After reading David Perlmutter’s book, Grain Brain, we are going gluten-free. For me, that is not difficult. Wheat has been off the menu for a while now. But there are those in the house who feel that life is just not complete without a chocolate chip cookie after school.
In an effort to prove that life can be effortless, delicious and complete without wheat, I am on a search for the world’s best GF Chocolate Chip Cookie. Along the way, I’ve found these delicious looking treats ~
- Easy Gluten Free Peanut Butter and Nutella Cookies from Life Made Sweet
2. Almond Joy Cookies from Salmonberry
3. Gluten Free Classic Tollhouse Chocolate Chip Cookie from Recipe Renovator
4. GF Peanut Butter Cookies with Chocolate Chunks from LivLife
But we are looking to be sugar free, too, so I’ve been busy in the kitchen adapting recipes. The photo above is my favorite recipe so far. I’ll post that for you next week.
Meanwhile, what are your favorite Gluten-free recipes?
I look forward to experimenting with your suggestions.
Namaste!
These look wonderful Laura – I will look forward to the recipe and making up a batch. Our favorite brownies ar e GF by Bobs Red Mill we love to add raisins to the mix but htey aren’t sugar free. I too would love more alternatives. I have a fab recipe for a GF applesauce cake which I know was suger free, I cant seem to find it at the moment – its been missing for a few days but i will get my hands on it and send the recipe. It was always a big hit here!
Thanks, Robyn. I’d love to see that recipe. Sounds handy for the holidays.
Thanks for including my GF/V tollhouse cookie recipe Laura! Cookies are tough to make completely without sugar, as the granulated quality of sugar is really key to the texture. Believe me, I’ve tried. You can use coconut sugar, which is organic, really natural, and low-glycemic, and unsweetened cacao nibs. But barring that, maybe using dates, you’re getting pretty far away from “cookie” and into “bar.” I look forward to seeing what you come up with!
Thank you, Stephanie. And unsweetened cacao nibs just won’t do, taste-wise, for my “expert tasters.” But above all, thank you for your gorgeous GF Classic Tollhouse Cookies. You are a magician in the kitchen. XO
I’m sure they taste as good as they look.
They do. Hope you will try them and let us know your favorite. Thanks, Jo Ann.
Yes, baking is so much more of a science than cooking, isn’t it?! Though not a chocolate chip cookie, I make little raw orange-walnut bites that are gluten-free and sugar free. I love them because they feel like a treat but they are also nourishing. I like to dip them in a good-quality melted dark chocolate (okay, so that wouldn’t be completely sugar free 😉 and let them set up in the fridge so the chocolate hardens. Yum!
That sounds delicious Katie. I’ll head over to your blog for that recipe. Making your Sweet Potato Miso Soup now 😉
I made some amazing wheat-free, sugar-free, rice-free, yeast-free bread yesterday. The main ingredients were coconut flour, sorghum flour (not necessary for my second attempt i think), phylum husk (finely ground), eggs, apple cider vinegar, baking soda, pink Himalayan salt, (next time flaxseeds and rosemary, possibly chia to reduce or replace the eggs). True, it isn’t vegan (which i was for nearly 3 years, AND gluten free), sadly it is more important now for me to be completely grain and sugar free, with very occasional exceptions. Eating animals is emotionally and physically draining for me, however my vitality is increased in some ways. Trying to find the balance between my heart and stomach has been difficult! hah!
~blessings~
Thank you, Valerie. Your bread sounds divine. I love the texture of flaxseeds in breads and crackers.
Yeah, gluten free is for me! Glad to see you liked Dr. Perlmutters book. Here in Argentina gluten free products are growing in availability leaps and bounds as the understanding of intolerance of the protein separate from celiac disease is finally gaining ground.
In the farmers market I am able to get a type of unrefined sugar called “Mascabado” sugar. It is basically dehydrated cane juice surrounded by molasses, so it has a dark color and rich carmel flavor. It behaves like sugar in recipes and might be worthy of a try. Happy experimenting Laura!
Monique
Thank you, Monique. That is something we come across all too often – people think they because they don’t have celiac disease they are fine with gluten. and yet, complain of bloating, gas and/or indigestion after eating pasta, bread or pizza. Mascabado, which I think is spelled Muscavado here, sounds like what Ayurveda calls “Jaggary.” I’ll look for it and let you know. Best wishes to you, Monique. It is so good to hear from you!
Definitely want to try those nutella and peanut butter treats! Recently I made this raw carrot cake and it rocked! http://www.therawtarian.com/raw-carrot-refrigerator-cake-recipe
those look great! thanks for letting us know about it, britt.
For a wheat free vegan chocolate chip cookie, I like Ann Gentry’s Real Food Daily recipe which has a mix of barley, oat and rice flour – although I’ll bet you could sub GF all-purpose flour. The texture is cakey and I love them!
Here’s a link: http://www.recipelink.com/cookbooks/2005/1580086187_3.html
(I skip the brown rice syrup, and sub almond milk for soy, usually leave out salt, and make date puree by simmering Medjools with a little water on the stove)
Thank you, Sally. I will definitely try these!