I’m about to share with you something really special. Absolutely delicious chocolate chip cookies with no gluten, no dairy, no refined sugar, and no starches or gums. They’re kind of like the unicorn of baking.
These cookies are soft and chewy in the middle and golden and crisp around the edges. The cashew butter, ghee and honey lend buttery, caramel flavor, and the quinoa flakes give a bit of texture like a cowboy cookie.
People who eat gluten and dairy and refined sugar will ask you for the recipe. They’re that good.
I was originally inspired by a recipe from La Tartine Gourmande— I especially loved the mix of flours she used. Then I set out to create a chocolate chip cookie without dairy and refined sugar, as well as gluten, that was every bit as delicious as cookies with all three. I hope you enjoy the results as much as I do!
P.S. These make great ice cream sandwiches. Scoop vanilla coconut milk ice cream between two cookies.
Makes 20-22 cookies
3 T (40g) ghee
3 T (40g) organic non-hydrogenated palm oil shortening
2/3 c (100 g) coconut palm sugar
1 1/2 T honey
2 T cashew butter
2 t vanilla
1 large egg
1/2 c (60 g) millet flour
1/4 c (45 g) brown rice flour
1/4 c (30 g) quinoa flour
1/2 c (60 g) quinoa flakes
1/2 t sea salt
1/2 t baking soda
6 oz good quality semi-sweet chocolate, chopped
Beat ghee, palm oil, honey, cashew butter and palm sugar in a stand mixer on medium-high until creamy. Beat in the egg and vanilla.
Combine all dry ingredients except chocolate in a separate bowl and whisk to blend.
Add dry ingredients to wet ingredients, stirring just until incorporated. Stir in chocolate. Drop by the heaping tablespoon on to parchment-lined baking sheets.
Bake at 350 degrees for 10 minutes. Cookies are done when they are set in the center and barely starting to brown on the edges.
Cool cookies completely on a wire rack. Store in an airtight container.