Agave Chocolate Chip Cookies Recipes

VEGAN AND GLUTEN-FREE CHOCOLATE CHIP COOKIES

Vegan and Gluten-Free Chocolate Chip Cookies image

I developed a dairy-free, gluten-free chocolate chip cookie recipe. This updated classic is one of my favorites.

Provided by elanaspantry

Categories Desserts Cookies Chocolate Chip Cookie Recipes

Time 23m

Yield 20

Number Of Ingredients 9

Ingredients

2 ½ cups blanched almond flour
2 tablespoons blanched almond flour
5 ounces vegan chocolate chips
½ teaspoon Celtic sea salt
½ teaspoon baking soda
9 tablespoons grapeseed oil
⅓ cup agave nectar
2 teaspoons agave nectar
1 tablespoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Combine 2 1/2 cups plus 2 tablespoons almond flour, chocolate chips, salt, and baking soda in a large bowl.
Stir grapeseed oil, 1/3 cup plus 2 teaspoons agave nectar, and vanilla extract together in a smaller bowl. Add oil mixture to almond flour mixture and mix into a dough. Shape small portions of the dough into 1/2-inch balls and press onto the prepared baking sheet.
Bake in the the preheated oven until edges are golden, 7 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 202.3 calories, Carbohydrate 12.1 g, Fat 17 g, Fiber 3 g, Protein 3.9 g, SaturatedFat 2.9 g, Sodium 75.5 mg, Sugar 5.2 g

CHOCOLATE CHIP COOKIES WITH AVOCADO

Chocolate Chip Cookies with Avocado image

I read that when baking you can replace half or all of the butter with mashed avocado to make it a little healthier. I got out my favorite cookie recipe from my dad and tried it. I replaced half the butter. They were still very yummy and I couldn't tell there was avocado in them.

Provided by Erin

Categories Desserts Cookies Chocolate Chip Cookie Recipes

Time 55m

Yield 36

Number Of Ingredients 11

Ingredients

cooking spray
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup white sugar
¾ cup brown sugar
½ cup unsalted butter, softened
½ cup mashed avocado
1 teaspoon vanilla extract
1 egg
10 ounces chocolate chips

Steps:

Preheat oven to 375 degrees F (190 degrees C). Spray baking sheets with cooking spray.
Combine flour, baking soda, and salt in a bowl. Beat white sugar, brown sugar, butter, avocado, and vanilla extract together in a bowl using an electric mixer until creamy; beat in egg until smooth. Stir flour mixture, a few tablespoons at a time, into creamed mixture until dough is just mixed; stir in chocolate chips. Drop dough by the spoonful onto the baking sheets.
Bake in the preheated oven until edges of cookies are lightly browned, 8 to 10 minutes. Cool cookies on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 123.9 calories, Carbohydrate 18.4 g, Cholesterol 11.9 mg, Fat 5.6 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 3.1 g, Sodium 71.7 mg, Sugar 11.5 g

NO SUGAR(OR SUBSTITUTES) CHOCOLATE CHIP COOKIES

No Sugar(Or Substitutes) Chocolate Chip Cookies image

Great chocolate chip cookies without the sugar or sugar substitutes. Use carobe chips and agave nectar and the cookies are a great alternative.

Provided by Cpav8657

Categories Drop Cookies

Time 19m

Yield 3 dozen, 2 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup butter, softened
1/4 cup agave nectar
1/2 teaspoon vanilla extract
1 egg
1 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup carob chips
1 cup chopped walnuts or 1 cup pecans

Steps:

Preheat oven to 375 degrees F.
Beat butter, sweetener, and vanilla in large mixer bowl.
Add the egg and beat well.
Mix flour, baking soda and salt in a separate bowl, then gradually beat into the butter mixture.
Stir in chocolate chips and nuts.
Drop by rounded tablespoon onto silicone baking sheets.
Bake for 9 to 11 minutes or until golden brown.
Let stand for 2 minutes, then remove to wire racks to cool completely.
To make bar cookies.
Prepare the dough as above, then spread it into a greased 15"x10" jelly-roll pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Cut into bars and serve.

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