Ever wonder how you can eat a chocolate chip cookie without all of the inflammation from grain, dairy, and sugar? Here’s an easy recipe you can make when you have that “thick, chewy, soft chocolate chip cookie” craving. They’re grain free, sugar free, dairy free, and soy free! Let’s just say, they didn’t last more than a few days here! Yum!
Over the past year, I’ve been on various versions of a LCHF (low carb, high fat) diet. Mainly, the ketogenic diet. One of my biggest pain management tools is nutrition and a certain way of eating. I have multiple food allergies and sensitivities, and I try and stay away from anything sweet, starchy, or carby. I just feel better with less inflammation in my body. I also lack a moderation button when it comes to sweets, and that can get me into some real trouble pain wise.
Regardless, I do need a treat every once and a while! So, I decided it was time to find a decent low-carb chocolate chip cookie recipe that would do the least amount of damage pain wise. If you’ve been on the wellness journey for your pain management, and have taken sugar out of your diet (for the most part), these will be a welcomed treat!
*Note – I can’t take full credit for the recipe I am sharing here, because it was inspired by the one that I found at Ruled.me. I made several subs and tweaked it just for Pain Camp. I could not be happier with how they’ve turned out! I have included links to the brands I buy.
- 2 c. blanched almond flour
- 1/2 c. coconut flour
- 1/2 c. coconut oil (melted, but not hot)
- 2 eggs (room temp and farm fresh/free-range if you can)
- 1/4 c. Just Like Sugar Baking sweetener
- 1/4 c. Swerve sweetener (I usually have a problem with sugar alcohols, including erythritol, but not this one)
- 1 c. sugar free and vegan dark chocolate chips (If you’re not buying these in bulk, you can get them at your local co-op or Whole Foods Market cheaper)
- 1/2 tsp. ground sea or himalayan salt
- 1/2 tsp. baking soda
- 1 tbsp vanilla extract (I use one from Trader Joes because it is alcohol free)
- Makes about 22 cookies
- Preheat oven to 350 degrees F
- In a large bowl, mix all of the dry ingredients together (almond flour, coconut flour, Just like Sugar, Swerve, salt, baking soda)
- In a separate smaller bowl, melt the coconut oil (just warm liquid), add the eggs (room temp), add the vanilla extract. Whisk together. Then gently stir in the chocolate chips.
- Add the wet ingredients to the dry ingredients. Stir until everything is moistened. The dough will be a little bit crumbly, but it should still stick together.
- Take a melon baller or a small ice cream or cookie scoop to make approximately 1 tbsp dough balls and place them on a cookie sheet with parchment paper. Flatten and round the dough balls out. Again, they will be a bit crumbly, but they should still form together.
- Bake for 8-10 minutes. I check them at minute 8 and minute 9, and I pull them right between minute 9 and 10. I like them right when the edge starts to turn brown. Let them cool on cookie sheet for 1-2 minutes, and then slide the parchment paper with the cookies right onto the cooling racks.
- Wait until cool, and then eat or store. I am showing you what one broken in half looks like (I did that on purpose to show texture).
We don’t eat many treats around here at Pain Camp. We focus on eating whole foods to help with our overall wellness and chronic pain management. In fact, it had been 2 years since any kind of cookie was baked in our kitchen. The first time we tried this recipe was the first time we’d eaten anything made with almond flour. So, the texture took some getting used to. But after some tweaking and making them again, everyone adored them. They are now on our list of “rare special occasion treats”. YUM!
Because I try to practice what I preach, I feel like I need to add a disclaimer here. I DO NOT encourage eating these cookies too often. Cookies (no matter how you make them and what ingredients you use) are not considered a “whole food”. If you think that they are, keep taking those baby steps forward on your wellness journey, my friend! I’ve read some anecdotal evidence from a couple of health food bloggers saying that almond flour can possibly increase inflammation because of the amount of Omega 6 and phytic acid in them. The sweeteners in this recipe are sugar free so they won’t spike blood sugar, but, they’re still a form of processed sugar alcohols. Basically, these cookies are not going to be super “nourishing”, and they lack the vibrant nutrition that helps to keep our bodies at optimum functioning (because they’re not filled with leafy greens!). Listen to your body and see how it responds. If your body doesn’t like these as much as your taste buds, then you have a choice to make.
This recipe makes about 22 cookies. 1 cookie = 141 calories, 12.9g fat, 7.6g carbs, 5.5g fiber, 3.5g protein.