No one prepared me for how challenging it would be to balance mindful eating for food sensitivities with social outings. Sometimes I feel so bound to our house because it’s the only way to control my son’s diet and alleviate his most extreme symptoms.
I’m talking hours a day of melting down, repetitious movements and speech, self harm, refusing to eat, inability to maintain social or physical boundaries, extreme sensory seeking, the list goes on and on.
Something as innocent as a birthday party can cause him major regression for a week or longer, so we are always trying to stay ahead. We pack food if there will be none available for him, especially treats, because culturally a lot of our events are based around them.
Thus my constant need to develop recipes that suit our dietary needs.
I want to share with you today one of my favorite FAVORITE grain free cookies.
These cookies are so so close to what I ate as a child, but without the insulin spikes, cravings, grains and harmful additives.
Did I mention there are only 2.5g of sugar per cookie?!
These beauties are currently in a lunchbox on their way to a birthday party with my kiddo and I can rest easy knowing he’ll be calm, happy and worn out when he gets home.
Let’s get to it.
Grain Free Chocolate Chip Cookies (Vegan Options)
2 cups almond flour
3 tbsp coconut flour
1 large egg room temp (1 flax egg for vegan option)
1 stick grass fed butter (8 tbsp softened coconut oil for vegan option)
4tbsp organic cane sugar
1/4 tsp stevia
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 cup Lilly’s chocolate chips
In the bowl of your stand alone mixer, combine butter / coconut oil with sugar and stevia until fluffy.
Mix in large egg and vanilla extract until well combined.
In a medium sized mixing bowl mix together remaining dry ingredients except for chocolate chips.
Slowly incorporate dry ingredients into wet ingredients until well combined.
Fold in chocolate chips. Dough will be only slightly sticky, so don’t be alarmed by this. (The cookies will still hold but once you place them on the silicone baking sheet, you’re committed!)
Roll into 1.5 inch balls, place on a baking sheet lined with a silicon mat and then flatten with hand.
Cookies should be 1/2 inch tall and will not spread while baking.
Bake at 375 for 8-10 minutes until edges start to brown.
Makes 18 cookies (2.5 grams of sugar per cookie)