If you have a love for those little chunks of loveliness that are more commonly known as chocolate chips cookies, but you want to steer clear of sugar, wheat and eggs, then this wheat egg and sugar free chocolate chip cookie recipe  is the one for you.

What is it about cookies we love so much?

Since I was a child (which was a mere 19yrs ago (I wish :-), I’ve been programmed with the message that cookies, especially chocolate chip cookies were the ultimate innocent sweet treat.

Whether they were advertised with milk at bedtime (if you remember my last blog post you’ll know I DO NOT like drinking cow’s milk alone!!!!) or as an after school snack, they always looked mouthwatering to me..

Maybe it’s the combination of a simple cookie, with little sweet hits of stimulating chocolate, that make it chocolatey enough to satisfy your cravings, without being too much.

But the cleaner I made my diet, the fewer cookies I could happily (or comfortably) eat.  So over the years, I’ve tested a lot of recipes to replicate them. I have to say that this wheat egg and sugar free chocolate chip cookie recipe has all the flavour of the original, but without all the allergy triggers and horrible feelings that come after the sugar & wheat filled store bought ones.

We celebrated the end of our first full day of homeschooling after a long break this week, and we celebrated it with this exact wheat egg and sugar free chocolate chip cookie recipe, with freshly popped popcorn and raw vegan banana ice cream, so the recipe has been well and truly given our children’s stamp of approval

The banana ice cream is just peeled bananas, which have been frozen and then blended in a blender until they’re ice creamy!

The Ingredients:

For this wheat egg and sugar free chocolate chip cookie recipe, here’s a bit about the ingredients I’m using:

Organic Gluten Free Flour – I use an organic brand from Dove’s Farm, which is one of the better ones I’ve found. Gluten free four can be a little dry, but it holds the cookie together perfectly and with a little extra oil added you won’t even notice it. If you want a completely gluten free cookie, you can use this flour alone in the recipe.

Organic Wholemeal Spelt Flour – This is also a Dove’s farm organic product (I’m not paid to endorse them (yet!!!), i just love their products).  When our third daughter was a baby, she had a skin condition on her cheeks for many months, which we deduced was a grain sensitivity, So we removed rice, wheat, quiona, oats and other grains from our diets and especially hers and saw amazing results. when we decided to add back some grains for variety, I started with quinoa and spelt. Even though spelt does contain gluten, it didn’t give the immediate and long lasting effects that wheat gave us, so I was able to experiment with it and start making our own loaves of bread, flats bread, pizza breads, cookies and more.

In this wheat egg and sugar free chocolate chip cookie recipe, I’ve used half organic wholemeal spelt flour and half gluten free flour, as spelt isn’t as dry as gluten free flour and gives a slightly spongier, wheat-like result.

Honey, Maple Syrup or coconut sugar – Honey is the most cost effective natural sweetener I’ve found, it can be a bit sickly if you use too much, so go for a little less if you don’t have a particularly sweet tooth. I also love using a good quality maple syrup or more recently I’ve gotten into coconut sugar, especially as the price of the organic one has gone down a bit. in the recipe I’ll give directions for all three.

Coconut Oil or Dairy Free Spread – My first choice of fat in this recipe, rather than dairy butter, is coconut oil.  Vegan butters tend to give a slightly softer cookie at times so I sometimes find dairy free non hydrogenated spreads to use. Directions for both will be used below.

Chocolate Chips – Over here is the UK, you can get some sugar free chocolate buttons from Holland and Barrett. The only downside to them is that they have soya in them, which can be a hormone disrupting little blighter at times, so if you have hormonal imbalances (fibroids, hypothyroidism, PMS, symptoms of menopause etc), you may want to avoid these ones.

After making these I remembered that I could get Plamil bars (available here)  which are sugar and dairy free chocolate bars, which you can chop into tiny pieces to use instead.

Wheat Egg and Sugar Free Chocolate Chip Cookie Recipe

Makes about 25 x 3″ cookies

You’ll Need

3 cups of spelt or gluten free flour or 1 1/2 cups of both

1 cup of dairy free butter or coconut oil

1 cup & 1/4 of coconut sugar / 1/2 cup of honey or 3/4 cup of maple syrup

1/2 cup of vegan sugar free chocolate chips or buttons

1/4 cup of cocoa powder

1/2 tsp baking powder

A pinch of salt

You’ll need to:

1. Preheat your oven to 150C and get a wire wrack ready for when they’re finished.
2. There are two ways to combine the ingredients. You can literally chuck them all in a big mixing bowl, grab a wooden spoon and mix them together until they are all completely combined or put them all in a food processor and process until fully combined into a soft dough.
3. The other way to do it, which is a bit more reliable and allows the ingredients to combined more evenly is like this: Put the dairy free butter or coconut oil and honey, sugar or maple together in a bowl until they are completely combined into a thick cream.
4. In another bowl, mix the flour, salt, baking powder, cocoa powder and chocolate chips or buttons (all the dry ingredients), until they are completely combined.
5. Now add the dry ingredients to the creamy mixture and stir very well until you have a soft, slightly sticky dough.
6. Grease a baking tray or line a try with baking paper and grease it lightly.
7. Put a little coconut oil in your hands, then pic up small to medium chunks of the dough. Roll it into ball, flatten them and shape the sides to make cookie shapes and place them on the baking sheet.
8. Bake at 150C for about 8-10 mins in the middle of the oven. They may feel a little soft, but they’ll harden as they cool. They are also a bit delicate when they’re hot, so to prevent them from crumbling, take them out and let them cool for a 1-2mins, then use a spatula or palate knife to carefully take them off the baking tray and slide them onto the wire rack to cool.

Variations: 

• To make cinnamon raisin cookies, replace the cocoa with 2tbsp more flour and replace the chocolate chips with raisins and add a 1/4 tsp of cinnamon.
• To make coconut cookies, replace the cocoa powder and chocolate chips with 1/2 cup of desiccated coconut.
• To make almond butter cookies, replace the cocoa powder with ground almonds and chocolate chips with 2 tbsp of almond butter.

For over 100 more delicious, simple wheat, gluten, dairy and sugar free recipes, which are also raw vegan, grab a copy of my bestselling book

Leah’s Raw Food Feast NOW as a Ebook or Physical book 

I hope you enjoyed this wheat egg and sugar free chocolate chip cookie recipe and if you have any comments or questions, please post them below!!!

Take care and stay healthy

Leah

The Naturally You Coach

About the Author: Leah Salmon, The Naturally You Coach, is a best selling author of 6 books, editor of The Naturally You Magazine, founder of Amun University, a whole foods and personal development coach, raw food workshop teacher and homeschooling mother of 6. Leah helps culturally focused mothers of colour create a nourished and fulfilled life, using personalised dieting planning with whole foods and her signature 7 step Naturally You Coaching program and M.A.M.A circle.  Join her FREE mailing list in the yellow box on the right of the page to get a Free Top Ten Health Boosting Recipes Book