Refeed Day is the best. I get to eat more, and I get to eat cookies. This week and next I’ll be sharing my two favorite healthier cookie recipes with you all! Please note that these aren’t HEALTHY cookies–they are simply better options!
The first is this gluten-free cookie. Now, listen–this dough will not look like cookie dough. It will be crumbly and you will think that you’ve messed up the recipe somehow. IT’S SUPPOSED TO BE CRUMBLY! I promise it will be okay. They may not look pretty, but they will taste good!
I actually ended up adding a couple of tablespoons of water to my dough to make it a little easier to form–when I tried to put the first tbsp of dough onto the cookie sheet, it literally crumbled in my hands. Oops. I got the hang of it though.
The cookies won’t rise or spread much, so don’t worry about packing your dough too much as you shape the dough into the tbsp-sized balls. Again, they will taste good, so who cares what they look like!
I have been eating one or two cookies at a time per Refeed Day, so I put my cooked cookies in the freezer in a freezer gallon bag. I’ve been taking one out the night before I plan on eating them and put it in the microwave for 10 seconds right before I eat it. It gets warm and yummy!
If you keep them on your countertop, eat them quickly because they only last for three days in an airtight container.
Gluten-Free Chocolate Chip Cookies (from Fixate)
¼ cup extra-virgin organic coconut oil, solid
½ cup coconut sugar
1 large egg yolk
1 tsp. pure vanilla extract
1 cup gluten-free all-purpose flour
¼ tsp. baking soda, gluten-free
¼ tsp. baking powder, gluten-free
½ tsp. sea salt (or Himalayan salt)
¼ cup dark chocolate chips, 70% cacao or higher
Preheat oven to 325º F.
Line two baking sheets with parchment paper. Set aside.
Combine oil and sugar in a large mixing bowl, using a hand mixer; beat until well mixed. Add egg yolk and extract; mix well. Set aside.
Combine flour, baking soda, baking powder, and salt in a medium bowl; mix well.
Add oil mixture to flour mixture; mix well. Fold in chocolate chips.
Roll into Tbsp.-sized balls and place on prepared baking sheets.
Bake for 10 to 12 minutes, or until golden brown.
1 cookie is 1 yellow container and 1/2 tsp.