You can’t ever get enough of the chocolate chip cookie right? I know it feels like I make a batch a week of cookies, well yes I guess I actually do 🙂  Today I was playing around with a batch for a client of mine that can not have butter and wants to start weaning off of the evil white sugar.  I was a little skeptical at first with the texture of these guys but they ended up tasting yummy.


Chocolate Chip Cookie

1 Cup of Gluten Free Flour (Trader Joe’s has a great one)

1 Teaspoon Baking Powder

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

1/2 Medium Banana

1/4 Cup Unsweetened Applesauce

1/8 Cup of Coconut Oil

1 Egg

1/2 Cup Pureed Dates (make sure you take the pits out)

3 Teaspoons Organic Date Sugar

1 Teaspoon Vanilla

3/4 Cup Dark Chocolate Chips


Preheat your oven to 350 degrees.  Spray a cookie sheet with coconut spray.  In a large mixing bowl mix all your wet ingredients together. To make the Date Puree just put them in the food processor or blender and pulse till paste like. Next add your dry ingredients. Do not over mix. Fold in the chocolate chips.

Take two spoons and drop teaspoon size dough balls on your sheet. Bake for about 5-8 minutes depending on your oven.

I think these will be a hit with my client and Mike 🙂  I hope you like them. I love  creating recipes, some are winners and some Roscoe won’t even touch 🙁

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