The GAPS diet does allow cocoa to be eaten occasionally once digestive symptoms have subsided. The challenge to making these cookies GAPS-legal is finding chocolate chips that are sweetened with honey, as other sweeteners are not allowed on GAPS. I used dairy-free, soy-free chocolate chips, but they still aren't GAPS-legal because of evaporated cane juice as a sweetener. You could easily omit the chocolate chips, or even replace a little of the coconut flour with cocoa if you prefer.
Peanut Butter Chocolate Chip Cookies
Makes about 3 dozen cookies
- 1 cup (2 sticks) softened butter, preferably from grassfed cows
- 1 cup mild-flavored honey
- 1/2 cup natural peanut butter or your favorite nut butter (pecan cashew butter is very tasty in this recipe)
- 1 Tb organic vanilla extract
- 3 whole eggs plus 1 yolk, preferably from pastured hens
- 3/4 tsp fine-ground celtic sea salt
- 3/4 tsp baking soda
- 3/4 cup plus 2 Tb coconut flour (you might need a touch more coconut flour if your nut butter or honey is very runny)
- 3 Tb almond flour, preferably from crispy nuts
- 1 cup mini chocolate chips (optional, possibly omit for GAPS)*
- 1/2 cup chopped crispy pecans (optional)
- Optional equipment: stand mixer**
- Set your oven racks so that none are in the bottom third of the oven. Preheat the oven to 325 F.
- In a medium bowl, combine the salt, baking soda, coconut flour, and almond flour. Whisk well to combine and break up any lumps of coconut flour.
- Beat the softened butter for a couple minutes, until it is light and fluffy.
- Add the honey and continue to beat for a few more minutes until the honey is incorporated very well. If you are using a stand-mixer, make sure you scrape the sides and bottom a couple times to get everything incorporated well.
- Add the peanut butter and vanilla. Mix well, scraping the bowl as needed.
- Add the eggs one at a time while the mixer is running. The easiest way to do this is to break all of the eggs into a bowl or cup and then just pour them in one-at-a-time. Let each egg get incorporated before adding another one.
- While the mixer is running, add the dry ingredients a little at a time. Since coconut flour does not contain gluten, there is no worry of over-mixing it!
- Stir in the optional chocolate chips and pecans.
- Scoop the cookies onto greased cookie sheets (or line the cookie sheets with silpats, which are wonderful since the cookies never stick and are less likely to burn). I like to use a 1-Tb scoop for consistently pretty cookies, but you could just use a spoon.
- Press down the cookies slightly with a spoon or fork. Skip this step for subsequent batches baked on already-warm cookie sheets, as those cookies will spread more on their own.
- Bake the cookies at 325 F for about 16-20 minutes (or a few minutes longer if you are cooking them on stoneware). They are done when they are golden brown on top and a little darker brown on the edges.
- Remove from oven and allow to cool for a few minutes. Then use a spatula to move them to a cooling rack.
- Once cool, store these cookies in an airtight container. They can be stored in the refrigerator or freezer if you won't be eating them all in the next few days. They are nice and chewy straight from the fridge, and even soft enough to eat straight out of the freezer! Storing them in the freezer will also remove the pressure of having to eat them all in a week or so, as they will last for months in the freezer.
*I used dairy-free, soy-free chocolate chips, but they are still not GAPS-legal. To make this recipe GAPS-legal, you may have to omit the chocolate chips or try to make your own using honey as a sweetener. Or, you could replace a little of the coconut flour with cocoa and have the whole cookie be chocolate flavored.
**I love using my Kitchen-Aid stand mixer for making cookies as it makes it very easy to add the ingredients while the mixer is running.
This post is part of Monday Mania, Pennywise Platter, Fat Tuesday and Fight Back Friday!