Grain-Free Skillet Cookie

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Over the past month or so, I’ve been trying to reduce my consumption of grains. I know. You might be thinking I’m crazy, but as a Nutritionist I’m big on listening to your body and eating the foods that make you thrive. For me, that means more veggies and protein, and less processed flours. This might not happen 100 percent of the time, but that’s okay. Life is about balance and enjoying the journey – especially if you’re a dessert daydreamer like me.

For some people this seems like torture or an impossible feat, especially if you love comfort food and dessert as much as me. But being a Nutritionist Foodie I LOVE my veggies and clean fuelling meals. I even crave salads and green smoothies, or giant plates of roasted veggies if I’ve had too many starchy comfort dishes. In the spirit of listening to my body and trying to reduce my flour intake, I’ve challenged myself to transform some of my favourite dishes into grain-free versions. The first stop,  grain-free cookies. As you all know, I’m a huge cookie monster and can always find an excuse to whip up a batch of cookies – no matter how late it is or despite the fact that I’m in the middle of a sugar cleanse, there is always room for cookies – especially grain-free cookies!

 

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This was one of the more fun, yet challenging recipe developments I’ve experienced. Grain-free baking is a whole new ball game. Incorporating new “flours” and finding the right balance of nut meal vs. starch is challenging, but experimenting is all part of the game. This recipe has a few different versions that came from the recipe creating process – one that resembles a whoopee pie (slightly more cake like) and one that is a little more crunchy (slightly crumbly). I’ll let you decide which version you like more.

 

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Grain-Free Cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ⅓ cup coconut oil
  • 2 tsp vanilla
  • ⅓ cup coconut sugar
  • 2 eggs
  • ½ cup cashew butter
  • 2 Tbsp arrowroot flour
  • 1 cup + 2 Tbsp almond flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ⅓ cup chocolate chips
*For a more cake like cookie, sub the 2 Tbsp of almond flour for arrowroot flour.
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a small sauce pan heat the coconut oil on low heat until melted.
  3. In a large mixing bowl combine all the wet ingredients, including the sugar, and whisk until well combined.
  4. In a separate bowl whisk together your dry ingredients.
  5. Add the wet to the dry and mix using a wooden spoon until everything is very well combined.
  6. Fold in the chocolate chips
  7. Pour the batter into a greased cast iron skillet or brownie pan and bake for 25-30 minutes, or until golden brown. Depending on your oven the baking process could take up to 35 minutes.
*If you prefer individual cookies - drop dollops of the batter onto a parchment lined baking sheet using a spoon and bake for about 18-20 minutes.

Happy (Grain-free) Baking!

xx,

Deanna

This entry was posted in Dessert.

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