Recipes

Reduced Fat Cookie Recipe

0 Comments 02 June 2009

Reduced Fat Cookie Recipe

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

Ingredients:
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.

- who has written 101 posts on Gluten Free Fox.

When Kristen and Taylor created The Gluten-Free Search Engine years ago, they never dreamed that just a few years later they would be sharing their lives with a beautiful, gluten-allergic dog named Waylon. Not too long after adopting their new "dog child," they headed closer to home and found themselves in the mountains of North Carolina. It was here that Kristen realized her lifelong dream of creating healthier, gluten-free beauty products and launched Gluten Free Beauty. Having shared her finds for the safest and best natural, g/f beauty products via her first-ever website, NaturallyDahling.com, she is thrilled now to be putting out products that she can enjoy and that she knows are safer than alternatives!

Contact the author

Share your view

Post a comment

© 2014 Gluten Free Fox .