Pecan, Caramel Chocolate Chip Cookies

I am so happy how these cookies turned out. It is almost halloween and I had a sweet craving, so I decided to bake up a batch of sinful goodness! These are made with Quinoa flour and brown rice flour, coconut oil, coconut palm sugar and dairy free chcolate chips. I followed my original chocolate chip cookie recipe but made a few changes. I omitted the xylitol and added extra coconut palm sugar to give them a caramely flavour. They turned out fantastic.

Here are some health benefits of these cookies...seriously, health benefits of cookies!?!?! lol Fantabulous!

Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.

Pecan nuts contain monounsaturated fats such as oleic acid along with phenolic antioxidants which help reduce the risk of heart disease. Improves Digestion. Helps with Weight Loss. Reduces the Risk of Certain Cancer. Anti-Inflammatory Benefits. Boosts Immunity.

Coconut sugar contains trace amounts of vitamin C, potassium, phosphorous, magnesium, calcium, zinc, iron and copper. Coconut sugar also provides small amounts of phytonutrients, such as polyphenols, flavonoids and anthocyanidin, and antioxidants.

The cocoa in dark chocolate also contains antioxidants called flavonoids, which may provide several health benefits. Chocolate comes from cacao, which is a plant with high levels of minerals and antioxidants.

Health benefits of coconut oil include improving heart health by increasing the HDL cholesterol levels, promoting weight loss, relieving symptoms of yeast infections, skin and hair care, improving digestion, and boosting immunity.

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Pecan, Caramel Chocolate Chip Cookie Recipe:

Ingredients:

1/2 cup coconut oil

1 cup coconut palm sugar

1 teaspoon vanilla extract

1/2 cup applesauce

3/4 cup brown rice flour

3/4 cup quinoa flour

1/2 teaspoon stevia concentrate

1 teaspoon tapioca starch

1/2 teaspoon zanthum gum

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup dairy free chocolate chips

Directions:

Preheat oven to 350 degrees F. Cream together coconut oil and and coconut palm sugar. Then add vanilla and applesauce and mix well. in a separate bowl combine flours, stevia, tapioca starch, xanthum gum, salt and baking soda. Stir dry mixture into wet mixture until combined. Then fold in the chocolate chips. Using a tablespoon to measure out cookie portions, roll into balls and then flatten in your hand. (They need to be flattened by hand because they will not melt down when baking without sugar.) Wetting the palm of your hand with a little bit of water is a must so the dough doesn't stick. I keep a cup of water beside the bowl and cookie sheet as I work. Just a little dab on both palms is all you need. Place on a cookie sheet lined with parchment paper and bake for about 12-14 minutes. Let cool and enjoy! :)

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