Ultra-Simple Vegan, Grain/Gluten-Free Goodness
This month I’ve been following the FODMAP protocol, which is an elimination diet to identify possible trigger foods for IBS and intestinal discomfort. I completed a 12 day trial and after the holidays intend to do a longer cycle. I have also been doing Intermittent Fasting all month and will be sharing some information on this in the coming year, as I find it super effective for weight maintenance. During this elimination phase I have been eating more cooked foods as usual but only vegetarian choices.
FODMAP is an easier protocol for meat-eaters but I have found the diet a lot less restrictive than I anticipated. Finding a totally cool recipe for acceptable chocolate chick cookies made much more enjoyable!
I have made some adjustments to the original recipe; The second batch I made I had forgotten the baking powder and it didn’t seem to make a difference. On the third batch I left off the vanilla extract and swapped it with a bit of salt and I like the way they came out. Since I have company arriving over the weekend, I just made a batch this morning (see photo) but I realistically don’t expect them to last that long!
Enjoy Life makes these wonderful mini chips that are vegan – in fact they are dairy, nut and soy fee. You can use either less or more than the recipe calls for, depending on how you like your chocolate chip cookies. They are made with non-gmo cane sugar, which is one of the few acceptable sweeteners on FODMAP.
So, for full disclosure, since the chips are made of more than one ingredient, there are more than 5 in this recipe – but you will only use 5 ingredients to make these.
*Almond Flour can be found in most gluten-free supermarket aisles or in health food stores. Have found a lovely and lower cost version at an Indian supermarket. Almond flour usually comes raw – just make sure it’s not toasted.
**Tahini is sesame paste, an ingredient usually found in hummus. Most supermarkets carry the toasted variety on their ethnic food aisles. I found a much larger container for real savings at an Indian supermarket. I also buy raw for my raw and raw fusion dishes but since these had to be baked I did not want to “waste” it as the raw variety is MUCH harder to find and very expensive.
Fodmap-Friendly 5-Ingredient Chocolate Chip Cookies
Makes 20-25 cookies
- 3 cups almond flour*
- 1/2 cup tahini
- 1/2 tsp. sea salt
- 1/4 cup organic maple syrup
- 4-5 oz. Mini Chips (see above)
Directions: In a mixing bowl place the almond flour first . Make sure to blend the separated oil and tahini paste a bit with a fork before pouring over the almond flour. Work in the tahini with your fingers. Add the salt and maple syrup and further hand mix the batter, breaking down the tahini, which could be slightly clumpy. Now pour in the chips and work them through the dough.
Grease a baking sheet with grapeseed or sunflower oil. I form balls about one inch in diameter and flatten on cooking sheet. Leave a little space in-between each cookie, but these won’t spread much.
Pre-heat oven to 350 degrees – I find that they brown quickly on this temperature so I start here and then lower to 325 and move the cookies to the higher rack. You can start lower and then leave them in a little longer. they taste best when they are browned on the bottom and allowed to cool down before removing gently one-by-one with a spatula. They are best when cooled down on cooling rack or plate.
These come out very flaky when browned at the bottom and this is the way we love our chocolate chip cookies. Make sure to check out my gooey, thick and rich Raw Fusion Chocolate Chip Cookies – with directions on how to make your own raw choco chips.
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