You heard it here… 2018 is going to be the year of intuitive eating! If you’re into overall wellness, you probably have noticed many people talking about topics such as “80/20”, “food freedom”, ditching the dieting mentality, etc. All of these topics are geared around the same idea of BALANCE. If you want to eat a cookie, eat the darn cookie! (Especially these Sweet & Salty Double Chip Cookies below) Intuitive eating is listening to your body and giving it what it NEEDS. For example - eating when you’re body tells you its hungry OR the feeling of constant fatigue so you decide to increase your macro and/or micro-nutrient intake. I am so excited to get to a point where this is my new mindset!
Since I was in high school, personal wellness has been a top interest of mine. Almost every weekend you can find me in the gym and meal-prepping for the upcoming work week trying to practice what I preach. For YEARS I have been tracking my food each day to make sure I am staying within a certain “calorie” amount. However, this constant and rigid schedule of mine has been too much for me lately.
While tracking my calories has helped me in the past, I’m looking to get OUT of this habit. I don’t want to feel guilty entering that extra ranch I had on my salad and gosh darn it I’d like to have fried foods every once in a while because fried foods are delicious. Does this mean I’d throw all my healthy meals out the window? Of course not because that just wouldn’t be me. I still have the same goals but am working more towards balance and viewing food in a different manner. I’ve even almost DOUBLED my calorie intake but I’ll save all those details for another post! :)
I’ve been feeling so passionate about this topic for a couple of months now and knew exactly what I had to do - COOKIES. Not just any cookie, Sweet & Salty DOUBLE Chip Cookies. I also need everyone to know, this is the best cookie dough I have ever tasted. You’re not supposed to eat raw cookie dough, but I was feeling dangerous. Recipe below!
Sweet & Salty Double Chip Cookies - Gluten-Free
*Makes 2 dozen
½ cup unsalted butter, softened
½ cup white sugar
½ cup brown sugar
1 ½ cup gluten free all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon xanthan gum
¼ teaspoon salt
1 whole egg + 1 egg yolk
1 teaspoon vanilla
¾ cup chocolate chips
1 ½ cups lightly crushed potato chips
Preheat oven to 350 degrees and line a sheet pan with parchment paper. Using a mixer, cream together softened butter and both sugars for 4-5 minutes.
Once butter and sugar are creamed together, add in 1 egg at a time followed by the vanilla.
Measure out flour, baking powder, baking soda, xanthan gum and salt into a separate bowl. Slowly add the flour mixture into the butter/sugar bowl. (Mixer should be set to a slow speed)Measure out flour, baking powder, baking soda, xanthan gum and salt into a separate bowl. Slowly add the flour mixture into the butter/sugar bowl. (Mixer should be set to a slow speed)
Continuing on a slow speed, stir in chocolate chips and potato chips. Only mix for a few seconds until both chips are distributed. Refrigerate for at least an hour.
After refrigerated, roll dough into balls about 1 inch in size. Place on cookie sheet 2 inches apart so cookies have room to spread. Bake for 9-11 minutes then leave sit on cookie sheet for 5 minutes before transferring to the cooling rack.