Healthy Chocolate Chip Cookies (Gluten Free, Vegan, Low Sugar) Recipe (2024)

FAQs

Are gluten-free cookies healthier? ›

For example a Gluten-Free cookie is no healthier than a regular cookie and in either case they are both seen as a treat that you should enjoy on occasion. Just because something is Gluten-Free, does not mean you can go and eat a whole box of Gluten-Free cookies and then expect to lose 5 lbs.

Chilling helps the flours and xanthan gum absorb liquid, which makes the dough sturdier and easier to handle. Without a proper rest, your cookies are likely to crumble. Think of mix-ins as the Spanx of the cookie world. They are a sly way to ensure that your cookies look like cookies, not misshapen gluten-free blobs.

Depending on the recipe, and more specifically how much refined sugars they contain vegan cookies probably aren't the healthiest option when it comes to a sweet treat. Opting for a recipe that uses natural fruit-sugars to sweeten them could be the healthiest option.

Oatmeal raisin probably has the best fiber/whole grain, flourless chocolate is better if you're trying to be low carb, meringues are probably lowest calorie. I'd say oatmeal raisin is a very nutritious cookie.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Binding agents (such as xanthan gum, guar gum, or flax) help give gluten-free baked goods the elasticity needed to create structure — so if your favorite gluten-free flour mix doesn't contain one, you'll probably want to add one.

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

Honey and agave as a sugar substitute can enhance moisture as well, but be aware that you should cut down slightly on the other liquids you are using in the recipe, as honey and agave are not solid ingredients. Adding an extra egg or oil can also help, but use caution.

All-Purpose Flour: The Versatile Choice

This balanced protein level makes it versatile enough to produce both soft and chewy cookies as well as slightly crisp ones. If you're looking for a safe bet or are new to cookie baking, all-purpose flour is your go-to option.

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

Is a vegan cookie healthier than a regular cookie? ›

That said, vegan cookies aren't necessarily “healthier” than regular cookies. Just because you don't have the added milk fats or egg yolks of conventional desserts does not mean your confection won't be heavily laden with caloric glory.

Reduced Saturated Fats and Cholesterol

One of the standout benefits of plant-based and vegan cookies is the significant reduction in saturated fats and cholesterol. Traditional cookie recipes often incorporate butter and eggs, which contribute to higher levels of saturated fats and cholesterol.

One of the primary advantages of gluten-free cookies is their digestive ease for people who experience discomfort after eating gluten. People with celiac disease must avoid gluten at all costs, as consuming it can damage the small intestine.

Some gluten free cookies taste better than regular cookies because they are made with real, wholesome ingredients such as nut or seed flours.

A gluten-free diet is essential for those with celiac disease. However, there is little evidence to support its use in people without celiac disease, and it may increase the risk of nutritional deficiencies. Gluten is a protein found in wheat, barley, and rye. This protein helps foods hold their shape.

So, unless you have celiac disease or a sensitivity to gluten, gluten-free products are not inherently better for you than their originals: in fact, some gluten-free breads and other more processed products may actually contain less fiber and other essential nutrients.