Healthy alternative recipe for a classic tempting treat
This morning on CBS Local 2 we spoke with registered nurse Keegan Pomije. Her own personal battle with chronic inflammation motivated her to find relief without using pharmaceuticals. Through research Pomije discovered one common culprit in most foods that leads to inflammation… sugar.
Wanting to still enjoy foods high in sugar content but not wanting the inflammation that follows, she developed alternative recipes for common dishes. Today we were treated to delicious Low Glycemic Chocolate Chip Cookies.
Keegan’s chocolate chip cookie recipe is below. Try it out. We’re confident the cookies will be a hit in your household.
We know they’ll be good for you, too!
LOW GLYCEMIC CHOCOLATE CHIP COOKIES
*Dry Ingredients
2 1/2 cups AP GF Flour Blend
1 tsp baking soda
1/2 tsp salt
1 Tbsp Nutritional yeast
1 Tbsp ground flaxseed
1 Tbsp Chia seeds
*Wet Ingredients
3/4 cup Earth Balance (EB) sticks (1 1/2 sticks, room temp), or coconut oil (liquid state)
1/2 cup Applesauce (room temperature)
3/4 cup Coconut sugar
3/4 cup Xylitol, or Stevia equivalent (prob 4 1/2 tsp)
2 tsp Vanilla
*Add-ins
2 cups dark chocolate chips (I use 85% cacao bitter-sweet)
1 cup chopped Walnuts
1/2 cup cooked vanilla lentils; either whole or pureed
*Directions:
Preheat oven to 375 degrees. Line cookie sheets with parchment paper.
In a large mixing bowl, combine all dry ingredients, and whisk together until well blended. Set aside.
In a second large mixing bowl, if using EB, beat it with the coconut sugar, Xylitol/Stevia and vanilla until creamy. Add eggs and beat until smooth. If using pureed lentils, add these as well and beat until smooth.
If using coconut oil: Beat the sugars, vanilla, eggs and lentils; last add the coconut oil while beating.
Add the dry ingredients to the wet and beat well. Stir in the walnuts, chocolate chips and the whole cooked lentils if using them this way.
Drop batter by heaping tablespoons onto prepared cookie sheet. Gently spread and shape the dough, if using GF flour, as they do not spread while baking. Bake for 11 minutes, remove from oven. Cool on cookie sheet for 2 minutes before removing to wire cooling rack. Makes about 3 dozen.
*** To make lentils: It’s a 1:3 ratio. 1/3 cup brown lentils to 1 cup water. Add 2 Tbsp pure vanilla extract to water. Boil water, add lentils and turn heat down to simmer. Cover. The lentils will absorb the liquid and expand and get very soft. Takes about 30 minutes.
