Does anyone else love having cookies as part of their breakfast? I especially love dunking cookies in my morning cup of black coffee (Kicking Horse Coffee all the way! Kick Ass being my favourite blend by the way). Lately, I’ve been enjoying these Gluten Free Dairy Free Cocoa Cookies with my morning coffee.
Because really, who doesn’t want to start their day off with chocolate? I know I’m all for it, but at the same time I don’t like the idea of filling my plate with sugary cookies containing absolutely no nutrients. Don’t get me wrong, I love sweets, but I believe there’s a time and a place for them. Maybe when I was younger and it was easier to burn off those extra morning calories, but let’s face it…those days are looong gone!
I made a first batch of these Gluten Free Dairy Free Cocoa Cookies a few weeks back for my father-in-law who had been asking for some low glycemic gluten free cookies. Since then, I’ve already made 2 more batches. Yup, they’re that good. At first I was a bit skeptical of making a cookie with no sugar. Yes, I realize I previously made these Almond Butter Blueberry Muffins only using agave nectar, but still…cookies….with no sugar?? Hmmm, wasn’t sure about this one. But I was surprisingly pleased when they came out of the oven (and popped right in my mouth!). Aside from being a very quick and easy chocolate cookie to whip up, these Gluten Free Dairy Free Cocoa Cookies are so soft and chocolate-y, you’d think you were biting into a brownie!
I think these would taste great crumpled up in the Gluten Free Dairy Free Vanilla Bean Ice Cream I made about a week ago. Or even better…making chocolate ice cream sandwiches with them – hello!
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So, I will try to post about my travels, but incase I get swept up in relaxation, please be sure to check out my twitter feed, as I will be tweeting along the way.
In the meantime, I leave you with the recipe for these yummy Gluten Free Dairy Free Cocoa Cookies. What are you waiting for? Go get baking!
Pure deliciousness!
Eva
Super soft, easy to make chocolate cookies. Gluten Free, Dairy Free and Egg Fee.
Ingredients
- 1 1/2 cup almond flour
- 1/2 cup buckwheat flour
- 1/2 cup unsweetened premium cocoa, sifted
- 2 tbsp tapioca starch
- 2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup coconut oil
- 1/4 cup agave nectar
- 1 tbsp vanilla bean paste
Method
- Preheat oven to 350°F. Lightly spray or line cookie sheets with parchment paper and set aside.
- In a medium bowl, combine dry ingredients and set aside.
- In bowl of mixer, cream together coconut oil, agave and vanilla.
- Add dry ingredients and mix dough comes together.
- Roll by hand about 1 tablespoon of dough at a time into small balls, and place on prepared cookie sheet. Place balls about 1" apart from each other. Flatten balls slightly, using the bottom of a glass.
- Place in oven and bake for 8-10 min. Let cool on cookie sheets for 2 min before transferring to wire racks to cool completely.
I don’t mind hot days, but when humidity levels are so wack and making it feel like 40ºC outside, well that’s where I draw the line. Let’s face it; that’s just not enjoyable weather. The other day I went out for my morning walk just before 8:30 and couldn’t believe that after 20 min I was drenched in sweat. Ugh, gross! This made me wanting a cool refreshing dessert. After all, I did deserve it after my hot walk, right?
Given a pint of store bought gluten free dairy free ice cream can run you between $6-$8 (yikes!), I think I could totally justify getting an ice cream maker. Maybe a super early Christmas gift (hint to my hubby)? Or how about Christmas in July? It could totally be a thing! I suppose until then, making ice cream by hand is the way to go.
Agave nectar is a great alternative to sugar. As it is sweeter than sugar, you don’t need to use as much in your recipes, making it a perfect substitute in these muffins, which I like to enjoy for breakfast. Since these would be my ‘breakfast muffins’ the only bit of sugar in these is the ½ tbsp of brown sugar I mixed with ground cinnamon to sprinkle on top – because really, who could resist the smell of warm brown sugar and cinnamon? As I did not have fresh blueberries on hand, I used frozen ones which worked just fine (no defrosting required by the way). When I make a batch of these muffins, I’ll typically leave a couple out for the next day or two, and then freeze the rest. This way I always have a yummy breakfast muffin on hand.
Yes, I know… this recipe is a little different from the sweet treats I normally prepare, but I figured starting my day off with a big bowl of cupcakes topped sky high with buttercream probably isn’t a good idea…as much as I’d like to tell myself it is.
