
These half-baked gluten-free chocolate chip cookies are my newest healthy obsession. I have been working with Crest-Pro Health HDĀ to think about my #HealthyObsessions lately… and the funny thing is that I have a lot of them. (Can you be surprised?)
Ā Green smoothies, rigorous exercise, chugging water, and, especially, modifying sinfully delicious recipes to make themĀ healthy without having them lose their yumminess are all my healthy obsessions lately & always.
Even though I have VERY much let up on my food restrictions over the past 6 months or so, I have experimented to see what works for my body and what doesn’t work. For a while, I reincorporated gluten to see if my stomach could handle it. The verdict is that sometimes when I have gluten I am okay and other times I am totally not– so maintaing a gluten-free diet whenever possible is definitely my best choice.
And do you know when the best time to take the reigns of being gluten-free is, if you have the luxury of doing it “whenever possible” like myself and areĀ not bound by a serious gluten allergy or Celiac disease? It’s when you are cooking & baking at home. My kitchen is pretty much entirely gluten-free for that reason!
I have been dying for a long time to create the perfect gluten-free chocolate chip cookie recipe. This was a test ofĀ balanceĀ for me, because it has been YEARS since I’ve used sugar in my baking that didn’t come from all-natural honey, dates or (if I was feeling wild) a PINCH of coconut sugar. This time I knew that in order to achieve that traditional crispy, ooey gooey half-baked cookie amazingness that I was looking for, I knew I had to go for the dark brown sugar. Organic, fair-trade and of course I didn’t DUMP it in– but using it in general was a huge fete for me in my recovery process. Yay for another #HealthyObsession, and this time a mental one.
Now, I know you want this recipe reeeeal bad, but first let’s say thanks to Crest-Pro Health HDĀ for coming up with this #HealthyObsession campaign. (Sidenote: only toothpaste I will use.)
Now… Recipe Time!!! And I say “half baked,” because I took these gooey bites of heaven out of the oven right before they were fully baked so I could stuff them into JARS for my friends & give them “gluten-free half-baked cookie dough.” (These are the things people like me have to do to save kitchen space because of the abundance of baking/cooking. Not complaining. Kinda really fun.)
Half Baked Gluten-Free Chocolate Chip Cookies
Ingredients:
2 cups almond flour
1 teaspoon baking soda
2/3 cup melted coconut oil
1/2 cup dark brown sugar (can use more if you’d like- I kept it at that for personal preferences)
2 eggs
2 teaspoons vanilla
1 cup chocolate chips
Optional: 1/2 cup all-natural almond butter or peanut butter.
Method:
Preheat oven to 350 degrees Fahreinheit.
Combine all ingredients into a mixing bowl and mix thoroughly.
Spoon out and roll into balls with your hands. (The smaller, the better since these babes spread a lot!)
Bake for about 12-15 minutes or until you’ve reached that desired half-baked quality.
Take out, cool and enjoy.
If you want to put them into jars like I did, simply wait until they cool a bit and stuff them into a jar, seal tight, and voila!
Thoughts on these cookies? Gonna try them over the weekend for the Superbowl?! What is your #HealthyObsession?! Get onto social media, tag @crest, @thebalancedblonde & #HealthyObsession so we can see yours!Ā