V Cook—Gluten (and Guilt Free) Chocolate Chip Cookies Two Ways Just in Time for the Holidays

As kids across the world start scribbling their lists for Santa, parents are often left with the task of providing treats for the festive icon. And while the traditional offering of chocolate chip cookies and milk is a classic, we asked VB’s friend and chef, Andrea Rodriquez, if he had a healthier twist to the recipe. Like his other creations, Chef Rodriquez’s chocolate chip cookies deliver a balanced sweet and savory finish without the guilt. 

The Choco-Hazelnut version raises the bar with a flavourful, indulgent punch but with simple, practical ingredients. Rodriquez’s take elevates the childhood classic with a rich and decadent Nutella-like twist, while his reinvented take on the traditional variety provides an intensity achieved through the use of coconut and maple sugar. No matter which one you prefer, both are guaranteed to earn you a spot on Santa’s nice list.

Choco-Hazelnut cookies

Ingredients:

1 + ¼ cups of ground hazelnuts 

1 cup cassava flour 

1 + ½ cup light muscovado sugar 

1 cup coconut butter 

2 teaspoons vanilla paste 

1 pinch sea salt 

½ teaspoon soda bicarbonate

2 large eggs 

2 cups of dark chocolate (70%) chips

'Reinvented' chocolate chip cookie

Ingredients:

200 grams almond flour 

1 + ¼ cup cassava flour 

1 cup coconut sugar 

½ cup maple sugar 

2 teaspoons vanilla paste 

2 egg whites 

1 cup coconut butter 

½ teaspoon of soda bicarbonate 

1 pinch sea salt

2 cups of dark chocolate (70%) chips

Recipe (for both):

Combine the ingredients in a mixer

Pre-heat oven to 160 conventional

Line a baking tray with baking paper

With an ice cream scoop, scoop out the cookie dough and place on top of the tray leaving enough space in between the cookie dough balls

Bake in the oven for approximately 10-15 minutes

Take out and leave to cool before removing them from the tray