Cookies

Nutrition

Apr 17

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.

Almond Deluxe

(No allergens, no gluten.)

Ingredients: (as always, as organic as possible)

  • 1 Cup Almond Flour
  • 2 Tablespoons Real Peanut Butter (not some store bought, highly processed, hydrogenated brand)
  • 1/2 Cup Low Fat Ricotta Cheese
  • 1/2 Cup sugar equivalent sweetener (we love Bocha Sweet!)
  • 1 Tablespoon Omegasentials, or Ground Flax or Chia.
  • 1 Egg
  • 1/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Cinnamon
  • 1/3 Cup Raw Red Maca Root Powder (general adaptogen, great for the immune system, stress, and full of a host of phytochemicals while being very tasty)
  • 1 Pinch Celtic Sea Salt

Note: this is the basic cookie. You can make some variations below.

Directions:

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:

  • Add 1/3 Cup of Organic Freeze-Dried Pomegranate Juice Powder (high in antioxidants and ellagic acid, great for heart health). We found this cookie to be real tangy.
  • 1/3 Cup Freeze Dried Acai Berry (great antioxidant with lots of resveratrol) and/or (yes, you can mix them together) 1/3 Cup Freeze Dried Mangosteen Berry. Both of these berries are very good for you, but the problem is, this cookie tastes “healthy.” There is nothing special about the taste because neither one of these fruits, freeze dried, tastes very good.
  • Add 1/3 Cup Peanut Butter. Makes a great peanut butter cookie. One option we tried was adding chocolate chips to this version and, well, who doesn’t like chocolate?

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.

Coconut Clusters

(No allergens, no gluten.)

Ingredients:

  • 1 1/2 Cup Almond Flour
  • 1/2 Cup Coconut Flakes
  • 1/4 Cup Shaved Chocolate (your choice here, chocolate chips, semi-sweet or milk chocolate)
  • 1/2 Cup sugar equivalent sweetener
  • 2 Tablespoons Honey (or just add another 1 and a half tablespoons of sugar equivalent, but we love the taste of honey)
  • 3 Tablespoons Low Fat Ricotta Cheese
  • 1/2 Teaspoon Baking Powder
  • 1 Egg
  • 1/4 Teaspoon Cinnamon
  • 1 Pinch Celtic Sea Salt

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.

Chocolate Chip Cookies

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).

Contains gluten.

Ingredients

  • 1 cup salted Butter (melted)
  • 1 cup Bocha Sweet (or a rounded up of erythritol)
  • 1 cup Swerve Brown Sugar Replacement packed
  • 2 tsp pure Vanilla Extract
  • 2 large Eggs
  • 2 cups Sprouted Whole Wheat Flour
  • ¾ cup Green Banana Flour
  • 1 tsp Baking Soda
  • ½ tsp Baking Powder
  • 1 tsp Celtic Sea Salt (ground into powder)
  • 2 cups Chocolate Chips (or better still, your homemade chips)

INSTRUCTIONS

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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