This week’s recipe is for completely sugar free, vegan, grain free, and oil free Fruit Sweetened Chocolate Chip Cookies, and these cookies are so yummy that you would never know that the only sweetener in the entire recipe comes from unsweetened applesauce!
I love it when people who have specific dietary needs come to me for a recipe. I am super passionate about showing everyone that having food allergies or restrictions does not limit them to eating bland or boring food, and it certainly does not mean that a person will never be able to eat their favorite foods again! If I do not have a recipe already created that matches a person’s request, I immediately start recipe testing, which is how I made these Fruit Sweetened Chocolate Chip Cookies!
There are many recipes available for Chocolate Chip Cookies, and you can find recipes that are vegan, gluten free, vegan and gluten free, grain free, sugar free (using sugar alternatives), etc. I even have a recipe on the blog for Classic Vegan and Gluten Free Chocolate Chip Cookies. However, there are not many recipes at all for completely sugar free chocolate chip cookies!
When I began recipe testing for these fruit sweetened chocolate chip cookies, I used ingredients that I knew were naturally sweet, like the unsweetened applesauce, coconut butter, and the tigernut flour, and I used ingredients that were neutral in flavor, like the cassava flour and roasted cashew butter, so that they did not leave a bitter aftertaste.
The biggest challenge was what to use for chocolate chips because most chocolate chips contain cane sugar! If you are fine with using stevia, this brand of chocolate chips, Lily’s, works well, but if you want a completely sugar free and sugar substitute free version of chocolate chips, this type of Pascha is a great option!
I truly hope you enjoy these Fruit Sweetened Chocolate Chip Cookies as much as I do, and remember, there is always a way to remake a recipe to fit within allergy restrictions!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 1 cup unsweetened applesauce
- ½ cup roasted cashew butter
- ½ cup coconut butter
- 1 tsp vanilla extract
- ¾ cup tigernut flour
- ½ cup cassava flour
- 1 Tbsp arrowroot flour
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup Pascha 100% cacao mass chocolate chips
- First, in a medium bowl, whisk together the tigernut flour, cassava flour, baking soda, baking powder, arrowroot flour, and salt .
- Then, in a large bowl, cream together the applesauce, coconut butter, and cashew butter.
- Add the vanilla extract and mix again.
- Add half of the flour mixture to the applesauce mixture and stir to combine, and then pour in the remaining half and stir again.
- Finally stir in the chocolate chips, cover the bowl, and chill in the refrigerator for 30 minutes.*
- While the batter is chilling, preheat the oven to 375˚F and prepare a cookie sheet.
- After 30 minutes, when the dough is firmer because it is cold, use a 1.5 Tbsp ice cream or cookie dough scoop and place the cookies on the baking tray 1.5-2 inches apart.
- Bake the cookies 10 minutes or until lightly golden on the edges and a fingerprint does not remain in the top of the cookie when touched.
- Remove the cookies from the oven and let cool on the baking tray for about 5 minutes, or until they can be moved from the cookie tray to a cooling rack.
- Serve immediately or let cool completely on the cool rack!
- Store in an air tight container on the counter for 2-3 days or in the refrigerator for up to a week.
The serving size and nutritional information are general estimates based upon the ingredient amounts.