After thinking I’d struck gold with the last version of my gluten free, Paleo style chocolate chip cookies, I found a secret ingredient that not only makes them taste as good, if not better, than regular, wheat based cookies, but includes a much healthier gluten free flour than most of the popular ones!
I cut the almond flour in half, because if you eat baked goods made with it often, you’re consuming way too many almonds. Too much of any food is not a healthy thing. Just think about how many almonds must go into each cup of flour! It’s better to eat a handful than to regularly eat large amounts of nut flour based baked goods. If you’re anything like me, you know it’s hard to eat just one cookie!
I kept the tapioca flour in there, which is the starchy part of the root vegetable, cassava (otherwise known as yuca). It has a light, powdering consistency, but like many gluten free flours, it is high in carbohydrates and a very high glycemic load. That’s why we limit the amount we are using. A small amount breaks up the almond flour and gives it a less nutty consistency.
And now for the secret ingredient!
The magical gluten free flour I’ve recently started experimenting with is also made from cassava, BUT it contains the entire root vegetable, fiber and all. Not just the starch. That means its glycemic load is only a fraction of that of tapioca. It still contains carbohydrates, but healthy ones from a whole food source. That’s why we use more cassava flour than tapioca. Here’s what Jillian Michaels has to say about the flour. And here’s a video about it, by the Paleo Mom.
So all in all, unless you are on a low carb diet for health or weight loss reasons, or have digestive issues (or an autoimmune disease) and are avoiding nuts and carbs for that reason, enjoy these cookies as an occasional treat. They are far healthier than most of the alternatives out there, and I can’t think of a better time to enjoy them than for a holiday or a special occasion.
Here’s the recipe, but if you don’t have cassava flour on hand, here’s a similar recipe without it, until you get some!
As I mentioned in my last cookie post, when I had to go gluten free, dairy free, and egg free, I thought I’d never eat decent chocolate chip cookies again. But I did the research, connected the dots, and kept tweaking recipes, and proved myself wrong!
So, please pass this recipe along to anyone who’s struggling to live the delicious gluten/dairy/sugar/egg free lifestyle they deserve. Or keep it to yourself, and share your homemade cookies with others, gluten free of not!
Join me in showing the world that gluten free food can taste as good, if not better, than the wheat and dairy laden kind.
Have a delicious holiday and a happy, healthy new year, everyone!