I've been exploring with different flours lately and coming up with some great combinations that are gluten-free and actually taste good. It's safe to say I no longer use any white flour products at all and we're all still alive! (perhaps for even longer;)
For things like breads and cookies, it's the nutritious additions you add in that can really turn a cookie around from being a simple "guilt-free" cookie to one that's "super healthy". Making little changes is key! For this recipe, I've added things like raw nuts, hempseeds, chia,....but experiment with what you like. Just be sure to get in the good stuff! These make about 3 dozen and freeze beautifully!
The all purpose baking flour I used is a blend of potatoes, sorghum, tapioca, garbanzo, and fava beans that are generally suitable for people with gluten sensitivities. Even if you don't have a sensitivity to gluten, I recommend limiting it when you can since it has the potential to cause inflammation in the body. Rather than using all of one flour, I used buckwheat for the last 1/2 cup since I find it tasted a bit too "beany" with too much of the all purpose baking flour. The second time I made these, I used Paleo flour (blend of coconut flour, almond flour, arrowroot starch, and tapioca) in place of the all purpose gluten free flour and liked them even more.
For this recipe I used a combination of date paste and a sugar free monkfruit sweetener. You can certainly use one or the other, I just like to combine them since the dates add a good amount of moisture in addition to the sweetness, while the monk fruit powder is has a nice subtle sweetness and rounds out the flavor pretty well.
Wet Ingredients & Sweeteners:
1 cup date paste (just dates & water, click here for recipe)
2 Tbsp natural peanut buttter (crunchy)
3/4 cup Monkfruit Sweetener (i used this)
1/2 cup (1 stick) organic butter softened (try subbing w equal parts coconut oil)
1 Tbsp vanilla extract
3 large organic eggs
Add ins: try 1/2- 1/3 cup of whatever you like
70% dark chocolate chunks (or sugar free chips)
raw chopped nuts (walnuts, pecans)
1 cup goji berries or trail mix
Preheat oven to 375 degrees. Combine dry ingredients in small to medium bowl and set aside. Beat wet ingredients in a large bowl and slowly incorporate the dry to the wet. Add in those creative Add ins! Put dough in freezer 20 minutes until a bit firmer. Drop onto greased cookie sheet or silicon pad and bake for 12-14 minutes.
Nam appetit Yogi Bakers!
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