My kiddo loves chocolate chip cookies… Who doesn’t love a great chocolate chip cookie, right?! For a little bit I was buying the Udi’s Gluten Free Chocolate Chip Cookies, but not all gluten free items are organic. Plus they contained xantham gum, which I try to avoid when I can. So I set out to find a chewy type of chocolate chip recipe and found this. They looked awesome! Only thing that I find difficult with some of the baking recipes I find, is the use of Almond Meal/Flour. I love the flavor, but it is quite pricey. I usually try not to use too many recipes that require a large amount of it. So for this one, I decided to cut back the amount of almond meal/flour a little and add in ground flaxseed. Ground flaxseed can easily be added to baking recipes as a sub for part of the flour. So I tend to add it in when I can because of it’s awesome benefits.
Ground Golden Flaxseed is high in the omega 3 fatty acid called ALA (alpha – linolenic acid) as well as the phytochemical called lignans. They are anti- inflammatory and can help lower blood pressure, decrease LDL and increase HDL, decrease the risk of heart disease, strokes, diabetes and even cancers. Flaxseed is high in antioxidants and rich in protein, vitamins E and B, and minerals such as calcium, potassium, magnesium, and more. Flaxseed is best digested when ground versus being used as a whole seed. Flaxseed also contains a mucilage content, which refers to its water soluble gel-forming fiber content. This is helpful in delaying the gastric emptying and can improve the digestion of nutrients. This mucilage ability is also why we are able to use a flax egg as a substitute for an egg in some recipes.
- 1 3/4 cup Bob’s Red Mill Almond Meal/Flour
- 1/4 cup organic ground golden flaxseed
- 1/4 tsp sea salt
- 1/2 tsp organic baking soda
- 1/4 cup organic coconut oil, melted
- 2 tbsp organic coconut nectar
- 1 tbsp organic vanilla extract
- 1/2 cup organic chocolate chips (I used 1/4 cup semi-sweet and 1/4 cup bittersweet)
4. Refrigerate the dough for 20 minutes.
5. Preheat oven to 350F and line a cookie sheet with parchment paper.
6. Remove dough from fridge and use a cookie scooper or large spoon and scoop dough onto the baking sheet. (I find that I have to grab some chocolate chips while scooping and push them into the dough on the baking sheet) Then lightly pat your dough once on the baking sheet to make the cookies even.
These cookies are soooo good! We weren’t able to let them cool very long before we bit into them, so melty and yumm…. Once cooled, they can be stored in an airtight container and will maintain their chewiness. I hope you try these, they are awesome! Enjoy!