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INTRODUCTION
As someone who was recently diagnosed with Mast Cell Activation Syndrome, and has spent the last almost thirty years of my life without any dietary restrictions, you can imagine how hard it is now to suddenly become ill to foods I had been enjoying my whole life. My journey to wellness lead me to create each and every one of these recipes featured on Damngoodthyme.
With the diagnosis of MCAS came hormonal imbalances, leading to hypothyroidism and PCOS. What I was unaware of at the time of these diagnoses, was that diet would play the biggest role in helping me achieve remission and lose the weight gained from all of the inflammation my body was under. I began to prioritize eating high protein meals to help with blood sugar imbalances. But, with any "diet" there should always be room for foods that you enjoy- which is why I came up with these flourless chocolate chip cookies.
These chocolate chip cookies are a delectable treat that defies conventional baking norms. They are a celebration of simplicity and rich, chocolatey goodness, all without the need for traditional flour. Instead, they rely on a harmonious blend of alternative ingredients to create a chewy and satisfying texture.
Each bite is a luscious encounter with gooey chocolate chips nestled within a cookie that's both decadent and gluten-free. Perfect for those with dietary restrictions or anyone seeking a deliciously unconventional cookie experience.
INGREDIENTS
3 large eggs
1 cup almond butter
1/2 cup + 2 tbsp coconut sugar
2 tbsp shredded coconut
1/2 tsp baking soda
3 tbsp dairy-free chocolate chips
INGREDIENT SUBSTITUTIONS
Almond Butter:Â The almond butter can be substituted with any nut butter here. Give sun butter, or peanut butter a try!
HOW TO MAKE THE DISH
1.Preheat the Oven: Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.
2.Create the Dough: Add the almond butter, coconut sugar, maple syrup baking soda, and optional chocolate chips. Stir well until a dough forms.
3.Form Cookies: Use a cookie scoop to scoop the dough into cookies, using your hand to slightly flatten and leaving enough space for the cookies to spread. Top with shredded coconut, chocolate chips, etc.
4.Cook Cookies: Transfer to the preheated oven and bake for 12 minutes or until baked through. Allow to cool on the baking sheet for 5 minutes before carefully transferring to a cooling rack.
5. Serve and Enjoy! Serve topped with flakey salt if desired.
FREQUENTLY ASKED QUESTIONS
What ingredients can I substitute?
The almond butter can be substituted with any nut butter here. Give sun butter, or peanut butter a try!
STORAGE INSTRUCTIONS
Cooling: Allow the cookies to cool completely on a wire rack before attempting to store them. Placing warm cookies in a container can create condensation, leading to sogginess.
Airtight Container: Store cookies in an airtight container to prevent them from becoming stale and to maintain their texture. You can use plastic containers, cookie tins, or resealable plastic bags. Separate layers with parchment paper to prevent cookies from sticking together. I recommend these containers!
Room Temperature:Â Most cookies can be stored at room temperature for a few days to a week, depending on their ingredients. Keep them in a cool, dry place away from direct sunlight and heat sources. However, avoid storing cookies with different flavors together, as they can transfer their aromas.
Refrigeration: Place the cookies in an airtight container or wrap them tightly with plastic wrap. Note that some cookies may become too firm in the refrigerator, so it's best for those with ingredients that require refrigeration. These are my favorite containers for refrigerator storage.
Freezing: Cookies freeze well and can be stored for an extended period. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or airtight container, separating layers with parchment paper to prevent sticking. Thaw frozen cookies at room temperature or in the refrigerator. These are my favorite reusable bags for storing cookies in the freezer.
Avoid Moisture:Â Moisture can make cookies lose their crispiness. Store cookies in a dry environment and avoid storing them with high-moisture items.
Labeling: If you're freezing cookies or storing them for an extended period, label the container with the date of preparation. This helps you keep track of their freshness and ensures you use them within a reasonable time frame. These are my favorite labels for food containers.
Fragile Cookies:Â Delicate or frosted cookies may require special care. Place parchment paper between layers to prevent breakage or damage to delicate decorations.
FULL RECIPE
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