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Fluffy Light Cookies – with Chocolate Chips

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More healthy cookies please! These are Fluffy Light Cookies, with added red treat: cranberries or pomegranates and Chocolatey: mini chocolate chips or cacao nibs. Super quick and easy. These use gluten-free flour so everyone can eat them and enjoy them as a treat. Naturally sweetened so your blood sugar won’t spike, with my added secret of adding coconut flour and reducing sweetener.

Let’s get baking!

Which diet is this Fluffy Light Cookies suitable for?

Vegan – Use Aquafaba egg or flax egg.

Gluten-free – Yes, these are fully gluten-free

Dairy-free – Yes.

Nut-free – No uses almond flour

Paleo and Keto friendly

This Fluffy Light Cookies can be:

  • gluten-free,
  • vegetarian
  • Dairy-free
  • Nut-free – use gluten-free flour and no almond flour.
  • Egg – could replace with aquafaba egg (chickpea water hand blended) or flax egg (1tbsp of grinded flax, chia seeds, 2-3 tbsp of water). See section on Banana Pancakes falling apart below for better binding tip!
  • So easy and quick to make!
  • ENJOY!

How to store Fluffy Light Cookies:

Counter or fridge. Or store in freezer for upto 2 months, freeze on baking sheet – laid out individual, then put into freezer lock bag.

Mix all ingredients, Add cranberries and cacao nibs or mini chocolate chips after mixed.
Mixed!
Added a touch of milk to make more moist!
Form cookies!
Baked – cool on cookie tray
Enjoy!

Pair this Fluffy Light Cookies with:

Easy Whipped Feta Dip – drop the Mediterranean toppings. And just add the Easy Whipped Feta Dip as a topping options.

Pair with other Healthy Cookies:

Orange Fennel Twist Appetizer or Dessert!
Orange Fennel Twist if you like sweet, or pair with Green Chile Twist if you like savory.

Why Did my Fluffy Light Cookies fall apart?

Add more milk and eggs. The Eggs is the binder. Adding grinded flax and chia seeds will also help it bind better, especially the grinded chia seeds – these need to rest in the mixture for 10 – 15 minutes for better binding.

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Fluffy Light Cookies

Lively Life
Looking for a dreamy light cookie that is gluten-free, vegan option. Try these!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine Dessert
Servings 18 cookies

Ingredients
  

Preheat oven at 350oF (180oC)

Wet Ingredients – Can all be in same big bowl

  • 1/3 cup butter or vegan butter
  • 1 Egg 🥚 or Flax Egg
  • 2 tbsp honey or maple syrup
  • 1 tsp vanilla

Dry Ingredients – can be in same bowl

  • 1/3 cup coconut flour
  • 3/4 cup gluten free flour TRY MAKING THESE WITH 2/3 cup instead!
  • 1/3 cup almond flour
  • 1/4 cup arrowroot flour or tapocia or cornstarch
  • 1 tbsp almond milk if needed for moisture
  • 1 tsp salt
  • 1/2 tsp baking powder

MIX

Optional Ingredients

  • 1/4 cup cranberries or pomegranates
  • 1/4 cup chocolate chips or cocao sweet nibs

Use approximately 1 to 1 1/2 tbsp of dough, roll into circle, place on parchment paper on baking sheet. Flatten slightly with palm. Not too much or it could break.

Makes about 18 cookies.

Bake at 350oF (180oC) for 10-12 min

Keyword cookies, gluten-free, vegan option