Chocolate Chip Cookies (Gluten Free, Vegan, Low Sugar)
- ½ tsp. Celtic sea salt
- 8 Tbsp. Sunspire Organic Semi-Sweet Chocolate Chips
- 8 Tbsp. organic virgin coconut oil
- 1 Tbsp. organic vanilla extract
- ½ tsp. non-aluminum baking soda
- 8 Tbsp. Wholesome Sweeteners Organic Zero
- ½ tsp. SweetLeaf® Stevia Extract
- 2.25 c. ground ALMONDS almond flour
- Add the coconut oil to a saucepan and heat over low heat to melt.
- Add the erythritol, stevia and vanilla to the oil and stir to dissolve crystals.
- In a large bowl, combine dry ingredients and whisk to combine.
- Mix wet ingredients into dry to form a dough. (Add water to moisten)
- Form ½ inch balls and press onto a greased baking sheet.
- Bake at 350 degrees for 7-10 minutes.
- Cool slightly and serve.
2734.31 kcal Calories, 775.73 mg Calcium, 97.43 g Carbohydrate, 0 mg Cholesterol, 252.56 g Total Fat, 34.8 g Fiber, 11.09 mg Iron, 677.68 mg Magnesium 2048.58 mg Potassium, 57.48 g Protein,6.31 mcg Selenium, 1168.68 mg Sodium, 43.45 g Sugars, 7.8 mg Zinc, 116.69g Saturated fat, 0.04 trans Fat, 84.34 g Monounsaturated fats, 32.44 g Polyunsaturated fats, 2.52 IU Vitamin A, 0.36 mg Vitamin B6, 0 mcg Vitamin B12, 0 mg Vitamin C, 0 IU Vitamin D, 66.18 Vitamin E, 0.56 mcg Vitamin K, 126 mcg Folate,0.53 mg Vitamin B1(Thiamin),8.59 mg Vitamin B3(Niacin),2.57 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 2.52 mcg Lutein and Zeaxanthin, 0.02 g ALA, 0 g EPA, 0 gDHA,1392.19 mg Phosphorous, 5.8 mg Manganese, 0 mcg Alpha carotene, 2.52 mcg Beta carotene, 0 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid
- No Fish
- No Red Meat
- No Pork
- No Eggs
- No Shellfish
- No Gluten
- No Seeds
- No Dairy
- No Poultry
- No Yeast
- No Peanuts
- No Grains
- No Molds
- No Legumes
- No Nightshade
- No Citrus
About The Author
Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.
Kelley Herring – who has written 842 posts on Healing Gourmet.
I’m going to try this recipe again, first time was s total bust. The warm oil melted all the chocolate chips. I let it cool, but apparently not long enough! I went ahead and baked them anyway, but they ended up being big, crazy, gooey blobs of chocolate.
Hi Sarah,
Yes, anytime you melt oil for baking, you should ensure it comes to room temperature before adding to other ingredients. According to the laws of thermodynamics warm oil will melt chocolate (and partially cook eggs, if using). And that won’t result in a cookie, but rather a “gooey blob”.