Gluten Free Chocolate Chip Cookies

Have a little sweet tooth, or need an easy recipe for a party or event, but you don't want to ruin your healthy eating habits for the new year? These are a great occasional solution - they are gluten free, low in sugar and really surprisingly, amazingly good. If there ever was a "healthy" cookie, this is it!
Here's the original recipe from a great blog called "Musings of a Housewife". I added and subtracted a couple of ingredients to make them a little more healthful, without taking away from the taste. They are little sweet protein balls - yum! After baking them, pop most of them in the freezer so they won't tempt you too much on your kitchen counter.

Vegan Eggplant "Parmesan"

Vegan Eggplant "Parmesan" 

I think that the more you cook healthy versions of your favorite foods, the easier and tastier it becomes. Making a dish vegan can still be delicious, even though it's different from your usual dish.
Note: Vegan means that there is no animal products at all - no butter, milk, eggs or meat.

Eggplant Parmesan is my favorite food ever. My parents make the most amazing one - but I wanted to try to  make it Vegan. Well, I discovered why it's my favorite food... eggplant soaks up oil! Oh well. I tried to use as little oil as possible, but I had to keep adding some - I used an organic olive oil from Publix, but any fresh pressed olive oil will do.

Grocery List: 

1 big eggplant peeled - or 2 medium ones (depending on how much you'd like to make)
Olive oil
Almond milk
flour
1-2 jars of tomato sauce
Veggies - mushrooms, zucchini, squash - whatever you like. (try 1 zucchini, 1 yellow squash and a container of mushrooms)
Nutritional Yeast if desired

The sauce:
Saute the chopped or sliced veggies in a little oil and a little water until soft. Add the jars of pasta sauce and heat through. Done!

(You can either make a homemade marinara sauce or buy jarred. I had some organic pasta sauce from Whole Foods. (which, by the way, is cheaper than some of the other brands!!) It doesn't have added sugar or oil. )


The eggplant:

Slice the eggplant into 1/2" slices. Dip each slice into a bowl with almond milk. Let it sit in the milk for a few minutes.
Then dip both sides in a bowl of flour, salt and pepper (I added some garlic powder because I like garlic and I was feeling lazy and didn't want to chop or press it)
Cover the bottom of a big pan with olive oil and allow to get hot on medium heat. (Tip from my Dad: sprinkle a little water in the pan and if it pops, the oil is hot enough)
Allow eggplant to brown, then flip and repeat.

Once all of the eggplant is cooked, lay them in a casserole dish and layer some veggie sauce between each layer. Bake at 350 for 10-15 minutes until heated through. Serve with whole wheat pasta or brown rice. You can sprinkle some nutritional yeast on top in place of cheese for some extra flavor and nutrition.

Yield 4 servings, unless you're really hungry.

It's actually really good - even omitting the cheese, egg and milk. Try it and tell me what you think!
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