Recipe: Dr. Jiwani’s Guilt-Free Chocolate Chip Cookies

(Low Carb Gluten-Free Grain-Free Dairy-Free Egg-Free Corn-Free Soy-Free Sugar-Free Suitable for Diabetic, Paleo, Keto, Vegan, Allergy Conscious & Candida Diets)

Dr. Jiwani’s Guilt-Free Chocolate Chip Cookies will sweeten your family’s disposition as they can still enjoy a healthy, allergy-free diet, even during the Holidays, when sugar-laden treats abound. No one can live on Kale alone, and I want kids to be aware that healthy food can taste yummy.  Substitutes are critical, as no one wants to trade Seaweed on the playground. My goal with these recipes is to provide low carb / keto, allergy-free & tasty options. Since it’s hard to eat only one cookie, making goodies low carb becomes essential so you’re not stressed when the family goes back for thirds.

I love using nut or seed flour for my baking as it provides fibre, protein, good fats and antioxidants.  Nut & Seed flours in baking keeps carbohydrates lower than grain flours, such as buckwheat, rice, corn, amaranth flours and other gluten substitutes like sorghum & tapioca starches. I have experimented with many nut and seed flours, thanks to my handy Cuisinart food processor grinding the nuts & seeds into a fine consistency.

Dr. Jiwani’s Guilt-Free Chocolate Chip Cookies are ideal for those looking for an old school favourite, yet Low Carb, Gluten-Free, Grain-Free, Egg-Free, Dairy-Free, Soy-Free, Corn-Free, and suitable even for those following Paleo, Keto, Diabetic, Vegan, Allergy Conscious & Candida Diets

Health Benefits of Raw Organic Nuts & Seeds:

• Lowers Cholesterol
• Low Carbohydrate Content for Weight Loss
• High Protein & Fibre for Stabilizing Blood Sugars & Bowel Regularity
• Improved Brain Function & Prevents Alzheimers
• Lowers Risk for Mortality & Chronic Diseases ( Gallstones, Cancer, Diabetes, Heart, Lung & Neurodegenerative Diseases) International Journal of Epidemiology 2015
• High Antioxidants Reduce Inflammation

Once my health became an issue, I started reading labels and was astonished to find so much sugar & potential allergens (read “gluten-free” as a carb nightmare, and chock full of other allergies) in the cookies, often around 13 grams of Net Carbs per Cookie!

Typical Gluten-Free Product Ingredient Label (Read in Horror!):

Ingredients:

Flour Blend (Brown Rice Flour, White Rice Flour, Tapioca Starch, Sweet Rice Flour, Xanthan Gum), Organic Chocolate Chunks (Organic Evaporated Cane Sugar, Organic Cocoa Paste, Organic Cocoa Butter, Non-GMO Soy Lecithin/Emulsifier, Organic Vanilla. Chunks may contain traces of milk protein due to manufacturing equipment.), Monounsaturated Safflower Oil, Organic Evaporated Cane Sugar, Organic Eggs, Molasses, Gluten-Free Flavor, Non-GMO Soy Lecithin, Grape Juice & Whole Rice Syrup, Sea Salt, Baking Soda, Xanthan Gum.

Allergens: Eggs, Soy, Milk. Produced on equipment that also makes products containing peanuts, almonds, walnuts, pecans, coconut, eggs, soy and milk.

This year I began my Holiday baking with Dr. Jiwani’s Guilt-Free Chocolate Chip Cookies and I couldn’t make it fast enough for my family so I thought I would share it as it is quite easy to make!

Happy Holidays Everyone!

Dr. Jiwani’s Guilt-Free Chocolate Chip Cookies

Serving:  36 Cookies

Dry Ingredients

4 cups Raw, Organic Nut or Seed Flour (Almond Flour is used in Pictures)

1 teaspoon Baking Soda

½ teaspoon Himalayan Sea Salt

Chocolate

½ cup 70-80% Organic Dark Chocolate 70% min. Chocolate Chips Camino Brand (Sweetened with Sugar Cane)

OR

Baking Dark Chocolate Pieces Zimt Brand (Sweetened with Coconut Sugar) (Check Label for Allergies)

OR

Dr. Jiwani’s Dark Chocolate

Spices

½ teaspoon Organic Ground Vanilla

Wet Ingredients

½ cup Water as needed to moisten batter (I add this at the end after trying to bind it all together)

½ cup Organic Coconut Oil (Healthiest)

¼ cup Organic Coconut Nectar

OR

¼ cup Xylitol Sweet Natural Trading Brand Only

OR

3 Pinch Stevia

Instructions

Preheat oven to 350 degrees

Line baking sheet with recycled parchment paper

Grind Nuts or Seeds with food processor into flour-like consistency

Set aside Nut or Seed Flour

Change the blade in the food processor, use the Dough Blade (Plastic S blade)

Measure & combine Nut or Seed Flour, Xylitol or Stevia (if using this sweetener), Ground Vanilla, Baking Soda & Himalayan Sea Salt into food processor

Pulse in Coconut Oil, Coconut Nectar (if using this sweetener) and lastly, Water as needed until dough forms

Remove Dough Blade & empty dough into glass mixing bowl, adding Chocolate Chips or Pieces

Roll small balls of dough with hands, placing onto baking sheet and press down gently

Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean, depending on your oven, use caution after 20 mins

Cool Cookies for 1 hour to allow it to gel, to prevent breaking or crumbling

Serve

Tips

• If you make a thinner cookie than shown, bake for a shorter time ~ 15-20 mins
• I always make extra and freeze the remaining in Glass Lock Containers to ration the family.
• AVOID PLASTIC due to cancer causing & hormone disrupting chemicals
• These cookies may seem small but pack a huge nutritional punch!
• Please avoid your specific food allergies. This recipe is allergy-free as above, when the correct ingredients are used as per the recipe above.
• This is an Adapted Recipe
• Approximate Nutrition Per Cookie based on 36 cookies:  
  • Calories 100
  • Protein 3 g
  • Net Carbs 3 g Using Xylitol
  • Net Carbs 5 g Using Coconut Nectar
  • Fiber 2 g

Get Naturopathic with Dr. Jiwani:  Call 604.679.9988

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