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Gluten-free Chai Chocolate Chocolate Chip Cookies

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  • Author: Annie
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30
  • Yield: 18 1x

Description

This is the cookie of “no.” No sugar, no dairy, no gluten, and no oil. Instead of Chai Chocolate Chocolate Chip Cookies, perhaps I should change the name to No Guilt Cookies!


Ingredients

Scale
  • 2 cups all-purpose gluten-free flour
  • 3 Tbsp. NuNaturals Oat Fiber (or oat flour or rolled oats)
  • 1/4 cup cacao powder or cocoa powder
  • 1 tsp. NuNaturals NuStevia Reb99 or stevia powder
  • 1 1/2 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1 tsp. anise seed, ground
  • 1/2 tsp. cardamom
  • 1/4 tsp. ground black pepper
  • 3/4 tsp. baking soda
  • 1/2 tsp. xanthan gum, optional
  • pinch salt (omit if using sunflower seed butter that has salt)
  • 1/2 cup sunflower seed butter (I make my own to avoid added oil and sweeteners)
  • 2 large very ripe bananas or 1 cup unsweetened applesauce
  • 1/4 cup + 1 tbsp. fresh orange juice
  • 2 tsp. vanilla extract
  • 1 tsp. lemon juice
  • 1 cup chopped pecans or chopped pistachio nuts
  • 1/2 cup vegan semi-sweet chocolate chips (I use Lily’s Sweets brand sweetened with stevia)

Instructions

  1. Preheat oven to 350-degrees and line two baking sheets with parchment paper.
  2. In a medium-sized bowl, whisk together the flour, Oat Fiber, cacao or cocoa, stevia, spices, xanthan gum, if using, salt, and baking soda.
  3. In the bowl of a stand mixer, cream together the sunflower butter, bananas (or applesauce), orange juice, vanilla extract, and lemon juice.
  4. Carefully tip in the flour mixture and process the mixture until combined. Add the nuts and chocolate chips and process a few times to mix them into the batter.
  5. Place heaping tablespoonful of batter onto the prepared baking pans. With wet hands, gently press down the mounds to flatten the cookies. Or, dip a 1/4 cup measure in water and pack in a big scoop of dough. Tap the cup on your hand to pop out the cookies. Place on the baking sheet and gently flatten. Repeat.
  6. Bake for about 14 minutes (rotating pans halfway through) or until dark brown and firm. Let cool on the baking sheets for a few minutes before transferring to wire racks.