Hi, I'm Kim

Hi, I’m Kim Christensen, M.Om., Dipl.OM, L.Ac. I’m a licensed acupuncturist, herbalist, and owner of Constellation Acupuncture & Healing Arts in Minneapolis, Minnesota. Back before going to school and becoming a healthcare practitioner, Affairs of Living was my creative outlet while healing from chronic health issues. There's big changes coming to the site - it will soon be the home of my new health coaching practice! Stay tuned. 

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Grain-Free Double Chocolate Cookies (gluten-free, dairy-free, cane sugar-free, low sugar)

Grain-Free Double Chocolate Cookies

Oh yeah! I made a few tweaks to my recipe for Grain-Free Chocolate Chip Cookies and ended up with these chocolate-packed nibbles of bliss.  No flour, lots of protein, very few grams of sugar per cookie, and lots of soft fudgy goodness. Pretty great, right? 

I tried a new cocoa powder in this recipe. Last weekend I went to the Kitchen Window, a locally-owned kitchen shop that is my favorite place to shop. In addition to incredible cookware, kitchen utensils and gadgets, food items and spices, small appliances, and cookbooks, they have an impressive selection of bulk cocoa and chocolate products.  I couldn't resist indulging, and I left with Callebaut cocoa powder, Valrhona cocoa powder, cocoa butter, and unsweetened cocoa mass (along with an awesome digital kitchen scale, a mini funnel, and a ring of Spanish spicy chorizo).

The difference in the Valrhona and the Callebaut cocoa powders is really quite surprising! The Callebaut has a very clean, straightforward, rich cocoa flavor, while the Valrhona has high and low notes, with a complexity rather like wine.  Both are absolutely excellent, not at all bitter, and so flavorful it is shocking. The Callebaut seemed like a better choice for baking, so I used that in this recipe and was really impressed - the resulting chocolate flavor is so fabulous. I am excited to use the Valrhona for truffles or something that requires a more overt chocolatiness.

As a side note, I used some of the cocoa butter and cocoa mass in a homemade chocolate chip recipe last week that was mildly successful, but needs more tweaking.  The flavor was really great, but "melt" factor in cookies was totally whack.  As a result, I diverted to a mixture of Enjoy Life Chocolate Chips and chopped unsweetened chocolate for this recipe. Although the  Enjoy Life  Chocolate Chips are far from what I'd describe as fine chocolate, they work in a dairy-free, soy-free chocolate pinch. I like to mix high quality unsweetened chocolate with the  Enjoy Life chips, for a richer flavor and to reduce the overall sugar load. 

Whether you use gourmet cocoa powder or Hershey's, these cookies are sure to please.  They got a big thumbs up from my housemates, my parents, and my friends, so I think this recipe is a winner.  Enjoy!

This recipe is linked to Simply Sugar & Gluten-Free's Slightly Indulgent Tuesday

Grain-Free Double Chocolate Cookies

Grain-Free Double Chocolate Cookies

yield about 20 cookies

If you prefer not to use cashew butter or chopped cashews, any other seed/nut butter or chopped nut/seed should work in this recipe. 

For a cane sugar-free cookie, use chopped unsweetened chocolate or sugar-free homemade chocolate chunks instead of Enjoy Life allergy-free chocolate chips or other sugar-sweetened chocolate.

  • 1 cup smooth cashew butter (raw or roasted)
  • 1/4 cup unsweetened cocoa powder 
  • 2 mediumish duck eggs or 2 large chicken eggs (duck eggs are bigger than chicken eggs, so medium-sized duck eggs are generally the size of large chicken eggs)
  • 1/4 cup maple syrup, or other natural liquid sweetener like honey or brown rice syrup
  • 1/4 tsp plain stevia liquid
  • 1 tsp gluten-free pure vanilla extract (Simply Organic and Penzeys brands are gluten-free)
  • 1 tsp baking soda
  • 1/2 cup chopped cashews (raw or lightly toasted)
  • 1 cup chocolate chips, carob chips, chocolate chunks, or chopped sweetened or unsweetened chocolate bars (homemade or store-bought)
  • 1/2 tsp unrefined salt

Preheat oven to 350º F and line baking sheets with parchment.

In a large bowl, cream together cashew butter, cocoa, eggs, maple syrup, stevia, vanilla, salt, and baking soda until smooth. Add cashews and chocolate chips/chunks and stir until well combined. 

Scoop by the tablespoon onto a well-greased or parchment lined baking sheet. If desired, place a couple of cashews on top of each cookie, because it looks sexy once they bake. Place in pre-heated oven and bake for about 12 minutes (if baking two pans of cookies at once, rotate between racks after 6 minutes). I baked for minutes and ended up with a soft, moist, chewy cookie.  If you prefer a more crisp cookie, bake a couple minutes longer.

Let cool a few minutes on the sheet before transfering to wire cooling rack; let cool completely before eating.  Store cooled cookies in a well-sealed container. 

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Reader Comments (5)

Yum! These look delicious and relatively Full GAPS friendly. My naturopath keeps telling me about duck eggs but I have not been able to find them.

February 26, 2011 | Unregistered CommenterChristie {Nourishing Eats}

Oh my I'm hyperventilating. I am so all over these. You rock!

February 26, 2011 | Unregistered CommenterDiane-The WHOLE Gang

@ Christie. I think baking soda, chocolate & cocoa powder are prohibited on GAPS - but it's a lovely GF recipe.

@ Kim: I laughed at the use of 'whack'. Thanks for enlivening recipe speak..

February 27, 2011 | Unregistered CommenterNan

All I can say is "Yum, yum, yum!" If I made these, I don't think they would last very long!

March 1, 2011 | Unregistered CommenterChristine

You CAN get GF baking soda - Kinnikinnick sells products online, (and lucky me - in their factory store in Edmonton, AB Canada).

They test EVERY ingredient that comes into their plant and they catch quite a few unsavoury suppliers who try to pass off tainted ingredients.

I trust them and love them to bits. I think you should try their donuts. My "normal" boyfriend loves them. And the Angel Food Cake from Gems of Gluten Free Baking (Wendy Turnbull)

Oh, and we're spoiled here… Greens Eggs & Ham sells duck eggs at my Saturday farmer's market and a few stores in Edmonton $5 for 1/2 dozen. They are HUGE here!! Seriously 3-4 chicken eggs' worth.

April 8, 2011 | Unregistered CommenterMonica I.
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo