Chewy Chocolate Chip Cookies
These cookies are really good. I mean, really so good. They are soft and chewy, bursting with flavour and full of just the right amount of natural sweetness. Will it surprise you to read that they are made with absolutely no sugar? Zero. Okay, obviously there is sugar in the chocolate chips…but you can't really have a chocolate chip cookie without the chips, so lets not count them into the equation! What I'm talking about is the actual cookie dough. I challenge you to find a single chocolate chip cookie recipe that doesn't call for at least 1 cup (or more) of sugar. I'm here to tell you that we just don't need it! We can have our cookie, satisfy our sweet-tooth, and avoid the crazy sugar highs.
It took me awhile to develop this recipe. The thing is, I don't really understand all that much about the science of baking. But what I have learned along the way, is that the roll of sugar in cookie recipes is not simply to sweeten the cookie. In some cases sugar is what gives a cookie the perfect softness on the inside and crispness on the outside. In my pursuit of the perfect sugar-free cookie, I baked some really yummy cookies, but they just didn't have the right texture - they were either too crumply or too dense. I decided to turn to my friend Erin Mckenna's Baby Cakes recipes. If there's anyone who has mastered the science of baking it's Erin. Using her recipe as a guide, I started playing around, taking stuff out, putting stuff in, and what finally came out was a cookie worth waiting for! These cookies are healthy, without tasting like it, and incredibly simple to make. One blender. One bowl. Let's get baking!
CHEWY CHOCOLATE CHIP COOKIES by CHARLIE + LOU
1 cup coconut oil
6 tbsp. unsweetened organic applesauce
1/2 cup dates, pitted
4 tbsp. almond butter
2 tbsp. vanilla
2 cups spelt flour
4 tbsp flax meal
1 tsp baking soda
pinch of salt
1 cup chocolate chips
1. Mix the wet ingredients in a blender
2. In a medium size bowl, mix together the dry ingredients
3. Add the wet into the dry ingredients and mix well.
4. Using a Tbsp, scoop dough onto a baking stone in small balls. Press gently with the palm of your hand to help the cookies spread.
5. Bake at 350F for 15min.
Makes 36 cookies
1. Store in an airtight container in the fridge. If left on the counter for too many days the cookies become quite soft.
2. If you don't want a full batch of 36 cookies, simply cut the recipe in half and enjoy just a little taste. However, consider this your warning, they will be gobbled up in less than a day!