Recipe: Amazing Protein-Packed Gluten-Free Chocolate Chip Cookies
I don’t believe in obsessing about feeding children only “healthy” foods. In fact, many of the parents I work with – who have very high values around nutritious foods – are filled with anxiety when their children don’t eat nutritiously enough for their liking. They use pressure, and the children eat worse, not better. Their children become obsessed with junk food, and it’s unhappy and unhealthy for everyone. Parents today (myself included) feel so much pressure to provide their children with “healthy” foods and feel guilty when they don’t. I am against anyone feeling guilty.
If you are feeding your children edible food with love and structure you are doing a great job.
That said, a parent’s job in feeding is the WHAT. I try to provide my children with a a variety of foods. I take their nutrition seriously, and am all for adding nutritional value to their foods. If it doesn’t over take your life. If they don’t start to hate “healthy foods”. If you aren’t constantly sneaking food into acceptable foods, and your children would freak out if they knew. If you don’t guilt or scare them into these foods.
I never ever label foods as good or bad, unhealthy or healthy.
I never ever label foods as good or bad, unhealthy or healthy. I don’t sneak veggies into their food. If they ask, I will tell them what is in the food. I spend time with them in the kitchen, exposing them to different foods in a neutral way.
I never reward, punish or bribe with junk food (okay except for swimming lessons and photo shoots). I buy coco-pops for weekend cereal and we all have survived. We make our own spinach, carrot and apple juice which is a family activity.
I spend a lot of time with them in the kitchen, exposing them to different foods.
That said, I am always on the lookout for tasty and easy nutritious snack foods. My husband doesn’t eat gluten (he has an auto-immune condition and a finds that a gluten-free diet is very important for his health) and liked these. My children helped me make them and weren’t put off by the nutty chickpea flour taste. I have very little time and inclination (at this stage of my life) to cook so all recipes need to be a one-bowl affair.
Your child’s eating is no reflection on your value as a mother.
The flour has a whack of protein (22g of protein per 100g) so sometimes we even eat them for breakfast with a glass milk. I am excited about my discovery of chickpea flour. It’s an affordable non-gluten flour (as opposed to almond flour) and there seem to be loads more recipes using chickpea flour.
RECIPE ADAPTED FROM AMBITIOUS KITCHEN
(The original recipes calls for coconut oil and coconut sugar)
- 1/2 cup oil (sunflower or canola)
- 1/2 cup sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups chickpea flour (I bought it at Woolies in the baking section for R27.99. One 350g bag was more than enough for a double batch)
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- Chocolate chips or coarsely chopped dark chocolate
Make 12 big cookies – I doubled it.
- Preheat oven to 180 degrees C/ 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl mix oil, sugar, egg and vanilla extract well.
- Add dry ingredient to wet ingredients until well combined. Mix in chocolate. Use a medium cookie scoop to scoop dough onto parchment lined baking sheet. Barely flatten the tops of the cookies with the tips of your fingers.
- Bake for 9-11 minutes or until edges are slightly golden brown. They will harden when they cool, so don’t worry if they are not firm. Allow cookies to cool on cookie sheet for 5 minutes before transferring to a wire rack to cool.