(Gluten free, Grain free, Dairy Free, Starch Free, Fruit Free, Paleo, Keto)
I have been using stevia (liquid form, no after taste) for a long time and I am very happy with it. I usually use it in my tea, or pudding kind of desserts. This is my first time trying it in cookie making. I used to use maple syrup but I can not use it during my current eating protocol, so I wanted to try it. I think, it turned out pretty good, hubby approved ☺.
These cookies are not too sweet. It has been a month today and I did not eat any sugar (or sugar substitute except the stevia in these cookies and I think few more times in my tea (just 2 drops) ) or any food that can convert into sugar. So my taste buds to sweets are very sensitive now and I did not want to change that, but you can always increase the stevia to make it sweeter to your taste. I actually taste(d) the cookie dough before baking to see if the sweetness is enough for me.
Serving : 9 (1 tbs cookie dough)
- 1 cup Almond Meal
- pinch Salt
- 1/4 teaspoon Aluminum free Baking Soda
- 2 tbsp Avocado Oil (can be any other oil, I sometimes use coconut oil)
- 1/3 cup organic Walnut pieces
- 1 large organic, grass fed chicken Egg
- 20 drops Organic Liquid Stevia in 1 tbs water
- 1/4 cup or to taste Unsweetened Chocolate chips ( I found these at Trader Joe’s)
- Mix all the dry ingredients.
- Open a well in the center and put the wet ingredients in the middle, well. First mix the wet ingredients as much as you can and start to add in the dry ingredients from the sides into the center, just enough to combine it all.
- Bake in preheated 350F oven for 15 minutes or more depending on how crunchy or soft you prefer.
Tip: When we want to preheat our oven, we actually turn on the broil (making sure there is nothing in the oven) and it heats up to desired temperature much more faster. Then turn on the oven to the temperature you want. Isn’t it great? My husband figured it out.
I took this picture right before I’ve put the cookies in the oven. Do you see that it says “HI”? That is my broil, heating the oven for me to 350F. When my husband saw the pic, he said our stove says ‘Hi! (Hello!) .
I developed this recipe because:
1-My husband does not like coconut oil in cookies. I love it. Did you see my Chocolate, Pecan Cookie recipe?
2-I can not use maple syrup any more or any other sweetener for that matter except Stevia and Monk fruit. Unfortunately, I could not find any Monk fruit powder/extract without Erythritol yet and Dr B. said it is not healthy. There are researches that shows Erythritol actually causes weight gain and it has been shown to be an effective pesticide.
Enjoy the cookies with no guilt!
This cake is my first grain free cake recipe and my husband & I loved it.
When we first stopped eating grain and sugar, after 10 days, I thought I can make something with a grain free flour and maple syrup. As you can imagine, after ten days, having a delicious, guilt free, soft-fluffy cake like this was heaven.
If you check out my Chocolate Hazelnut Cake you will see ingredients are almost same but the texture and taste is totally different. Actually I also tried this recipe with cashew meal and again great cake with different characteristics. And each one has different toppings. For instance, this almond cake is served with caramel sauce but of course no sugar and totally different ingredients.
1 +1/2 cups almond meal
1/2 tsp baking soda
Pinch Himalayan salt
5 tbs maple syrup
3 large eggs
1/2 cup coconut oil, melted
6 tbs cacao
1.5 tsp vanilla extract
1/2 cup boiling water
– Preheat oven 350F
– Put parchment paper on 9″ baking pan, pyrex.
– You need three bowls. In the first one, mix boiling water, cacao, vanilla, maple syrup, orange zest. Let cool on the side.
In the second bowl, mix ground hazelnut, salt and baking soda.
In the third bowl, mix egg and coconut oil until creamy.
– Mix first and third mixtures and add the second mixture. It will not be a thick mixture.
– Pour mixture in your pan, bake for 40-45 minutes.
Serve with the sauce.
– I did this recipe without following the above mentioned instructions, it did not turn out as fluffy as it is supposed to.
– There is no cup measurement for tahinni sauce because the sweetness is totally up to your taste, and water is to make it a little bit runny to spread/pour over the cake.
3/4 cup rolled oats
3/4 cup almond meal
1/4 tsp Himalayan salt
3 tbsp cocoa powder
6 large, pitted medjool dates
1 tbsp maple syrup
First pulverize oats in high-speed blender and add the rest of the ingredients except coconut. When everything is well mixed, form your nut balls, roll them in coconut.
I eat these with jasmine green tea and I do not need any sweetener for the tea. Good snack alternative.