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Kristen, author of Eating with Purpose, and I met when she moved to Dallas. Like she shares below, we had an instant connection. Kristen has a very clean approach to food and I always learn something from her. Make sure to stop by her blog. You’ll love her unique point of view.
I am so honored to be here at Simply Sugar and Gluten-Free today! Amy is a true pro at making our favorite foods healthier. I knew I had to share something sweet and decadent…. and my Chewy Chocolate Cookies fit the bill!
When Amy and I met, we instantly connected because both of us had experienced a radical health transformation by changing our diet. For me, there was a time period I needed to deal with the root cause of my sugar addiction, so I completely took out all sugar in my diet… besides a little fruit. So during this time I used liquid stevia and xylitol as my sweeteners of choice. After my health improved I was able to add in whole food sweeteners such as: coconut sugar, raw honey, maple syrup, yacon syrup, dates, etc. This cookie recipe can be tailored for those of us on a refined sugar-free lifestyle or a completely sugar-free lifestyle.
Here’s my take on stevia and xylitol:
Stevia – For those of you who aren’t familiar with stevia, it is an herb that is about 300 times sweeter than sugar, but completely sugar-free! KAL brand or NuNaturals brand alcohol-free liquid stevia are my favorites…. no odd flavor or bitter aftertaste. Many powdered stevias are mixed with highly processed bulking agents and they still taste odd, in my opinion. So if you think you are not a fan of stevia, try one more time and pick up one of these brands in their liquid version. If you’ve found one you love, great… I’m sure there are other great brands out there!
Xylitol – Xylitol is not a sugar at all, but a sugar alcohol. It actually has beneficial effects on the metabolism, which is ideal for those of us who want to lose excess body fat. If you are on an anti-candida diet, xylitol actually helps to kill the candida and other harmful pathogens…which can help to get rid of those nasty sugar cravings. The downfall? Well, since xylitol is a sugar alcohol the body processes it differently than regular sugar… meaning it can cause stomach discomfort. The key is to slowly integrate it into your diet and build up your tolerance. The body just needs time to get used to digesting it. Some people are more sensitive than others, so just have one or two cookies and you shouldn’t have a problem. Xylitol sometimes gets a bad reputation because people overdo it and eat 12 cookies in one sitting and then have stomach discomfort. Just like sugar- moderation is key!
For my completely sugar free recipes I like to use liquid stevia and xylitol together, so I get the health benefits of both… and xylitol is kept to a minimum. It also creates the perfect balance of real sugar flavor!
Ideally I like to use the unrefined sweeteners I mentioned above and add in a little stevia and/or xylitol to keep sugar in good proportion. For this recipe you can lessen the xylitol by substituting some with coconut sugar or replace all the xylitol and stevia with the coconut sugar.
Since these cookies are so nutrient dense, one or two are super satisfying…. unlike a regular store-bought cookie that keeps you coming back for more and more….. and more!
A chocolaty, gluten-free and sugar-free cookie that’s sure to please your sweet tooth! These freeze great too and no need for thawing, so you always have a sweet treat on hand to satisfy those cravings.
Ingredients
- 2 large organic eggs
- 1 cup raw unsalted creamy almond butter
- 1 teaspoon vanilla extract
- ½ teaspoon apple cider vinegar
- 12 drops KAL liquid stevia
- ½ cup xylitol or ¾ cup coconut sugar
- ¼ cup unsweetened cocoa powder
- 2 tablespoons buckwheat flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup unsweetened shredded dried coconut (optional)
Instructions
- Preheat oven to 350°. Line 2 cookie sheets (I use an 18 x 13 cookie sheet) with parchment paper. (I use the same parchment paper later to store them.)
- Beat eggs with an electric-mixer in a medium bowl and then add almond butter, vanilla, apple cider vinegar and liquid stevia. Do not mix the rest of the wet ingredients together.
- Add dry ingredients (xylitol, unsweetened cocoa powder, buckwheat flour, baking soda, sea salt and dried coconut, if you so desire) in a separate large bowl and whisk together.
- Combine the wet and dry ingredients and mix well with an electric-mixer until thoroughly mixed. At first it will seem too dry, but keep mixing and it will form into a thick, fudge-like dough. Finish mixing with a spatula to make sure it is well mixed.
- I use a 1 ½ tablespoon cookie scoop to evenly portion out the dough onto a cookie sheet. Flatten the cookies gently using the back of a spoon or your fingertips.
- Bake for about 12 minutes. The cookies will be soft and moist on the inside. It’s a little hard to tell when they are golden brown because they are already brown…so I tend to cook them about 12 minutes, they will still be gooey and moist on the inside! Cook less when in doubt, they firm up as they cool… do NOT overcook.
- Cool the cookies on a cooling rack for 10-15 minutes.
- After they are completely cooled use parchment paper to separate them and store in a ziplock bag or airtight container.
Kristin Kons is a Certified Natural Food Chef and Holistic Nutrition Coach. She does nutrition segments for the TV health show “Know the Cause.”
Kristin’s blog, Eating with Purpose was born out of her own struggles with multiplying health and weight issues and her relationship with food. Kristin has lost and maintained a 60+ pound weight loss and believes extraordinary health starts in the kitchen!
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Maggie
posted on March 29, 2012 at 10:25 am
Kristin these look amazing! I am a sucker for cookies, especially chewy chocolate cookies
I just got my first bottle of NuNaturals stevia and so far I love it! Thanks for sharing!
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Kristin @ Eating with Purpose Reply:
March 29th, 2012 at 6:05 pm
@Maggie, Thanks Maggie, I know… who isn’t a sucker for some gooey chocolate cookies, I’m right there with you!
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Adrienne @ Whole New Mom
posted on March 29, 2012 at 11:54 am
These look great! Maybe too great! I’m wondering if I can sub egg replacer for the eggs, but it seems there might not be enough bulk to do that. Might just have to try!
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Kristin @ Eating with Purpose Reply:
March 29th, 2012 at 6:08 pm
@Adrienne @ Whole New Mom, Hi Adrienne, I haven’t tried these using an egg replacer…. you know how finicky baking is! I bet it would work, but I’m sure it would change the consistency a bit. Let us know if you try!
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Andrea @Andreas Kitchen
posted on March 29, 2012 at 12:42 pm
These cookies look wonderful! I am really good at baking gluten free but I’m realizing that my body is still not totally happy so it’s time to focus on healthier sugar substitutes!
Thanks for the great recipe.
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Kristin @ Eating with Purpose Reply:
March 29th, 2012 at 6:14 pm
@Andrea @Andreas Kitchen, It’s amazing how different each one of us are and sometimes it takes a little experimenting to find out what works best for us as individuals. Thanks Andrea!
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kellie@foodtoglow
posted on March 29, 2012 at 3:34 pm
Great looking recipe. As a cancer health educator and fellow healthy food blogger I appreciate finding recipes like this as just because someone doesn’t eat gluten or sugar doesn’t mean they don’t love the occasional treat. Here in the UK we of course have stevia but just wondering if any liquid stevia will do.
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Kristin @ Eating with Purpose Reply:
March 29th, 2012 at 6:18 pm
@kellie@foodtoglow, Yes, we all need a treat now and then…. it’s good for the soul!
Sure you can use any liquid stevia, but they all taste really different, so as long as you like the one your using it should be perfect!
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InTolerant Chef
posted on March 29, 2012 at 4:08 pm
They look so fudgy and rich! I was sceptical of stevia until I got my own plant and found out how bizarrely sweet it is naturally.
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Kristin @ Eating with Purpose Reply:
March 29th, 2012 at 6:22 pm
@InTolerant Chef, I know, they are so fudgy! The trick is to not over bake them. They are always soft in the middle when I take them out of the oven and firm up once they cool, leaving a yummy, gooey middle… mmmm!
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LeAnn
posted on March 30, 2012 at 9:21 am
Hi, Amy,
I’ve been using “Living Without” GF Featherlight Mix previously. Would that mix work well with most of your recipes? (1 cup each sweet rice, tapioca and cornstarch plus 1 T. per cup potato flour) Thanks, and so glad you’re such a delighted new mom! LeAnn
I just bought your SS&GF book after hearing so many accolades
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Bethany
posted on March 30, 2012 at 10:48 am
These cookies were soooo yummy! I made them yesterday, and they were all gone by this morning except for one! ( which I am saving for myself!! ) thank you!
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Kristin @ Eating with Purpose Reply:
March 31st, 2012 at 11:50 am
@Bethany, Bethany, thanks for letting us know… so thrilled you liked them!!
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Michelle
posted on March 30, 2012 at 10:12 pm
can I use Spelt instead of buckwheat? i dont have any other grain on hand currently. thanks
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Kristin @ Eating with Purpose Reply:
March 31st, 2012 at 11:52 am
@Michelle, HI Michelle! I think that would work just fine since it is such a small amount, but I can’t say for sure since I haven’t tried it. Let us know if you do!
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Michelle Reply:
April 2nd, 2012 at 9:14 pm
@Kristin @ Eating with Purpose, I used Spelt, doubled the recipe and decreased the Stevia…they were good. Thanks.
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J Reply:
January 12th, 2013 at 11:15 pm
@Michelle,
Spelt is wheat and has gluten (gliadin specifically), so the recipie as modified would not be safe for someone with celiac disease like myself. However, as long as you understand they would not be gluten-free, it should be fine to modify that way for people without celiac disease.
Alta
posted on March 30, 2012 at 11:59 pm
These sound incredible! Love chewy and chocolate!
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Kristin @ Eating with Purpose Reply:
March 31st, 2012 at 11:53 am
@Alta, Thanks Alta!
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ravi
posted on March 31, 2012 at 7:55 am
… just to be accurate about xylitol – it is not digested in either our mouth or our stomach (as are sugars) but when reaching the large colon, fermentation can cause discomfort – but usually only if one eats too much – “too much” is when you are already a sugar addict and then replace all your substantial sugar consumption with xylitol – your large bowel will have a joy ride. You can also build up your “tolerance” to xylitol by slowly introducing it into your diet and using that opportunity to cut back on sugar/sweetness in general.
we have used it successfully and happily for years – great for kids and their teeth
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Elaine L.
posted on April 1, 2012 at 10:08 pm
These taste great and have a good texture. I am excited for my family to try these tomorrow. I am always on the lookout for afternoon snacks that will keep them going through several hours of dance.
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Taylour
posted on April 2, 2012 at 5:55 pm
These were delicious. My partner is what we call a “treat fiend”. He needs a special, sugary treat after every meal….and he usually eats too much of them. I made these cookies and 2 of them filled him up (he normally eats 5-6 cookies of that size). AND he loved them! Thanks for the great recipe!
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Alexa
posted on April 11, 2012 at 1:45 am
These cookies are great! I used 1/4 tsp Stevia and 2 Tbsp arrowroot starch instead of the Xylitol. I will definitely be making them again
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Amy Reply:
April 11th, 2012 at 11:51 am
@Alexa, So glad you like them!! Why did you choose arrowroot/steiva as a xylitol replacement? Would love to know.
xoxo,
Amy
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Alexa Reply:
April 11th, 2012 at 7:52 pm
@Amy, Hi Amy,
I didn’t have any Xylitol on hand, but they looked to good to wait until my next trip to the store, and I was right!
Alexa
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Janelle
posted on April 12, 2012 at 7:20 am
Curious if buckwheat can be replaced with almond or coconut flour? Thanks. They look great!
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Stacy Reply:
July 12th, 2012 at 9:41 am
@Janelle,
Me, too, as I eat grain free.
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kristin @ petal and thorn
posted on May 1, 2012 at 8:08 pm
yum! these turned out spectacular. I used 1/4 t dry stevia, 1/2 c. erithrytol, and 1/3 c. maple sugar. I didn’t have the buckwheat flour, so I used sweet white rice flour instead. sooo good! mine were lighter brown, but super tasty. not too sweet. thanks for htis!
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Amy Reply:
May 3rd, 2012 at 3:41 pm
@kristin @ petal and thorn, Thanks for coming back and sharing your variation! It sounds delightful. I wouldn’t have thought that sweet white rice flour would work instead of buckwheat but I guess you proved it does.
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Donna
posted on May 4, 2012 at 10:52 pm
Hello! I’m just starting a gluten-free diet and finding recipes like the ones on your site give me hope that I can still have a treat now & then that will satisfy me! I’m definitely going to give these a try, but I have a question. You mentioned that these freeze well…do you freeze them before or after baking? Sorry if that’s a silly question – I’ve never been much of a baker, so I’m not sure about that kind of general thing!
Thanks so much for everything!
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Amy Reply:
May 8th, 2012 at 9:29 pm
@Donna, Freeze after baking.
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Donna Reply:
May 10th, 2012 at 12:34 pm
@Amy, Awesome! Thanks so much again. I’m definitely going to try this recipe soon!
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Kristin @ Eating with Purpose
posted on May 7, 2012 at 10:53 pm
No, never a silly question – I freeze them after baking. They thaw quickly, but I actually eat them straight from the freezer, yum!
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Donna Reply:
May 10th, 2012 at 12:34 pm
@Kristin @ Eating with Purpose, Thanks, Kristin! I need to learn a lot about baking now so I can make my own yummy gluten-free goodies, I guess!
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Kendra
posted on May 8, 2012 at 10:18 am
I made these cookies for a party and they were a hit! I never ever bake. I was worried because when I took them out of the oven they just fell apart. They held together nicely though after they cooled.
Thank you for this easy recipe, it had me jumping up and down with joy.
Funny story, my friend was eating one and she said “is there dairy in this?” I frowned and said yes, milk. (I had made a fruit dip the same day and gotten my recipes mixed up) She said she could tell, she was having an allergic reaction. Ha! I can’t wait to tell her there is no dairy!
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Amy Reply:
May 8th, 2012 at 2:33 pm
@Kendra, I wonder what she was reacting to? That is so bizarre!
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Kendra Reply:
May 8th, 2012 at 3:06 pm
I think it was her imagination, she just couldn’t believe these cookies were for real, they are too good to be true!
I did send her the ingredient list to see if there is something else it could have been.
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Pepper West
posted on May 10, 2012 at 11:29 am
I was just wondering if I can use powdered stevia vs the liquid? I was also wondering your thoughts on using almond flour vs the buckwheat? These look wonderful and I think will be a great treat for my daughter who has Type 1 Diabetes. Thanks!
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Hayati
posted on May 31, 2012 at 12:09 am
This looks too good to ignore but what can i substitute stevia with? I always use either honey, palm sugar or brown sugar in my cooking or baking………
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Amy Reply:
June 8th, 2012 at 1:17 pm
@Hayati, Stevia is really strong – palm sugar would be the best because it’s not liquid but it won’t add enough sweetness as a one to one sub. Try NuNaturals stevia. It’s a great product.
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Hayati Reply:
June 17th, 2012 at 7:01 pm
@Amy, Thanks Amy. I would love to try stevia if I can get it but for now I will use melted palm sugar.
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Alicia
posted on August 14, 2012 at 9:05 pm
Hello, I just stumbled across your website and decided to give this recipe a try, and they are great! Just have to share that I tweaked them a bit by making the batter in my Vitamix (started out by blending up almond butter from scratch and out of laziness just decided to add the rest of the ingredients in– less dishes!) and the batter was amazing! Almost airy, and the final cookie turned out like a chocolate crinkle cookie. Thanks again!
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Pooja
posted on October 31, 2012 at 8:55 pm
OOOH EEEMM GEEEE!!!! Kristin, I just made them for the first time – and just nibbling at the crumbly bits has BLOWN MY MIND! It is simply unbelievable that these are not full of sugar and butter! Thank you, thank you, THANK YOU for posting this – you just made my gluten-free/sugar-free life!!!
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kathy
posted on January 5, 2013 at 7:32 pm
Amazing cookie!!! Just the way I imagined it it would come out. I used coconut sugar instead of xylitol.
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Anita
posted on January 24, 2013 at 10:30 am
Absolutely wonderful…yum!
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Lucy Pearce
posted on January 28, 2013 at 9:51 pm
Thank you so much for this delicious recipe, I made them today!! I have candida so it was such a treat to have something sweet!
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Amy Reply:
January 28th, 2013 at 10:35 pm
@Lucy Pearce, So glad you like them!!
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Lori E
posted on February 24, 2013 at 1:43 pm
I want to try these, but have an allergy to almonds and other nuts. What can I substitute for almond butter?
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Rachel
posted on March 21, 2013 at 7:31 am
Hi there! Just wondering what I should do if I don’t add cocoa… Still can’t have it in this stage if my diet. Thanks!!!!
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Amy Reply:
March 25th, 2013 at 1:05 pm
@Rachel, Well, they won’t be chocolate without the cocoa. You’d probably need to rework the recipe. Maybe this is a recipe to save until you can eat cooca again.
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Courtney
posted on May 1, 2013 at 11:33 pm
Hi, just baked these with peanut butter and coconut flour instead of almond butter and buckwheat and they turned out dry
Only baked for about 11 mins but I think the coconut flour is too dry for them. Good flavour but not the texture I was hoping for. Will try again with buckwheat.
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Amy Reply:
May 5th, 2013 at 9:54 am
@Courtney, Coconut flour soaks up moisture like crazy. You’d need to add some eggs or applesauce to make them work with coconut flour. Please let me know how they turn our with buckwheat.
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