The room I saved until the very end for packing in preparation for our cross-country move is the kitchen. Even with our drive just days away, I could barely stand to pack up my mixer, cookie sheet and mixing bowls. Needless to say, in the past week or so, I’ve switched my cookie baking into high gear.
At the same time, I find myself on another modified elimination diet. A self-imposed avoidance of eggs, garlic, onions and lecithin-containing foods, in attempt to discover the source of months of unexplained bloating and fatigue. I am happy to say that I seem to be on the right track, and so in a couple more weeks will begin reintroducing those foods to determine which are proving offensive to my system.
In the meantime, I am once again limited in what foods I can enjoy, which is why I turned to my friend and gluten-free/vegan cooking expert Sarah Gill, founder of The Inspired Cookie, for advice on baking substitutions. Now, let me warn you, these are no Inspired Cookies. Sarah’s cookies are culinary masterpieces, but these little gluten-free, reduced fat, vegan cookies have been helping me to make it through a time of limited food options, and making it pretty painless to boot.
This recipe is adapted from Barbara Arnold’s Chocolate Chip Cookies (Gluten Free) recipe on AllRecipes.com. But with Sarah’s help, I was able to cut the fat, extend the life of the cookie, cut the sugar and leave out the egg.
Low Fat, Gluten-Free, Vegan Chocolate Chip Cookies
1/4 cup unrefined coconut oil
1/2 cup applesauce
1 1/4 cups packed golden brown sugar
1 teaspoon almond extract
2 1/4 cups gluten-free flour*
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/4 cup EnjoyLife mini chocolate chips
Preheat oven to 375.
Grease cookie sheet.
Cream coconut oil, applesauce and brown sugar. Add in almond extract. Sift together dry ingredients and stir in with wet ingredients. Add in chocolate chips.
Spoon out 1 teaspoon of dough for each cookie. These are small, two bite cookies. Larger cookies may tend to stick.
Bake for 7-8 minutes or until done. Cool on wire racks.
*Whole Foods gluten-free all-purpose flour blend works very well, but while avoiding potato ingredients, I chose to use 2 cups sorghum flour + 1/4 cup tapioca starch, this tasted great, but cookies were more prone to crumbling, so the small size of each cookie was key.