I mention on my About page that I, and therefore my family, eat a 90% gluten-free, low-sugar diet. This is because of me. I have an autoimmune disorder (AID) and a family history of a myriad of health issues, and over the years I have tried, with medical advice and without, different ways of eating in the hopes that something would help me. And so far, this way of eating-reduced sugar, reduced carbs and mostly gluten-free is the only thing that has worked. Not to help me lose weight-but to feel better and help treat the symptoms of my AID.
Luckily, I have a very supportive hubby, and when I started eating this way, he decided to try it so I wouldn’t have to cook two different ways. And after about a month, he noticed enough of a difference that we made the parental-executive decision to switch our kids over, too. And surprisingly, they not only didn’t complain-they actually liked it.
Which is a long way of saying that the last six months to a year has been a journey for me to find new ways of making family favorites that are healthier, and not only taste the same-but even maybe taste better. And one of my early successes was these cookies. And not just with my family…but an entire music school audience. For once Music Man tasted my newly re-worked treats, he requested I make them for certain events at his “office”, aka the music school he works, since I wasn’t the only one who had to eat a restrictive diet (or chose to). The first time I made them I didn’t say anything and people still gobbled them up. The next time I made them, my husband told everyone I had made them, and even if they didn’t need to eat gluten-free or low-sugar, they still ate them and gobbled them up. Now I’ve gotten requests for these cookies and other treats. Which is why I chose to make them the first recipe on the blog to share. That, and my husband asked me to (Hi baby!).
Disclaimer: I fully adapted this recipe on my own, and experimented before settling on this version. However, I did use the basic chocolate-chip cookie recipe we all know and steal from the back of the chocolate chip bag as a starting point. Because I figure why mess with greatness too much? Another disclaimer? The name comes from my three kids, who now just call them this so much that when I do get requests, even others call them this too.
Mom’s Healthy Cookies
2 1/4 cups gluten-free flour (I use Bob’s Red Mill 1-1 baking flour mixture so I don’t have to worry about adding xanthum gum and other things-it’s great as you literally use it just like normal wheat-milled flour, but feel free to use any flour mix you like-just make sure it’s for baking.)
1 cup (2 sticked) unsalted butter, room temperature
1/2 cup coconut sugar (this replaces your white sugar)
1/2 agave nectar (this replaces your brown sugar)
1/2 tsp. salt
1 tsp baking soda
1 TBSP vanilla extract
2 large eggs
12 oz (one bag) organic semi-sweet, or dark chocolate chips
Preheat oven to 375 degrees. In a stand mixer, or with a hand mixer, cream the butter, coconut sugar and agave nectar together until blended. Add the eggs, one at a time and continue mixing on medium speed. With the mixer on low, add the flour, salt, baking soda, and vanilla and mix until smooth-but don’t over mix the batter! Fold in your chocolate chips and stir until well distributed. For science, make sure you taste the chocolate chips before you add them, because you’d hate to have a sour chocolate chip! 😉 Drop the mixture by tablespoons onto a greased cookie sheet and bake 8-10 minutes, or until the edges turn golden brown. Depending on how much cookie dough you eat, this will make 24-30 cookies. 😉
I promise you, your family won’t tell the difference. And since you are using less sugar (and sugars that are better for you!), you can eat more than less guilt! I hope you enjoy them and if you try them, be sure to share and tag me on social media!