One of my specialities is working with individuals who have food allergies, intolerances, and sensitivities. When I create recipes I often try to make them as “whole food” as possible so those with allergies can alter a recipe easy to their liking. I call these my “LEAP” cookies as they are in line with the LEAP program that I use to identify food sensitivities. (www.nowleap.com) Wheat-free, dairy-free, and egg-free these cookies don’t skimp on flavor. These really are a cookie you can share with everyone!
LEAP “Chocolate Chip” Cookie
3/4 cup Spelt Flour
1/4 cup Oat Flour (grind oats in your blender until a flour forms)
1/4 cup cane sugar
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1/8th tsp. nutmeg (optional, but I love the “warmth” that nutmeg gives these cookies)
1/4 cup oil (canola or Walnut for LEAPers)
1/3 cup maple syrup
1 tsp. vanilla extract
1/2 tsp. molasses
1/3 cup carob chips or chocolate chips
Preheat oven to 350°F. In a large bowl, combine the dry ingredients. In a smaller bowl, combine the wet ingredients. Add the wet to dry and stir until just combined. Fold in the chocolate or carob chips. Spoon onto a baking sheet and cook for 10 minutes.
Watch closely, see tips below, pull the cookies when they are just baked through. They will continue to cook once out of the oven. The first batch I made came out too crispy and I prefer a softer, chewier chocolate chip cookies. Transfer to a cooling rack then transfer to a airtight container. Enjoy & Share with friends!
Tips for a better cookie: Slightly undercook these, they tend to crisp up once out of the oven and on a cooling rack. Be sure to use real maple syrup here, the artificial stuff won’t bake right.
Per cookies (makes 24): 70 calories, 3g fat, 10g CHO, 0.6g fiber, 0.8g protein
Let me know what you think!