Seriously. I am NOT exaggerating. We all have a claim to fame recipe for sure. But really I have made many and have gone through my fair share of chocolate chip cookie recipe testing for bakeries and for my personal classes, even for Starbucks Mexico. I always dreamed of a “killer” chocolate chip cookie that I could eat. I imagined the chewy but crispy texture and the perfect balance of sweetener, salt, chocolate.. And I was challenged by the fact that these had to be: gluten free, vegan and low sugar. My sister says I was born savoring the world: and every day this makes more sense to me.
So to make a LONG story short and not dwell into too much information or details and get straight to the recipe/ the way I like blogs to be. I have not been eating gluten, sugar or dairy (or at least striving to) due to my psoriasis and a leaky gut I developed after my hip replacement and so many antibiotics. Did you know that a leaky gut is connected to auto inmune disorders? I have been seeing the documentary called Betrayal which I highly recommend.
This inspired me to create more gut friendly recipes: gluten free, (some grain free) dairy free, vegan, low sugar, soy free for so many people who are have auto inmune disorders, have food allergies or have gut problems.
After 10 recipe trials, a lot of wasted premium ingredients, so many greasy and flat cookies thrown into the garbage, major baking frustration (the kind that does not let me sleep). I was determined to nail this recipe no matter what. More than a craving this was and is my ultimate obsession. And after my Bday trip to NYC last week (and tasting Levain Bakery’s cookies: which sadly were not my favorite at all: way too sweet and I felt terrible after eating just a small piece) I came home and rushed to my test kitchen to challenge the satus quo. I hope you’ll love them as much as I do: because I do believe this recipe is worth GOLD. I couldn’t stop taking photos and really feel ready for my cook book!!
Also please forgive my delay in updating this blog! I spent literally 21 months traveling to almost 30 cities: teaching over 3,000 bakers from NYC to Cancun: and doing all the logistics of the classes by myself! A MAJOR project. So after that intensity and having 2 websites: I made some huge decisions. 1. I closed my group on Facebook (that took soo much time out of my baking) 2. I decided to change ALL this website (new website coming in 2017) and I will have only an English website and focus all my energy into a blog that is consistent and strong 3. I hired a PR firm and we are working on my healthy baking school and a few projects that I am so excited about. 4. I began working with the new sweetener featured in this recipe that I am IN LOVE with: it’s so easy to use, bakes so well, has NO after taste, is naturally sweet, has a great shelf life and is low glycemic.
So these killer chocolate chip cookies are made with Stir Sweetener a coconut sugar blend which I like because it has 37% fewer calories than sugar, has a gram of prebiotic fiber per serving, is a 1:1 replacement for sugar, is suitable for diabetics and tastes so much better than any sweetener I have used in 23 years.
Stay tuned for more exciting recipes!
This recipe was inspired and adapted a ton from the original chocolate chip recipe from Leila Arcieri, CEO of Stir Sweetener.
- 1 cup of my gluten free flour: (mix: ½ cup gf oat flour, ¼ cup brown rice flour, ⅛ cup millet flour + ⅛ cup Bobs Red Mill all purpose flour (blue label only)
- ¼ teaspoon baking soda (at high altitude: use ⅛ teaspoon)
- ½ teaspoon fine sea salt
- 80 grams organic coconut oil (do not melt/ use the oil in it's firm stage)
- 1 cup Stir Sweetener (made with coconut sugar + fiber)
- 1 flax egg: mix tablespoon (8 grams) freshly ground golden flax seeds) + 3 tablespoons warm water: mix until a thick paste
- 1 teaspoon vanilla paste (such as Nielsen Massey) or vanilla extract
- 80 gr 71 % chocolate chopped into chunks (I love and use Republica del Cacao or if you want to lower the glycemic index: I love the 85 % from Milkboy Swiss chocolate
- Maldon Salt to sprinkle on top (just a few flakes per cookie)
- Prepare cookie dough preferably several hours before (please don't skip this stage so that cookies can hydrate, and maintain their shape when baking, if not they will expand!).
- In a small bowl: whisk: flours, salt and baking soda.
- In a bowl: mix coconut oil, Stir Sweetener, flax egg, vanilla with a whisk by hand. Add the flour and mix until combined. Add the chocolate and mix well. Shape cookies with a #24 scoop and place onto a lined cookie tray with Silpat (I use a half sheet perforated baking tray/ it bakes better, faster). Place cookies with enough space in between. Do not flatten. Freeze for 1 hour or refrigerate for at least 4 hours, alternatively you can shape cookies into balls (with this scoop) and put into ziplock bag) and freeze or chill over night then bake as is the next day.
- Bake in a preheated oven (convection preferably) at 345 F (170 C).
- Bake for aprox 8-10 mins it will depend on your oven, baking sheet, how thick the cookies are, and how chewy/ crispy you want them. Remember: they will continue to bake as they cool on the baking tray. So you can test one out to see the exact time. I like mine chewy and believe these must be so. Cookies must be golden, soft in the middle, crispy on the outside edges.
- Remove from oven and let cool for about 10 mins on the tray. Remove cookies with a cookie spatula and if you take out the Silpat your perforated tray becomes a cooling rack! Let cool completely and then store in a cookie tin or a recycled salad container (you know the one in the Supermarkets that has pre washed spinach). Cookies will keep very well up to 4 days optimally at room temperature. Enjoy!!! Please let me know when you make them!
Happy Thanksgiving friends! Love you all!
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