Even if you’re not gluten or dairy free, these healthier chocolate chip cookies are still the bee’s knees. They’re chewy, soft, buttery and only contain 7 ingredients.
About a week or so ago, the lovely guys from Bakewell Box asked if they could send me one of their refined sugar free and gluten free baking subscription boxes to try out and after I had a peep at their IG feed and drooled over their chocolate chips cookies, I replied with ears wagging.
I’m quite a tough cookie to crack when it comes to baking boxes because you never really know just how much of the ingredients have been used. Sure, it may tell you that coconut oil is used but just how much? However, that’s not the case for Bakewell Box. Oh no. When you receive your Bakewell Box you receive absolutely everything – the ingredients, ingredients measurements (so you can make it again yourself), recipe method, nutritional facts and the ingredients themselves (already packed up – you just have to pour). And this isn’t for just one recipe either, it’s for two! Winner winner, baking dinner.Â
After making my healthier gluten, dairy and refined sugar free chocolate chip cookies I contacted the guys from Bakewell Box and asked if I could share their recipe on my blog with you guys. Yes, they’re really that scrummy. Luckily they said yes and here we are…
These cookies contain two different ingredients that I’ve never really baked with before – raw cane sugar and lucuma powder. Raw cane sugar is a great alternative to sugar as it’s unrefined and it contains many nutrients, unlike white refined sugar which is stripped of any kind of goodness. Sure, it’s delicious but white sugar doesn’t actually contain any nutrients. As for lucuma powder – it’s actually from the lucuma fruit which is native to South America and provides a delicious and sweet caramel flavour as well as being packed with antioxidants, vitamins and minerals. It’s also high in zinc, potassium and iron – perfecting for fighting fatigue and a lack of energy. I wasn’t too sure about adding the lucuma powder at first but to my surprise, it tasted absolutely wonderful. So sweet and it really does taste like caramel. Where has lucuma powder been all my baking life?Â
When making these cookies you’ll initially be left with a really runny mixture, however this is when you need to refrigerate your cookie dough mixture and sadly (to all those impatient bakers), it is crucial. Bakewell Box suggest that you refrigerate for up to 4 hours or even a day, however I stuck mine in the fridge for 3 hours and then popped it in the freezer for just under half an hour (before it went rock solid). This seemed to work and I was left with a harder, yet still slightly sloppy mixture. If you can, then definitely leave the mixture in the fridge for a little longer.
I personally found that this recipe makes 7 large cookies, however feel free to create smaller cookies if you’re a lot better with portion control than I am. Guilty. All in all, if you’re after a soft, chewy, buttery cookie with soft chocolate chips that melt in your mouth, then this recipe is for you. Enjoy and please, for the love of all chocolate chip cookies, serve these up warm!
Ingredients
- 100g dairy free butter or other dairy free alternative
- 1 egg
- 1 tbsp lucuma powder
- 100g gluten free plain flour
- 1/4 tsp xanthan gum
- 60g raw cane sugar or coconut sugar
- 40g dark chocolate - cut into chunks
- 1 tsp vanilla extract (not included in original recipe but I would add)
Instructions
Begin by pre-heating your oven to gas mark 5.
In a bowl, whisk the butter with the sugar until creamy and then add the egg and whisk again.
Add the flour, xanthan gum, lucuma powder, vanilla extract and a pinch of salt and stir everything together. Add the chocolate chips to the mixture and stir again.
Cover and refrigerate for at least 4 hours. I was short for time so I done 3 hours in the fridge and 20 minutes in the freezer. This bit is vital for a chewy cookie and to harden the mixture!
Using a tbsp, spoon mixtures of the dough onto a baking tray (with parchment paper). Flatten these out slightly and make sure they're quite far apart as the cookie will spread.
Bake for 15 minutes (or slightly less if you prefer a gooey cookie in the middle). 15 minutes was perfect for me as I was after a soft cookie.
Once cooked, remove from the oven and serve whilst warm. To store these, pop the cookies in an air tight container for up to 3 days.
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This post is not sponsored, nor was a review asked for. I’m simply sharing a wonderful gluten free, dairy free and sugar free chocolate chip recipe that I believe you guys will too, will fall in love with.Â
10 comments
oh yum! these look great. Where do you get raw cane sugar from? I tend to use coconut sugar for my blood sugar levels
Finally a healthier version of cookies. They look yummy, can’t wait to give them a try.
These look like the perfect cookie and being healthier is even better x
Oh my, these look amazing and it’s always exciting to find recipies that turn unhealthy stuff into a little more healthy!
It’s great that the ingredients come already measured out which makes it so much easier, I love the fact you can still have a treat but in a healthier way
These cookies looks absolutely yummy, making me real hungry right now. I need to give them a try soon
And they are nut free too so a winner for me! I love how simple the recipe is and how little amount of ingredients there are as I am quite a novice when it comes to baking
Oh wow, these look amazing. We’re trying to cut out refined sugar so these would be perfect. Yum!
Chocolate chip cookies are a favorite with my son. It would be nice to introduce him to the kind of chocolate cookie that is made with– raw cane sugar which contains many nutrients and unlike white refined sugar contains all its goodness.
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