Some of these cookies are all wheat/gluten free, high in protein and fiber, low in sugar. They are definitely lower carb than most cookies.
But let’s talk about the sugar substitutes first.
We’ve been using a combination of erythritol and stevia because together, they counter each other’s aftertaste and taste like sugar. But we’ve since discovered a Brown Sweetener from the Swerve people, made from erythritol, and another find was Bocha Sweet and Allulose. There’s not much science behind Bocha Sweet, and what is has been written up in Japanese. You see, it comes from a Japanese pumpkin (ok, squash, but I like calling orange squashes pumpkins). It’s expensive. For the price of one pound, you can buy 5 pounds of sugar at Walmart. But never forget, YOU’RE WORTH IT.
Then there is Monk Fruit that is sold in so many different forms you’re going to have to do the math when you get it to determine the equivalents of sugar. Allulose is about 75% as sweet as sugar. And I’d avoid Maltitol and Xylitol. Their glycemic loads are high and they have nearly the calories of sugar.
So, when we say sweetener, you can choose which ones you like.
(No allergens, no gluten.)
Ingredients: (as always, as organic as possible)
Note: this is the basic cookie. You can make some variations below.
Preheat oven to 345. Mix all your ingredients together. Grease up a cookie sheet (the best grease we’ve found is coconut oil mixed with a touch of liquid lecithin) or use baking parchment. Roll the mixture into balls, but do NOT expect them to fall down and melt into cookies. You have to squash them into the size cookie you want.
It takes about 12 minutes for them to be done. Look to see if the edges are turning brown. Remove from the oven and use a spatula to set the cookies onto a cutting board to cool.
Other additions (SuperFoods) to make these even healthier:
You can mix and match the above as long as you keep in mind that the more powders you add, the thicker the mixture and you might have to pat down your cookies on the cookie sheet. I get all my superfoods at Sunburst Superfoods.
(No allergens, no gluten.)
Preheat oven to 345. Mix all your ingredients together. Grease up a cookie sheet (the best grease we’ve found is coconut oil mixed with a touch of liquid lecithin).
Roll them up in balls, put them on the cookie sheet, and then press them down to your desired thickness. They don’t collapse on their own.
Bake for about 12 minutes and watch the edges for when they start to brown.
You can add any of the above SuperFoods you want to this recipe too, but we would suggest just adding a bit of water too.
One last note: none of these recipes have the usual half to one teaspoon of vanilla, this is because a lot of vanilla out there is just terrible. If you do have access to good vanilla, then yes, a half teaspoon to a teaspoon is a perfect addition.
These are not like anything you’ve ever had in your life, because they’re made with whole sprouted wheat flour. And another of our discoveries: Green Banana Flour (it’s a resistant starch that feeds your good bacteria).
Preheat oven to 375 degrees F. Line your baking pans with parchment paper and set aside.
In a separate bowl mix flour, baking soda, salt, baking powder. Set aside.
Cream together butter and sweeteners until combined.
Beat in eggs and vanilla until fluffy.
Mix in the dry ingredients until combined.
Add chocolate chips and mix well (I do this with my hands).
Roll 2-3 TBS (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. (alternately, use a small cookie scoop to make your cookies). Press the balls down onto the parchment. The image at the top are the cookies and as you can see, they did not spread out with cooking. We’re not using the usual ingredients.
Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown.
Let them sit on the baking pan for 2 minutes before removing to cooling rack.
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