I’ve been grain free for over a year now and I’ve had to do some cooking and testing and testing and cooking to get some of my favorite foods back on my ‘can eat’ list. Cookies are one of my all time favorite foods. I’ve experimented with several recipes, altered them, added to them, subtracted ingredients… and I’ve come up with one very good cookie. My seven year old loves them to and he’s always up for baking them. It’s a simple recipe and everything can be dumped in at once if you want (you can separate the dry goods and the wet goods and add them together slowly if you want… but I haven’t found it to be necessary).
So, let’s begin. First things first, what are the ingredients?
These cookies can have just about anything added to them once you get the main six ingredients in. I “try” to keep things low sugar. Sugar alcohols are not my tummy’s friend so I stay away from them for the most part. There is a bottle in the picture of a product called Yacon. This is a sweetener that is derived from a root and is a low-glycemic sweetener. This is the first time I am using it so I am doing a 1/4 cup of yacon and a 1/4 cup of honey. And now that I am done, it worked fantastic! Another option is to use yacon and stevia. Yacon is fairly expensive as is raw honey but totally worth it. And as I mention honey… the honey shown in the photo is the most delish honey I have ever had in my life:) If you don’t have yacon, you can use 1/2 cup honey. I’d stay away from agave as the glycemix index is way higher than honey.
Here we go just dumping everything in the mixer (you can hand stir as well). I melt my coconut oil and I do not sift my almond flour for this recipe.
What can you add extra? Anything! My favorites are as follows:
- chocolate chips (we are using Lilly’s that are sweetened with stevia and no sugar)
- shredded coconut
- cacao nibs
- raisins (not a favorite for me and why I use currants)
- chia seeds (although I am stopping using chia seeds for a variety of reasons but mostly because the health benefits of chia are unknown and for all I know the gelatinous goo is pulling all of my nutrients as it passes through my system… maybe)
There is nothing I hate more when cooking from a recipe and I get to the part where it’s all put together and I am sure my consistency is wrong. When it says ‘drop spoonfuls’ and if I dropped anything it would be a big runny mess… I like to know what the dough looks like. So here is the dough. It’s chunky (well, that’s because I put a lot of extra stuff in it). But even so, you will make balls in your hands, flatten them and place on parchment paper. The dough is crumbly. It’s also very greasy. It will seem like there is way too much oil but trust me… there isn’t.
And here they are! Crispy and chewy. Let them cool just a minute or two and then take them off the pan. If you use parchment paper, you can slide the whole lot off the pan right away. Let them cool a few more minutes and eat one. They are delicious.
- 2 cups Almond Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Sea Salt
- 1/4 cup Yacon
- 1/4 cup Honey
- 1/2 cup Coconut Oil
- 1 tsp Vanilla
- Chocolate Chips
- Shredded Coconut
- Cacao Nibs
- Preheat oven to 350 degrees F.
- Add all ingredients to the bowl and mix on low speed or by hand.
- Add in the optional ingredients.
- Form balls and flatten onto baking sheet (I use a baking stone).
- Bake 8-10 minutes (when edges begin to brown).
- Let cool a minute or two and remove from baking sheet onto cooling rack.