With so many people being gluten free, I figured someone might appreciate a slightly healthier, gluten free cookie recipe for the holidays. Happy Holidays & Enjoy!
-Recommended by Sarah Giardenelli, ND, MSOM, LAc.
- 1 cup Bob’s Red Mills All Purpose Gluten Free Flour (I used Arrowhead Mills All Purpose Gluten Free b/c I do not like the garbanzo flour in the Bob’s Red Mill)
- 1/2 cup buckwheat flour
- 1/2 cup sweet rice flour (I used Oat flour instead)
- 1/2 cup sugar (I used Truvia baking blend instead to cut the sugar)
- 1 tsp Cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 of a large pre-baked sweet potato or 3/4 c of pureed pumpkin
- 1/4 cup olive oil
- 1/4 cup unsweetened applesauce
- 1 egg
- 1 TBS Living Harvest/Tempt Hemp milk (or other dairy free milk… or regular, if you wish)
- 1 tsp vanilla
- 1 cup gluten/milk free semi-sweet chocolate chips (I use 63% dark chocolate chips)
- Preheat oven to 350 degrees.
- Put the wet ingredients into a blender, and blend until mixed well. (If you are using pumpkin puree, you can skip this step and just mix it in a bowl.)
- In a separate bowl, mix together the dry ingredients, except for the chips.
- When the both bowls are well mixed, combine, folding gently, making sure not to overwork the flour.
- Once it is mixed evenly, add the chocolate chips.
- Spoon heaping teaspoons onto the cookie sheet.
- Bake for 10 minutes – Should make 36 cookies.
HINT: Since they are gluten free and tend to crumble easily, I like to make them a dozen at a time, and put the rest in the refrigerator or freezer until we want to use them. When they come out fresh from the oven, they are the best and nearly taste like the “real thing.”
** Recipe modified from SparkPeople.com**