I almost named this post “TRUE LIFE: I don’t have any natural light in my basement apartment kitchen so I take pictures of all my food on my bed so it at least looks somewhat decent”.
WTFSTFUTCASFGHS was the second contender. For those of you over 28 years of age, that stands for “What the f***, shut the f*** up, these cookies are so f***ing good, holy s***”. You’re welcome.
When I was growing up, my mom always made cookies from scratch. Chocolate chip was her specialty. My mom was different. All my friends’ moms bought Toll House pre-made cookie dough. They got to eat Lunchables – I got homemade lunch. They got Fruit By The Foots – I got fruit leathers. Pre-made, store bought foods were sooo cool. Why couldn’t my mom just buy me packaged foods and call it a day?
Jokes on me. Now I look back and think, I’m so lucky to have been raised by a woman that took no short cuts, and that believed in knowing exactly what she is feeding her children. Love you, mom.
So here we go.
Let’s start with the chocolate. After removing cane sugar from my diet, chocolate was at the top of my list of things to create and conquer, and was the first sweet I had re-created. Raw chocolate, to be exact. It’s fairly simple to make. You melt down a little raw cacao butter and raw coconut oil in a glass bowl over low steam, mix in a little raw cacao powder, salt, maple syrup, whisk and done.
Raw cacao is a pretty incredible super food – packed with heart-healthy essential fats like oleic, stearic and palmitic acids, a ton of fiber, proteins like glutamine (essential to repair leaky gut), arginine, and leucine, polyphenols with antioxidant properties, vitamins B1, B2, B3, B5, and B9, vitamin E, and last but not least, pretty much every mineral you can think of.
Of course, gluten free, corn free, dairy free, sugar free, egg free cookies were on the list as well. I read several recipes for gluten-free cookies, but I just kept going back to the basics. This recipe is very similar to the one my mom made growing up. Mix your dry ingredients, mix your wet ingredients, mix them both together, bake, viola.
Other than the lack of wheat and real butter, the only other difference is that these cookies use ground flax seed in place of eggs. I know, this sounds strange, but trust me. When ground flax is mixed with a liquid, it becomes a sticky gel and almost the same consistency as beaten eggs. Kitchen miracles, man.
Plus, flax is one of the most powerfully nutritious and medicinal ingredients known to man. We’re talking omega-3s, lignans, soluble and insoluble fiber, magnesium, phosphorus, and many other wonderful little micronutrients and antioxidants.
Eating ground flax daily has been proven to regulate elevated estrogen levels and balance hormones in women. Also, consuming ground flax can stop breast and prostate cancers from growing, it can lower cholesterol, regulate digestion, regulate blood sugar and help ease menopause symptoms. Tip: If you want to get on your mom’s good side, make her a batch of these cookies and you will thank me. Cookies + no hot flashes = happy mom.
Fun fact: Flax seeds were once cultivated by the ancient Egyptians.
Now that you know these guilt-free cookies are fun for the whole family, bake away!
One more tip: You may omit the chocolate altogether and replace with some chopped fruit and nuts. Some good combos would be dried apricot and walnut, wild blueberry and almond, or even raspberry and macadamia nut. Yum! Make it your own.
Gluten Free / Dairy Free / Sugar Free / Egg Free / Corn Free
Chocolate Chunk Cookies
2 sticks (8 ounces) vegan butter – room temperature and soft
2 heaping cups of gluten-free all purpose flour
¼ cup arrowroot starch/powder
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon baking soda
1 ½ cups of coconut sugar
1 tablespoon maple syrup
2 tablespoons ground flax seed
6 tablespoons filtered water
2 tablespoons coconut milk (or nut milk of choice)
2 teaspoons vanilla extract
½ – 1 cup of chocolate chunks or chips of choice
- Mix flax and water together in a small cup. Set aside to gel.
- In a medium bowl, sift together all the dry ingredients (except for the chocolate).
- In a large bowl, mix vegan butter, sugar, and maple syrup together until well mixed and creamy in texture.
- Add the flax gel, vanilla extract and coconut milk to the butter and sugar. Whisk until mixture is cohesive.
- Fold the dry mixture into to the wet mixture about a cup at a time until combined.
- Fold in the chocolate chunks.
- Place mixture in the refrigerator to set for one hour.
- Pre-heat the oven to 375º F.
- Roll about 2 tablespoons of dough into balls and place on parchment paper lined baking sheet. I bake 6 cookies at a time.
- Bake for about 9-13 minutes, or until cooked through.