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.
Maureen says
I believe that agave nectar is just fine in small amounts for people who tolerate fructose well. Yes, you do need a treat once and awhile.
Mercolas’ site advocates nutritional typing diets. He does say that as long as you avoid the offending foods 90-95 percent of time that anything can be included as a treat. Not, however, a staple of the diet. I think his attack on agave is that he wants no one to believe that sugary foods are food for sustenance. In my case, I have fructose malabsorption where fructose cannot be digested unless in perfect balance with glucose. Most fruit is problematic and yacon would also not be acceptable. Fruct Mals usually tolerate cane sugar (best), brown rice syrup, barley malt syrup (not good for celiacs) and stevia. I like the idea of mixing cane sugar with almond milk to use as a sweetner in recipes. Elana keep up the great work your doing. Us fruct mals need your inspiration. Everyone is on their own individual journey to understand their metabolism. We all need to acknowledge how the food we are eating is affecting our health. Even in the case of celiacs and fruct mals and many other yet to be discovered combinations food that is deemed to be beneficial for some is poison for others.
Kelly says
I’ve never tried yacon, but I know I would love it. Cannot find at my local co-op… anyone know if Whole Foods carries it?
Mia says
Whole Foods in the Bay Area carries Yacon syrup.
Kimberly says
I have used yacon some and really like it. I usually use less than what the recipe calls for because it is SO expensive! I probably wouldn’t use it in place of agave all the time though because I think it has a much stronger taste. I tend to use stevia more than anything else. To replace the liquid that I would normally have from the agave, I just add some almond milk etc. to the recipe. So far, it has worked everytime for me :)
EuroVPS says
I found some interesting info around here and the recepies are all great. Just tried this one and it was delicious. Personally, I have nothing against agave, but it worked great without it. I’ll also try replacing it with honey and the other stuff you’ve mentioned, just to see how it works out.
E says
Even though I’m not anti-agave (in moderation), for all or a portion of the Agave I usually do:
1 Medjool date or 2 California dates (soaked and pitted)= 1 Tbsp. Agave
Put the soaked dates and wet ingredients into the vita-mix and blend until smooth and use this mixture as the recipe instructs to use the wet ingredients.
While I’m fully aware of the “agave hater” arguments, Agave works best for me as someone super-sugar sensitive as a straight-up sweetener when a recipe requires a stronger sweetness than fruit, vegetables or dates can provide. It doesn’t give me the sugar loopiness, hangover and resulting carb/ sugar cravings that other sweeteners do.
Thanks for regularly creating so many delicious and healthy recipes Elana!
Krissy says
I currently use coconut sugar crystals from Wilderness Naturals or coconut nectar from Coconut Secret. Coconut sugar is very low glycemic.
Kristin says
First of all I love you cookies….YUMMY!!!! The only thing I do differently is I use maple syrup instead of agave. They turn out great. Thank you for sharing your recipes. My gluten free existence isn’t so boring anymore actually it is quite delightful :O)
Bernadette says
I’ve been using Lakanto as a sweetener. I get it through Body Ecology website.
cindy says
I’ve used brown rice syrup, apple-butter, yacon, and date sugar. I’d also like to try the coconut sugar soon. I made some quinoa cookies with bananas and brown rice syrup that came out great!
Lauren says
@Megan – I’m all over bacon chocolate chip cookies. Send the recipe once perfected — the ‘test kitchen’ phase doesn’t entirely tempt!
Elana – gorgeous photos, especially love the rooster glass!