A few months ago (wow!) I did sugar-free January! This personal challenge really helped me reset my taste buds and enjoy food again! The challenge for me was not to loose weight, or to lean out, it was truly to wean myself off of the dependency of sugar. During the holidays, sugar is freakin’ everywhere. It is so easy to grab a cookie at 4pm hunger rather than an apple.
I am a huge double chocolate lover. Those double chocolate costco muffins use to be my all time fave, but alas…they ain’t vegan or gluten-free and would most likely kill me from a dairy attack and definitely from the enriched wheat flour.
no sugar, no gluten, no dairy+ animal products, ALL the flavor and ALL the sweetness of a double chocolate chip cookie!
1/2 of a ripe banana
1/4 cup of maple syrup or sugar free maple syrup
1/2 tsp salt
1 tsp vanilla extract
1/4 cup of flax meal
2 tbsp of peanut butter ( I like creamy)
1/2 cup of cashew milk (or nut milk)
1/3 cup of unsweetened cocoa powder
1/2 tsp of baking powder
1 cup of almond flour
1/2 cup of sugar-free chocolate chips (I love Lilly’s brand!)
pre-heat your oven to 350°F and line your baking sheet with a silicon mat or parchment paper
in a bowl break down your banana until very small chunks are left
add in your maple syrup, peanut butter, salt, and baking powder
next add in your vanilla and maple syrup
using a fork, mix in your almond flour and your flax meal
lastly, fold in your cocoa powder and chocolate chips
using two teaspoons, scoop your cookies on to a sheet pan and bake for 15 minutes until formed
let cool and enjoy!
Serving Size:1 cookie
Keywords: sugar free, gluten free and vegan double chocolate chip cookies
These little cookies have all the chocolate flavor, hidden pockets of chocolate chips. A light and fluffy texture but 0 sugar, 0 gluten, 0 dairy + animal product and LOW CARB! When you eliminate sugar you eliminate tons of unnecessary carbs!
I love to have two of these little cookies for breakfast with my coffee, the sweetness is a fun balance with the rich coffee flavor!
Enjoy these healthy cookies and live free of sugar and gross additives! Tag me if you make them! Hugs!
soft, sweet, spicy and perfect cookie for the winter months!
1/2 cups of vegan butter
3/4 cups of granulated sugar
1 tsp of ground cinnamon
1 cup of 1:1 gluten-free flour (bob’s red mill is my fave!)
1/2 cup of unsweetened cocoa powder
1 tsp of vanilla extract
1/2 tsp salt
1 tsp of baking powder
1/4 cup of almond milk
1/2 cup of granulated sugar
2 tablespoons of ground cinnamon
preheat your oven to 350°F and line your baking sheet with parchment, reusable silicon pad or grease with vegan butter
in a bowl with a mixer cream your vegan butter with your sugar – about 3 minutes until light and fluffy
once they are mixed add in your vanilla extract, almond milk, baking powder, salt, cocoa powder and ground cinnamon
next add in your gluten-free flour, 1/4 cup at a time until well combined
in a separate bowl, mix your ground cinnamon (2 tbsp) and sugar until evenly mixed and set aside
pinch 1″ ball of dough and roll in the palms of your hands to form a ball, roll each ball in the sugar and cinnamon topping and set onto the baking sheet 2″ apart
repeat until your dough is all rolled
bake for 10-12 minutes and enjoy warm!
* can use regular milk or any milk alternative *ovens may differ in temperature, so bake times might change
Test out these for the holidays! For sure these delicious nibbles will be at our table!
One tradition we have at Christmas is serving tons of cookies, candies and pies for ultimate dessert game after dinner! Instead of classic snickerdoodles this year we are including more new recipes! In a family of chocolate lovers, they are sure to love this recipes! Test it out and let me know what you think, I love the feedback! Tag me on your posts @frontpaigebakes!