The chocolate chip cookies you crave, only these are lectin and sugar free made with cultured French butter, a blend of grain free flours, and dark cacao chips.
Chocolate chip cookies are a treat. Made right, they're slightly crispy on the outside and soft and chewy on the inside, with gooey chocolate chips galore. A good chocolate chip cookie soaks up the milk when you dunk it. My LFG version is all that, and a bag of chips — intensely dark chocolate chips, that is!
I spent the entire summer of 1999 perfecting the chocolate chip cookie. Mrs. Fields was headquartered here and those cookies were in every mall. I set out to mimic the taste and texture. I found the right ratios of ingredients and nailed it, only to have to do it all over again for lectin free eating.
And by George I think I've done it. Now, these cookies should be considered a very special treat. Reward the kids for a great report card, or make them when you need a quick dessert for guests. Cookies, even lectin free, sugar free are to be eaten sparingly because these have butter. But when you gotta have 'em, I've got the tried-and-true recipe. Read on to see how they're made.
One note on ingredients. Unsweetened 100% cacao chocolate chips can be hard to find in some areas. And also, Brown Swerve can be hit or miss. So here are a couple ways to get these ingredients. First, if you join Thrive Market, you can usually find the chocolate and other lectin free baking ingredients there. I've arranged for you to get 25% off your first order if you join here.
Also, Amazon is a sure thing for Brown Swerve. And I've found an great deal on a two-fer. See the link at right.
The Recipe
LFG Chocolate Chip Cookies
1/2 C (1 stick) Cultured Organic Grassfed Butter, French Butter or Ghee
1 T Nutiva Superfood Shortening
1/4 C Swerve Granules
1/4 C Firmly Packed Brown Swerve
1 t Pure Vanilla Extract
1 Large Pastured Egg
1/2 C Sorghum Flour
1/2 C LFG Flour Blend*
1 t Baking Soda
3/4 t Xanthan Gum
1/4 t Iodized Salt
1 T Califia Unsweetened Almond Milk
1/2 C 72 - 100% Cacao Chocolate Chunks
* 2:1:1 cassava, coconut and almond flours.
(Warning! 100% cacao chips are intensely dark. No sugar added. If your palate isn’t trained for unsweetened chocolate, use 72% cacao chips or ones sweetened with stevia).
Instructions:
Preheat oven to 350 degrees. In a medium bowl, whip softened butter, shortening and sweeteners together with a hand mixer until very fluffy and creamy. Add vanilla and egg. Whip again until very creamy. Add the dry ingredients and whip together until you have a good cookie dough. Whip in the almond milk. I live at high altitude so you may need to adjust the flour or almond milk quantity to get the right cookie dough consistency. Finally, fold in the chocolate chips with a rubber spatula.
Make cookie dough balls and press them with your finger tips onto a cookie sheet that's lined with parchment. Press them into the exact cookie shape and thickness you want, because they will not melt when baked.
Bake for 10 minutes. Makes about two dozen small cookies and one dozen large.
Serve with your favorite milk.