Chocolate Chip Date Cookies (cf, df, gf, sf)

 

 

 Living without processed sugar has become

relatively easy.

I always knew that it affected me

(my skin, my gut),

but it wasn't until I did an elimination diet

a couple of years back that I realized

how addicted to the stuff I was.

Thanks to some mighty creative bakers who are happy to share,

white sugar is just not part of my diet anymore. 

In fact, about a month ago,

I treated myself to a French Cruller at a local coffee joint,

and it was shocking to my tastebuds.

After you stop eating processed sugar,

it's like overload when you partake of it.

 

These chocolate chip cookies were fabulous

and absolutely no sugar was involved

(even the chocolate chips are sugar free!).

I tweaked the original recipe to my liking.

I'll take any excuse to add nuts to recipes,

so I added walnuts here.

I could see shredded coconut fitting in nicely as well.

Next time, I think I will add some oats

to replace some of the almond flour.

You can find the earnest baker's version here.

 

 One of the sweeteners in the recipe was date syrup,

and fortunately, it was easy enough to find out how to whiz it up in a blender.

It's as simple as combining these ingredients:

1 1/4 C dates

1 1/2 C water

1 teaspoon lemon juice.

 The mixture will keep for 3 weeks in the fridge.

This recipe made much more than I needed for the cookies,

so I will be using it to bake more treats for my son,

who has taken himself off of sugar.

 

If you're still consuming sugar of any kind,

be prepared because these may not be sweet enough for you.

As for me, I think I've found a new secret ingredient.

 

Chocolate Chip Date Cookies

(theearnestbaker.com)

 

1 3/4 C almond flour

1/2 C arrowroot powder

1/4 teaspoon cinnamon

1/2 teaspoon salt

3/4 teaspoon baking soda

2 Tablespoons maple syrup

2 Tablespoons date syrup

1/4 C coconut/light olive oil

2 teaspoons vanilla

4 medjool dates, chopped

2 handfuls chocolate chips

(I use Lily's)

1 handful walnuts, chopped

 

Preheat oven to 350 degrees.

Whisk together dry ingredients,

then add syrups, oil and vanilla.

Fold in dates, nuts and chocolate chips.

 

Use small ice cream scoop to place on baking sheet.

Bake 7-9 minutes until golden,

then remove from oven and flatten with a fork.

Enjoy!

 

 

 

Chocolate Chip Cookies

One of my new year's resolutions was to

cut back on white sugar. 

Turns out I found a perfect substitute.

I'm using sucanat in all of my baked goods now.

Don't miss the white stuff at all!

I've also been experimenting with light olive oil

instead of butter or shortening, and it works great!

Who knew?

Hold the Sugar Chocolate Chip Cookies

1/2 C light olive oil

1/2 C butter

1 C sucanat (or brown sugar, if you must)

1/2 t baking soda

2 eggs

1/8 C vanilla rice milk

1 t vanilla

2 1/2 C unbleached flour

2 handfuls Sunspire chocolate chips

1 handful chopped walnuts or pecans

Beat butter, oil and sucanat together in bowl

until thoroughly combined.

Beat eggs, vanilla and rice milk in measuring cup.

Add flour and soda to medium mixing bowl and whisk to sift.

Add butter mixture, then egg mixture and beat

just until combined.

Add in chips and nuts.

Use small ice cream scoop to transfer dough

onto parchment-lined cookie sheets.

Bake at 375 for 8-10 minutes.

Let cool on sheet for 5 minutes,

then transfer to cooling racks.

Enjoy!

This recipe makes at least 3 dozen cookies.