After a few years of playing with different recipes and various gluten free flours, I FINALLY made a batch of gluten free cookies that met my own approval! And thank goodness I wrote down my ingredients this time because I like to artistically improvise when cooking! I also added a protein boost. Almost every time I sampled out a version, one of my best friends would say “Don’t publish this recipe! You need to keep this a secret and sell these!” Well,  a career in baking and food distribution is not on my list of priorities so I decided instead to post this on my blog and share with you – at least the basic components. I’m not giving away MY secret. : )

It’s up to you to add a twist and make it your own. For example play with different types of gluten free flours. Add a hit of cinnamon! (Hint: Thank you,  Alton Brown for the framework for MY masterpiece!) Enjoy and please post a comment, share on your Twitter or Facebook page. I’d love to hear how this gluten free recipe may have changed your cookie experience!

Dr. Melanie’s Ultimate Gluten-Free Protein Infused Chocolate Chip Cookies

Dr. Melanie's Chocolate Chip Cookies (GF)

Dr. Melanie’s Chocolate Chip Cookies (GF)

Ingredients:

8oz organic unsalted butter (You can substitute 1-2 oz with olive oil. Sorry, I don’t measure the oil.)
2 cup gluten free flour (various sourced flours -brown rice, coconut etc such as Trader Joe’s or Uncle Bob’s Red Mill)
1/4 cup Protein Powder (I used one of our professional grade whey protein powders-Perfect Protein by Metagenics. I also recommend Fit Food Whey or Fit Food Vegan powder by Xymogen)
2 heaping tblsp of the same protein powder
1 1/4 oz of gluten free cornstarch
1 tsp xanthum gum
1 tsp unrefined sea salt
1 tsp gluten free baking soda
1 cup  coconut sugar (Coconut sugar is not as sweet as regular cane sugar, hence the “not so sinful” quality.)
1/4 cup organic apple sauce
1 whole organic egg
1 organic egg yolk
2 tblsp almond or coconut milk
1 1/2 tsp vanilla extract
12 oz semi sweet chocolate chips
1  cup chopped walnuts
toasted or roasted unsweetened coconut flakes

Directions:

Preheat oven to 375 degrees F

Sift flour, cornstarch, xanthum gum, salt and baking soda into a medium bowl and set aside.
Cream the butter and sugar together for 1 minute. Add the apple sauce. Add the whole egg, egg yolk, almond/cocounut milk and vanilla until well combined. Slowly incoporate the dry mixture until mixed completely. With a wooden spoon, stir in the chocolate chips and walnuts.

Chill dough in refrigerator for an hour. Shape into 2 inch balls on parchment paper and into the top center of each, press some toasted coconut flakes. You may fit 6-8 cookies per sheet. Bake for up to  14 minutes, rotating the pans after 7 minutes. (Mine were done earlier, so watch for early browning!) Remove, cool in the pans and then transfer to a wire rack to completely cool. Store in airtight container. Depending on your climate, it’s best to keep them stored in the refigerator. Makes about 24 cookies.

Want more recipes? Visit my Naked Truth Recipe Page: Click HERE!

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