. Add the eggs and softened coconut oil to a medium bowl. Beat well to combine. Whisk in the sugar and vanilla until dissolved

  3. In a small bowl, add the almond and coconut flour along with the baking soda. Stir well to combine.

  4. Add the dry ingredients into the wet ingredients and mix well. Fold in the chocolate chips.

  5. Drop 1-inch balls onto a baking sheet. They won’t spread so you can drop them close together. Bake for 16-18 min.








Nutrition Information:


Makes 36 cookies Serving Size: 1 cookie

Calories: 48 grams Carbohydrate: 2.1 grams Fat: 4.2 grams Protein: 1.4 grams


A note on sourcing:

I use the almond flour and coconut oil from Costco. Vanilla and baking soda come from Trader Joe’s. I use two different local farmers for our eggs!