They say if you give a mouse a cookie, they’ll ask for a glass of milk. These days, however, if you give a mouse a cookie, it’s likely ask whether it’s gluten free cookies or not!
Yes, times have certainly changed. But why don’t people eat regular chocolate chip cookies anymore, and other baked goods? The simple answer is flour; those with Celiac Disease are unable to digest flour due to the wheat proteins found in gluten.
Society is no stranger to Celiac Disease. Rather, the first case of Celiac was reported to have occurred over 2000 years ago, when archaeologists excavated the body of a woman who died from poor nutrition, and was unable to digest and breakdown the gluten in wheat. Since then, cases of Celiac have manifested in various medical journals through the 1800s and beyond. However, it was only during the late 20th century that Celiac became a widespread condition.
For those with Celiac, even dining out can be a huge pain. Wheat and gluten are hidden in a number of ingredients, not just for flavor but for freshness and texture purposes. While the allergy varies from person to person, accidentally ingesting even trace amounts of gluten can result in a great deal of discomfort and pain.
So, what is a sweet-tooth, baked good loving gluten intolerant to do? Luckily, there are many recipes out there for healthy gluten free cookies that taste delicious without leaving the stomach in shambles.
For all you Celiac-ridden cookie monsters out there, here’s a simple but delicious recipe for chocolate chip gluten free cookies. These gourmet cookies are so delectable that you won’t even know the difference!
2 cups almond flour
3 tbs agave or maple syrup
1 large egg
1 tsp vanilla extract
2 tbs solid coconut oil
1/2 tsp baking soda
1/4 tsp salt
1/2 semi sweet chocolate chips
Preheat your oven to 275 degrees. Then, like a baking sheet with parchment paper.
Begin assembling your dough. Combine the coconut oil and syrup to a large bowl and whisk for a minute or so until combined. Add the egg and vanilla and whisk until once again combined.
In a medium bowl, combine all dry ingredients. Then, add the dry ingredients to the wet and stir with a wooden spoon until combined. Stir in the chocolate chips.
Use an ice scream scooper to scoop the dough onto the cookie sheet, spaced approximately two inches apart. Then, press down gently with a fork to flatten.
Bake for 8-9 minutes, or until the edges are golden brown. Remove and let cool on a wire rack until cooled completely.
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