Gluten-Free Chocolate Chia Cookies

Servings: 24 cookies serving(s)

Prep time: 15 minutes

Total time: 28 minutes

Cooking time: 12 minutes

Molasses and chia do wonders for the texture of these fudgy gluten-free chocolate chia cookies.

gluten-free chocolate chia ookies.

If you enjoy gluten-free baking then consider molasses your friend. It has a way of improving the texture of GF baked goods and adds moisture that is always welcome. In this recipe the chia plays a similar role. Together they help to keep these cookies fudgy.

This recipe is not unlike our recipe for Fudgy Flax Cookies, in flavour and texture. You might appreciate that Gluten-Free Chocolate Chia Cookies are lower in sugar than the flax cookies.

I usually have chia in the cupboard but don’t often bake with it. It’s great to be able to tuck it into a cookie recipe. (Have your tried our low-fat Chia Bran Muffins?)

IN this recipe I used Robin Hood gluten-free flour blend, an all-purpose GF flour that includes xanthan gum so you don’t have to add it yourself.

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Gluten-Free Chocolate Chia Cookies

  • Author: Bridget Oland
  • Prep Time: 15 minutes
  • Cook Time: 12 min
  • Total Time: 27

Ingredients

Scale
  • 2 tbsp. chia seeds mixed with 1/4 cup hot water
  • 1/2 cup butter, softened
  • 1/2 cup of sugar
  • 3 tbsp. Crosby’s Fancy molasses
  • 1 large egg, room temperature
  • 1 tsp. vanilla
  • 1 cup gluten-free flour
  • 1/4 cup cornstarch
  • 1/3 cup cocoa powder
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup chocolate chips

Instructions

    1. Preheat oven to 350 F
    2. Line a baking sheet with parchment paper.
    3. In a small bowl, combine the chia seeds with the hot water. Reserve.
    4. Cream the butter and sugar. Add the molasses and beat until well combined. Beat in the egg then vanilla and cooled chia mixture.
    5. In another bowl whisk the flour, cornstarch, cocoa, baking soda, baking powder and salt.
    6. Stir the dry ingredients in to the wet, then stir in chocolate chips.
    7. Drop by heaping tablespoonful (or a medium cookie scoop) onto prepared sheet.
    8. Bake 12 minutes.
    9. Cool on a rack.

 

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Easy Almond Cookies are Healthy and Delicious

Servings: 18 cookies serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

Easy almond cookies have a chewy texture and wholesome substance. They're gluten-free, refined-sugar free, paleo and taste like real cookies.

Easy almond cookies have it all: great flavour and texture, low in carbs and calories, gluten-free, refined sugar-free, vegan, Paleo.

The original title of this recipe is The World’s Easiest Cookies and they came by that name honestly. With just five ingredients (in my slightly adapted version) easy almond cookies take all of five minutes to mix up, the dough needs no chilling and they bake in 12 minutes flat.

  • Easy almond cookies have a chewy texture and wholesome substance. They're gluten-free, refined-sugar free, paleo and taste like real cookies.
    Easy almond cookies have it all: great flavour and texture, low in carbs and calories, gluten-free, refined sugar-free, vegan, Paleo.

 

Once cooled, easy almond cookies have a lovely chewy texture and wholesome substance.  Thanks to the ground almonds they feel more filling than many cookies and they’re also more nutritious (along with being low in calories and fat). But they still taste like real cookies.

One more thing, easy almond cookies are also gluten-free so a nice treat for those of you who are in a constant search of decent cookies free of gluten.

As well, they contain no refined sugar.

 

My son is crazy about these cookies so they make a great after-school treat (or a little after-supper sweet).

This recipe is just slightly adapted from the terrific recipe website The Kitchn.

Easy Almond Cookie Recipe

Makes 18 cookies

  • 2 cups almond flour
  • 1/2 tsp. baking powder
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 3 Tbsp. real maple syrup
  • 2 tsp. vanilla extract
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl whisk the almond flour and baking powder together. Stir in the molasses, maple syrup and vanilla and mix until well combined (batter will be sticky).
  3. Scoop dough into a tablespoon measure and roll into balls. Place on prepared baking sheet, an inch apart.
  4. With the palm of your hand or the bottom of a glass, lightly flatten the tops of the cookies.*
  5. Bake until the cookies are set and the bottoms are golden, about 12 minutes. Cool slightly on the pan and then remove to a rack.

*For crisp cookies, flatten the dough balls into discs with the bottom of a glass before baking. Adjust baking time accordingly.

Nutritional info: Per cookie:

  •  Calories: 46
  • Fat: 1.3 g
  • Saturated Fat: .1 g
  • Cholesterol: 0 mg
  • Carbs: 6 g
  • Sugar: 3.2 g
  • Sodium: 10.2 mg
  • Fibre: 0 g
  • Protein: 2.8 g
  • Potassium: 140.6 mg
  • Calcium: 40.9 g

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Low Cal, Low Carb, Intensely Chocolate Cake

Servings: 10 serving(s)

Prep time: 15 minutes

Total time: 1 hours

Cooking time: 45 minutes

deliciously moist, low calorie, diabetic friendly chocolate cakeDon’t be deceived, everyone will love this low carb, low cal chocolate cake.

Here’s how I came to discover the recipe…We were planning a baby shower for my colleague who had gestational diabetes. She’d been drooling her way through baby showers full of treats that she couldn’t eat, which I thought was a little sad. So, for our party here at work I went in search of diabetic-friendly treats to help her feel extra special at her happy send off.

deliciously moist, low calorie, diabetic friendly chocolate cake

A note about the “diabetic-friendly” rating:

The recipe is an adaptation of a chocolate cake recipe in the Eating Well Diabetes Cookbook.

Although this recipe fits within diabetic guidelines according to Eating Well, I have heard from a few Type 1 diabetics that the sugar and carbohydrate amounts are still too high. If you’re a diabetic (Type 1 or 2) you can refer to the nutritional analysis below to decide if this cake will suit your diet.

For non-diabetics, this cake is an excellent substitution for any standard chocolate cake recipe. If your goal is to eat more healthfully, the website Health Ambition is full of simple tips to get you off to a good start.

This is an extra chocolaty cake that ‘s also low-calorie, low fat, low sugar and low in carbohydrates. As well, it has a good amount of fibre and protein.

Serve it with fresh berries and a little lightly sweetened Greek yogurt.

Low cal, Low carb Chocolate Cake Recipe

Makes: 12 servings

Ingredients

  • 3/4 cup plus 2 tablespoons whole-wheat pastry flour
  • 1 Tbsp. almond meal or flax meal
  • 1/3 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk with 1 tsp. of vinegar
  • 1/3 cup brown sugar
  • 1 large egg, lightly beaten
  • 2 tablespoons canola, olive or grapeseed oil
  • 1 teaspoon vanilla extract
  • 1 ½ Tbsp. Crosby’s Fancy Molasses
  • 1/2 cup hot strong black coffee
  • Icing sugar, for dusting

Instructions:

  1. Preheat oven to 350°F. Line the bottom of an 8-inch spring form pan with parchment paper and generously grease the sides. (Or use a standard round cake pan, greased and floured.)
  2. Whisk flour, almond meal, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl.
  3. Add milk, brown sugar, egg, oil, vanilla and molasses. Beat well. Add hot coffee and beat to blend. (The batter will be quite thin.)
  4. Pour the batter into the prepared pan.
  5. Bake the cake until the top feels set when lightly taped, 40 to 45 minutes.
  6. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the parchment paper and let cool completely. Dust the top with icing sugar before slicing.

Nutritional info per serving:

  • Calories: 142
  • Fat: 4 g
  • Saturated Fat: .6 g
  • Cholesterol: 17 mg
  • Sodium: 193 mg
  • Carbs: 25 g
  • Sugar: 16 g
  • Protein: 3 g
  • Fibre: 2 g
  • Potassium 145 mg

Weight Watchers Points/Serving:

  • SmartPoints: 7
  • PointsPlus: 4

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Tasty Low Fat Bran Muffins

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

This is a classic low fat bran muffin, healthy in all the right ways. Low calorie, low fat and high fibre. They’re delicious too and hit the spot when you’re craving something that’s a little sweet.

Low calorie bran muffins are delicious and refined sugar-free, sweetened only with molasses. High fibre. Low fat. Made with natural bran. Light textured.

Low fat bran muffins are true 1960’s diet food.

My mom clipped this recipe for low fat bran muffins out of a magazine back in 1965. It caught her eye because each muffin has only 152 calories. (That would be for a 1960’s-sized muffin, not the meal-sized muffins that are so popular today.)

It’s not all about the calories though. These muffins have a good fibre count, a decent amount of protein, and they’re low fat. Plus they taste delicious.

The recipe is from the days before processed diet food took over. Rather than using artificial food substitutes to drop the calorie count, the creator of this recipe simply reduced the fat content. Simple as that.

My mom makes these as mini muffins and so do I because that’s a better snack size in my house. The calorie count for mini muffins is 101 per muffin (18 muffins/batch).

This is a classic low-fat bran muffin, healthy in all the right ways. They’re delicious too and hit the spot when you’re craving something that’s a little sweet.

Readers tips:

Some readers have replaced the oil in this recipe with applesauce to further reduce the calorie count.

Print

Tasty Low Fat Bran Muffins

  • Author: Bridget Oland
  • Cook Time: 20-25 mins
  • Total Time: 29 minute
  • Yield: 12 Muffins 1x
  • Category: Muffins & Quick Breads

Ingredients

Scale
  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • 1 ½ cups natural bran (wheat)
  • ¼ cup toasted wheat germ
  • ½ cup raisins
  • 1 egg
  • ½ cup Crosby’s Fancy Molasses
  • ¾ cup milk
  • 2 Tbsp oil

Instructions

  1. In a medium bowl mix together dry ingredients. Stir in raisins
  2. In another bowl combine egg, molasses, milk and oil.
  3. Add this to the dry ingredients and mix just until combined.
  4. Spoon into prepared muffin tins.
  5. Bake at 400 F for 20-25 minutes (regular muffins) or 15-18 minutes for mini muffins.

Notes

Recipe doubles well

 

Nutrition

  • Serving Size: 1
  • Calories: 152
  • Sugar: 12.6g
  • Sodium: 124mg
  • Fat: 3.8g
  • Saturated Fat: 0.5g
  • Carbohydrates: 29.2g
  • Fiber: 4.6g
  • Protein: 4.4g
  • Cholesterol: 16.8mg

Keywords: low-fat, bran muffins, low-fat bran muffins

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We love to spread peanut butter on these low fat bran muffins for a healthy afterschool snack. If you prefer a more substantial muffin take a look at our recipes for blueberry wheat germ muffins or dense and spicy ginger muffins.

 

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