Ever since creating a double chocolate chip cookie with my Gratisfied Empower Bar Cacao baking mix for Valentine’s Day, it has been next on my list to use the original baking mix as well. This chocolate chip cookie recipe is my latest sweet treat of choice. Better yet, my continuous glucose monitor shows this dessert can be blood sugar balancing. I have been enjoying one after lunch or dinner, and when I do, an even glucose curve follows. That being said, I would categorize these cookies as both a dessert and a breakfast option. You could pair one with a scoop of your favorite vanilla ice cream or yogurt. Both options sound delicious to me!
My toddler loves them as well! This makes me so happy considering their clean nutritional profile. Ingredients:
- Pumpkin Seed Flour
- Sunflower Seed Flour
- Organic Hemp Seeds
- Organic Coconut Flour
- Organic Pea Protein
- Organic Cinnamon
- Monk Fruit
- Baking powder
- Baking soda
- Sea salt
- Eggs
- Coconut oil
- Maple syrup
- Vanilla extract
- Chocolate chips
I can’t recommend these cookies enough! If you prefer a crispier cookie, this recipe might not be for you. These cookies are soft and pillowy, with a melt-in-your mouth effect. They are also super satiating, so you will be satisfied with just one.
Empower Bar Chocolate Chip Cookies {Grain-free, Dairy-Free}
Equipment
- Baking trays
- large bowl
- medium bowl
- hand mixer or stand mixer
- whisk
- cookie scoop optional
Ingredients
- 1 Empower Bar Original baking mix pouch see note
- 3/4 cup coconut sugar or granulated sugar of choice
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 eggs, beaten
- 1/4 cup melted coconut oil or sub with melted grass-fed butter
- 1/4 cup maple syrup or sub with coconut nectar
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips or chopped dark chocolate
Instructions
- In a stand mixer or large bowl, combine the Empower Bar Original Baking Mix, coconut sugar, baking soda, baking powder, and sea salt. Stir to blend.
- In a separate medium bowl, whisk together the eggs, melted coconut oil, maple syrup, and vanilla extract until creamy.
- Pour the wet ingredients into the bowl with the dry ingredients and beat until a dough is formed. Add the chocolate chip and beat again. It might seem as if the dough is too wet, but transfer the mixing bowl to the refrigerator for 20 to 30 minutes to chill. Don’t skip this step!
- Preheat the oven to 350 degrees. Line two baking sheets with parchmentpaper.
- Once chilled, use a cookie scoop or your hands to gather 2 tablespoons of the dough and roll into balls. Place them on the baking sheet about 2 inches apart.
- Bake for 10-12 minutes. Allow the cookies to completely cool on the baking sheet, about 2 hours. They will still be soft to the touch when you take them out of the oven, but will firm as they cool.
