(Please ignore the robots on the paper liners. They were on sale!)
Since posting my chocolate cake made with black beans last month, I’ve received quite a few requests for a vanilla version of this incredibly moist, easy recipe. You ask, I deliver! These gluten-free sugar-free low carb (grain-free!) yellow cupcakes are made with coconut flour in place of the cocoa powder, and white beans instead of black beans. Cocoa powder and coconut flour seem to work interchangeably! It’s a pretty cool discovery that I hope y’all can make use of in your own gluten-free low carb baking pursuits. And because someone will ask: These cupcakes do not taste like beans or coconut! Just butter and vanilla and moist yumminess. Using beans and coconut flour in place of almond flour is budget-friendly, so you can experiment with this recipe by adding cinnamon, nuts, sugar-free chocolate chunks, different extracts… have fun!
UPDATE: I had a friend try these with Splenda, her preferred sweetener, and they turned out well. She said they could have been sweeter, but the sweetness level was just right for her taste.
When I’m stressed, I bake. There’s something comforting about the mindless measuring, the systematic method of the steps, and of course, the instant gratification. Not that I’m too uptight this time of the semester. It’s just really nice to step away from my reading material a few moments for a sweet reward. Cookies fit the bill nicely!
After working and re-working this all natural sugar-free gluten-free chocolate chip cookie recipe, I am now satisfied with the results. Cookies without real sugars (including natural sugars–agave, honey, etc.) OR artificial sweeteners are a tough nut to crack! I really try to avoid both because of the metabolic response caused by sucrose and fructose (e.g. agave nectar!), as well as the artificial nature of manmade molecules such as Splenda. This may be an overly cautious approach, but being the science junkie that I am, stevia and erythritol seem like the safest options for now. If you like Splenda and other artificial sweeteners, and they help you to stay on your low carb plan, use ‘em. You’re likely healthier than you would otherwise be eating “real” sugar. You have find what works for you.
These fabulous cookies are flavorful, soft, and just sweet enough. The recipe was inspired by this wonderful basic cookie by Batspit at the Active Low Carber forum. If you can tolerate dairy, definitely use butter in this recipe for the most flavor. The slight cooling from the erythritol is not distracting, but “refreshing,” as my roommate and faithful tester phrased it in her lovely British accent. That was the problem with every cookie recipe I had tried before–the erythritol would make the pastry feel like a mint the minute it hit your tongue. Not very chocolate chip cookie-like. The key ingredient here is xanthan gum, so if you haven’t invested in a bag, do it now. I mean it! Grab your keys, drive to the health food store, and make a positive change in your life by buying this miraculous gluten replacer. It keeps the erythritol from causing its mischief, leaving you with a tray full of pleasantly sweet chocolate chip cookies instead of icy pucks.
Other reasons to buy xanthan gum: It thickens smoothies, ice cream, homemade salad dressings, keeps your gluten-free quickbreads from crumbling, and stabilizes whipped cream for longer term storage. A little bit of it goes a long way, so use a light hand or you’ll end up with barbeque sauce flavored pudding… not that I would know!
If you want to save time, pick up some 73% cacao chocolate disks from Whole Foods. I used El Rey’s Apamate Chocolate, but Dagoba makes a nice product as well. No, the chocolate isn’t super low carb, but you’re only using a touch of luxurious chocolate in these adorable drop cookies. Just remember that it’s not a healthy indulgence if you eat the whole batch at once! I recommend just baking these cookies as you’d like to eat them, both to aid in portion control and to experience them at their peak–warm from the oven. Like most gluten-free baked goods, you don’t want to wait around to indulge. A quick zap in the nuker can also restore these cookies to their former glory. Keep the dough in a ball in the fridge and pop a couple of cookies in the toaster oven when you need a sweet escape from the madness.
Flourless, sugar-free, dairy-free… flavor-FULL!
Chewy Chocolate Chip Cookies
Makes about 18 large cookies
1/2 cup unsalted organic butter OR coconut oil
2 cage-free organic eggs
3/4 cup erythritol OR 1/2 cup preferred sugar-free sweetener
3 cups blanched almond flour (can replace 1 cup with unsweetened coconut)
1 teaspoon baking powder
1 teaspoon organic blackstrap molasses
1/4 teaspoon sea salt
1/2 teaspoon pure stevia extract (omit if you use Splenda)
1 teaspoon xanthan gum (not necessary if you use Splenda)
4 teaspoons pure vanilla extract
1 heaping cup homemade chocolate chunks OR a chopped Lindt 70% cacao bar
1/2 cup chopped walnuts
Preheat oven to 350 degrees Fahrenheit.
Powder erythritol with sea salt in coffee grinder or magic bullet (use the flat blade). Melt butter or oil in mixing bowl with the microwave, using 15 second intervals. Whisk in eggs and vanilla. Whisk in erythritol, sea salt, stevia extract, and blackstrap molasses. Pulse coconut flakes into a powder in magic bullet, if desired. Mix the rest of the dry ingredients together and stir into wet ingredients, adding nuts and chocolate chunks after the dough comes together. Shape dough into balls and squish on an ungreased cookie sheet with the clean bottom of glass–these cookies will not spread. If you are making the drop cookies, omit the blackstrap molasses and press chocolate drops into the tops of your cookie dough rounds, smoothing the edges with your fingertips if they crack.
Bake for 10-12 minutes, until barely brown on the bottom. You don’t want to overcook these and dry them out! Let cool completely on the cookie sheet without touching, then remove from the pan and store in an airtight tupperware container. Nuke in the microwave before consuming for maximum enjoyment and gooeyness! Serve with unsweetened almond milk, flavored with a touch of stevia.
~3 grams net carbs per big cookie (with homemade chocolate chunks included)
Dairy-Free Option: Use coconut oil or palm oil based shortening (shortening NOT recommended, as it doesn’t add any flavor) in place of butter. Use full fat coconut milk in place of the cream added to the chocolate chunks.
Dainty little drop cookies wearing cute chocolate buttons. Aren’t they adorable?
Sugar-Free Milk Chocolate Chunks (updated recipe HERE):
1-3.5 oz 85% cacao chocolate bar (Lindt or Ghirardelli)
3 tablespoons erythritol, powdered
1/8 teaspoon pure stevia extract
chop chocolate bar and add powdered erythritol. Microwave for 30 seconds on HIGH and stir. Mixture will be clumpy. Heat for 15 more seconds and stir until chocolate is smooth. Microwave in 10 second intervals to melt completely if necessary. Stir in stevia and pour into a pan lined with parchment paper. Quick set in the freezer for 10 minutes. Chop into chunks and store in a zip top baggy.