Then one day, I had to give up gluten, dairy, AND eggs.
I thought my cookie eating days were over! Would life ever be as sweet?
Soon, I found out that it could be. And it WOULD be.
Because with a little help from the internet, I was able to find a pretty tasty alternative. I was sooooo excited, I can’t begin to tell you.
Flash forward a couple of years, and Elana has tweaked that recipe a few times. Some have less sweetener, some have a lot more. Some use butter, and some don’t. But all use almond flour, but no eggs.
In case you’re not already familiar with her, Elana is the master chef of almond flour based baking. Her cookies are so good that they don’t last in my house very long. I find it impossible to eat just one, even though they are a lot more filling that your typical high glycemic, gluten/dairy/egg laden kind.
But there was always one person who wouldn’t go near them. My teenage son couldn’t get past the taste of the almond flour. Try to switch it up with coconut flour, and it was still a no go.
So when the blogger came out with yet another version of her recipes, I decided to see if he’d try it, once again. Now that he’s on a restricted diet too, he was willing to.
And this time, he actually liked them! But I decided to play around with the recipe myself a bit, in order to reduce the almond flour, maple syrup, and chocolate chip content. Too much of a good thing is not so healthy, even if it’s almonds or natural sugar.
And actually, many people who are following grain free diets are eating way too much almond flour (in place of the wheat). It can be problematic, since almonds are a common allergen as well, and can be especially hard to digest, in large quantities.
Plus, I knew my son would like the cookies even better if they didn’t taste as much like almonds. And so, I replaced half a cup of it with tapioca flour.
I also reduced the amount of maple syrup and chocolate chips to 1/4 cup each. In doing so, I halved the sugar content as well. And I replaced the butter with dairy free palm shortening, which tastes buttery anyway.
The end result was a new favorite gluten free, dairy free, and egg free chocolate chip cookie! These taste closer to the standard, wheat based kind. And actually, I think I like them even better!
Not only do they taste great, but they are healthier – not just for gluten free eaters, but all eaters.
Here’s the recipe:
So, there you go. I hope you enjoy them as much as we do!
I’m going to test these out on my niece and nephews next week for Thanksgiving, and see what they think. They don’t live the gluten free lifestyle, but they have eaten other gluten free desserts that I’ve made before. And since the holiday is at my house this year, every single food on the table will be gluten free, dairy free, and egg free. And refined sugar free, aside from the chocolate chips.
Do I feel bad offering only allergen friendly options on a holiday? Absolutely not, because they not only taste delicious (I’m a better cook than I was before going allergen free), but they are healthier as well. There’s not a person out there who couldn’t benefit from taking a break from wheat, dairy, and sugar once in a while!
So if you, or someone you know, still thinks the gluten free lifestyle is too bland, boring, or difficult, think again! A little creativity and experimentation goes a very long way.
But I know everyone likes their traditional Thanksgiving stuff(ing). That’s why I still make a standard bread stuffing, using my son’s favorite gluten free bread. But I have a new favorite Paleo Stuffing that I now look forward to every year. So, if anything, there’s more food, not less, on my table!
Enjoy all of the preparation and planning that goes into the holiday season, everyone! We are so luck to have family members and friends to cook for and celebrate with. Even if it means being left with piles of dishes.