Years ago, in my mother’s kitchen, I made batch after batch of chocolate chip cookies. Crisp on the outside, chewy on the inside, dotted with plump chocolate chips – they were my favourite thing to bake.
There’s no doubt those cookies were delicious. They were also laden with white flour, refined sugar, gobs of butter (or often margarine) and low-quality chocolate.
As I travel along this journey to better health, I still harbor guilt about the girl I used to be – the girl who stuffed her face with sweets, who hated her body, who took a rainbow assortment of medications and who let surgeons pilfer a foot of her bowels with a laparoscope and a scalpel.
But there’s nothing I can do to change that girl’s behaviour. The only thing left to do is bake her a new batch of chocolate chip cookies made with compassion, forgiveness and love.
These gluten-free, vegan chocolate chip cookies are blissful. Crisp on the outside, soft and chewy on the inside. Dotted with plump, dairy-free chocolate chips.
I won’t pretend that these cookies are a health food, yet they are a far cry from the ones I tried to feed to my unidentified hunger with a long time ago. They contain whole grain flours, natural sweeteners, healthy fats. They’re a treat, for sure, but one that I won’t apologize for.
A treat that I will eat with the heart of a teenager, the mind of a grown woman and the spirit of both.
- ¼ cup brown rice flour
- ¼ cup sorghum flour
- ½ cup tapioca starch
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup coconut sugar
- ¼ cup coconut oil
- ⅓ cup pure maple syrup
- 1 tsp vanilla powder
- ½ cup dairy-free chocolate chips
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- In a medium bowl, stir together all dry ingredients. Add oil, maple syrup, and vanilla, mixing by hand or with a mixer on medium.
- Fold in chocolate chips and let dough stand for 10 minutes to thicken a bit.
- Drop dough by tablespoonfuls onto prepared sheets. They may look small, but they spread a lot, so keep them to this size.
- Bake for about 10 minutes–cookies will look a little underdone, but will continue cooking after they are out of the oven.
- Let cool on sheet for 1-2 minutes, then remove to cooling rack. Cookies will be a little brittle until they cool.
- Store in airtight container. Makes 16-18 cookies, depending on size.