So all you agave haters gather round. These gluten free chocolate chip cookies are completely free of agave, I have used yacon instead.
What is yacon? It is a perennial root, composed primarily of water and Fructooligosaccharide (FOS). These short chain sugars have a lower caloric value (as they are digested anaerobically) and high fiber content. FOS is a prebiotic that is extremely helpful with digestion.
I use yacon as my “brown sugar” or “molasses” in my recipes. For example, in my book, The Gluten-Free Almond Flour Cookbook, I use yacon in my recipes for Gingerbread Men and S’mores.
Chocolate Chip Cookies with Yacon
Ingredients
- 2½ cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- ½ cup grapeseed oil or palm shortening
- 1 tablespoon vanilla extract
- ½ cup yacon syrup
- 1 cup chocolate chips
Instructions
- Combine dry ingredients in a large bowl
- Stir together wet ingredients in a small bowl
- Mix wet ingredients into dry
- Form ½-inch balls and press onto a parchment paper lined baking sheet
- Bake at 350°F for 7-10 minutes
- Cool and serve
So, for those of you that are agave averse, what is your favorite substitution for this ingredient in my recipes? I’ve heard of people using everything from apple sauce and stevia to honey. If you have a formula or a favorite recipe that replaces agave with another ingredient, be sure to leave it in the comments section!
One of my favorite bloggers, Chris from Celiac Handbook is featuring me on his Facebook page this week. Chris is an amazing guy who does so much to spread awareness of celiac disease and is always selflessly promoting other bloggers in our community. He is fabulous.
RH says
I don’t have a big sweet tooth, so I often sub with brown rice syrup. I know it’s not an option for everyone, though.
Jess says
I like to use a combo of xylitol and brown rice syrup (brown rice syrup is not high in fructose, which is the cause of my aversion to agave).
Amy says
How much xylitol per say a quarter cup? Great idea.
donna says
sounds good elana…as far as sweeteners go i feel any of them are sugar and not good for you in excess…even stevia ( which i can’t stand- bordering on hate ;-) ) ..so we use sparingly and i vary them…raw honey- agave- organic sugar-xylitol- and sucanat…we just don’t use them much…we like out chocolate REALLY dark- almost unsweetened and once in a blue moon are bad and eat something with sugar we should not..i have seen yacon but- very expensive…perhaps i will try it if our food coop gets it in bulk at some point…i am just not going to worry about eating a little something sweet now and then…there are so many worse things i can think of…but thank you elana for always experimenting and coming up with great recipes for all of us ;-)
Marjorie says
I don’t hate agave, I just don’t have it on hand that often. =)
I always substitute with a stevia high fiber baking blend I have and add a little extra moisture, water, 1/2 & 1/2 or cream……Has worked in all the recipes in the cookbook…..
Kimberley says
We don’t have too much trouble with sugars in the house( as in nobody is diabetic or has blood sugar issues. We do avoid convetional sugar completely). I substitute pure maple syrup in your baking recipes and love it! Everyone has different reasons for using grain free and or gluten free recipes. I love your recipes and they have been so helpful to fill the gap for us for treats!
Just made your vanilla cupcakes and cut them in half ( in rounds), put fresh berries and a drizzle of coconut milk and a drizzle of maple syrup on top. Like strawberry shortcake, Yummy!
Jose says
Personally, I’m an agave lover. I was under the impression that the big issue was that there were types of agave nectar sold that weren’t pure, were overly sweetened, had additives etc. Anyway, in moderation, I’m happy using agave, local wildflower honey or turbinado sugar (which, by the way, works very well in your muffins).
These cookies look great. Can’t wait to try them.
Chelsea says
If I sub for agave, I use honey 1:1. I haven’t had a recipe turn out bad with that substitution yet.
Cristy says
I made the carrot cake yesterday substituting 1/2 cup coconut milk (the thick creamy kind) and a bit of powdered stevia for agave. didn’t need much sweetner w/ carrots and raisins. everyone raved. texture was great. also made cream cheese frosting w/ liquid stevia and coconut milk. delish.
Brandon May says
I’ve been replacing the agave with almond milk or coconut milk, with a secret addition. Hopefully soon I can share it! Still testing, but if it proves to work, then it will be a great substitute for agave and honey. I’m glad that plain coconut milk worked! It brings more confidence in my experiments, ;).
Amy says
I don’t mind the agave at all, but I love hearing new ways of doing things. Do share when it’s ready! ;)
Brandon May says
These little cookies look really good. I have been wanting to try out Yacon for a while now, but haven’t ventured out into that ingredient yet. I do wonder what the sugar proportions are in its molecular structure, just to see how much fructose it does contain. It’s probably time to do some research.
carrie @ gingerlemongirl.com says
poor ‘ol agave haters! I don’t have any yacon syrup, but the next time I find some I’ll try the cookies! I love molasses as well, I bet that would make a tasty cookie, albeit not low glycemic! :-)
Amy says
Just pulled these cookies out of the oven — they’re delicious!! Thanks again, Elana!!