Welcome to this weeks Gluten Free Tuesday.I have a question for you. What’s better than cookies? Nothing if you ask me and Cookie Monster. This morning I have a new cookie recipe to share with you.
The new recipes is for GLUTEN-FREE NUT OR SEED BUTTER CHOCOLATE CHIP COOKIES , This recipes is also from Frugal Nutrition who was kind enough to share her recipes with us.
Behold: the most allergy-friendly of all chocolate chip cookies. The Any-Butter Cookie! Any Butter cookies are made with nearly any nut or seed butter, are chewy and delicious, and use only 5 ingredients (plus water and salt).
Friends! Hello!
I am: Caitlin. I’m from: New Jersey/Virginia with a healthy dose of San Diego. Plus a year in Peru, and a year in Japan under my belt. I love things like vegetables, Harry Potter, weird clinical facts, running in the woods, Japan, Paleo desserts, and most
INGREDIENTS
- 1 Tablespoon flaxseed
- 3 Tablespoons water
- 3/4 cup any nut or seed butter
- 1/4 cup organic brown sugar (can also use white or coconut, but brown works best)
- 1 teaspoon baking soda
- 1/4 cup dark chocolate chips
- Coarse or flakey sea salt for topping
- Make a flax egg: combine the ground flax with the cold water and stir. Place in fridge and let sit for 15 minutes. (Alternatively, you can use one regular egg, but they cookies won’t be quite as chewy.)
Preheat oven to 350ºF.
In a large bowl, combine the nut or seed butter, coconut sugar, baking soda, and the prepared flax egg. Stir well, then add the chocolate chips.
Divide into 9-12 small-medium sized cookies and place on cookie sheet at least 1-2 inches apart (cookies will spread).
Bake on 350º F for 10-13 minutes, or until cooked through but still chewy. - Your batter will vary greatly depending on the nut butter you use.
– The chewiest cookies are made with a flax egg and a thick nut butter, like cashew (Artisana is excellent!).
– Almond butter is slightly cake-ier (I prefer Sprouts brand or raw almond butter from Trader Joe’s).
– Tahini is usually chewy, but depending on the brand, can be a little thinner and more crumbly (Trader Joe’s, Sprouts, and Artisana are my favorite brands for chewy). Soom is a thinner tahini, which results in a slightly flatter and crumblier cookie (though none of my tasters had an issue with this), so with thinner butters, I recommend making the flax egg with 1 Tablespoon flax and just 2 Tablespoons water.
Thank you,
Glenda, Charlie and David Cates
