A Better-for-You Deep-Dish Chocolate Chip Cookie Recipe
Everyone loves a good cookie. And everyone really loves a good deep-dish cookie.
And, you know what we here at FBM love even more than that? A whole-food, better-for-you version that’s delicious! Like this one from Megan Gilmore’s (AKA Detoxinista) latest book No Excuses Detox: 100 Recipes to Help You Eat Healthy Every Day.
With no white flour or sugar, it’s also gluten-free! And did we say delicious? It’s way delicious. The whole fam will love it!
Deep-Dish Chocolate Chip Cookie Recipe
Author: Megan Gilmore
Recipe type: Dessert
Cuisine: American
Serves: 12
If I were asked what my “last supper” would be, this deep-dish chocolate chip cookie would make the cut. It’s warm and gooey right out of the oven and tastes unbelievably decadent when topped with a scoop of creamy vanilla ice cream. No one will believe this delight is made without white flour or sugar! (Also, it's only $0.64 per slice!)
Ingredients
- Coconut oil, for greasing
- 1 tablespoon ground chia seeds
- 3 tablespoons water
- 1 cup creamy cashew butter (see Note)
- ¾ cup coconut sugar
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¾ cup dark chocolate chips
Instructions
- Preheat the oven to 350°F and generously grease a 10-inch cast-iron skillet with coconut oil.
- In a large bowl, combine the ground chia seeds and water and stir well to combine. Allow the mixture to sit for a few minutes to thicken.
- At this point, stir any separated oil back into your store-bought cashew butter. Add the cashew butter, coconut sugar, vanilla, baking soda, and salt to the chia mixture and stir well to form a thick and sticky dough. Fold in the chocolate chips.
- Transfer the cookie dough to the prepared skillet. Wet your hands with water (to prevent them from sticking to the dough) and press the dough evenly into the bottom of the skillet.
- Bake for about 20 minutes, until lightly golden around the edges. Remove the pan from the oven and let the cookie rest for 30 minutes before slicing and serving. The hotter the cookie, the more soft and difficult it is to cut, although either way, it’s delicious. Store leftovers in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.
Notes
For this recipe, I always use store-bought roasted cashew butter rather than my usual raw homemade version. Since this cookie is baked in a hot oven anyway, I think it’s a waste of money to use expensive raw cashew butter, when the roasted variety is cheaper and more readily available. The store-bought option usually contains a bit of added oil and salt, so this recipe accounts for that. If you happen to find a brand with no added salt, increase the salt in this recipe to ½ teaspoon.
Reprinted with permission from No Excuses Detox, copyright © 2017 by Megan Gilmore, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography copyright © 2017 by Erin Scott.
Reprinted with permission from No Excuses Detox, copyright © 2017 by Megan Gilmore, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography copyright © 2017 by Erin Scott.
Like, it’s so good you could make it for a kids’ birthday party! —Jenn
Comments
Can you use maple syrup ir honey in place of coconut sugar?
Comments are closed.