Earlier this year I decided I would try the infamous elimination eating approach, the Whole30. I could write at length about my experience over those 30 days, but that’s another post. The instructions involved temporarily cutting out common dietary irritants–dairy (no biggie for me), added sugar (nooooo), and gluten (meh).
“Gluten intolerance” is a phrase we millenials like to toss around, seemingly for fun or for irony (*cough* you do you *cough*) and often without any legitimate basis in actual food intolerance testing. Whatever. It happens, and so do legit gluten intolerance and celiac disease. I’m grateful I don’t have to arrange my eating lifestyle to accommodate a serious condition like celiac disease; however, I found value in avoiding gluten for a month. My digestion definitely improved, and my energy levels felt more consistent. For the purpose of my mental health research, I gained wisdom about the impact of my 30 day gluten-free trial on my moods–I was overall less emotionally reactive (moods were more stable) and I noticed a decrease in my anxiety. Good enough, you know?
While desserts of any kind were forbidden for the duration of the Whole30 (again, whole other post!), I have experimented with several gluten free treats–including these little buddies. I noticed I could eat a couple without wanting to take a nap, which is occasionally how I feel after eating traditional cookies containing grains.
(***Note: These cookies are freaking delicious and with the option for non-dairy if you use vegan-certified chocolate chips. Gluten free or not, give them a try! They also turn slightly green after baking, due to tinting from sunflower seed butter. Your friends may think you’re trying to get them high. I live in Kansas, so I have no comment).
1 cup almond flour
1/4 cup coconut flour (I recommend Bob’s Red Mill brand for any grain free flour I’ve tried thus far: LINK)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 cup coconut oil (melted)
1/3 cup maple syrup
1 tsp vanilla extract
3 T. sunflower seed butter (could also use almond or cashew butter)
1/2 cup chocolate chips (let’s be honest, I stirred in at least 3/4 cup. And taste-tested a handful more, #sorrynotsorry)
Preheat oven to 350 deg F. Blend the almond and coconut flours with the baking soda and baking powder, set aside. In a second bowl whisk coconut oil, egg, maple syrup, and vanilla thoroughly, then pour wet ingredients into dry mixture and stir completely. Add sunflower seed butter until combined, then fold in chocolate chips. Scoop onto lightly greased cookie sheet and bake 11-12 minutes.
***Disclaimer: Always consult nutrition pros and do your own research about dietary intolerances and links between mental health and food. I do not claim to be able to diagnose food intolerances and allergies. And while I am licensed to diagnose and treat mental illness, I am unable to do so outside the setting of my therapy practice.