Almond “Sugar Free” Cookies – Allergen Free
I love hearts and moons. Especially if I can eat them.
I love cookies just as much as the next person. But I have a hard time finding gluten/grain free / sugar-free “sugar” cookies that are healthier and easier for your body to digest. They either contain a whack load of unnecessary starchy carbs (like corn, baking powder, potato, white rice, tapoica, etc) or they’re sweetened with funky artificial sweeteners (like malitol, sucrose, and stuff I can’t pronounce!)
So I decided to make my own. Low carb style. Paleo and diabetic friendly. And they are vegan too!
1 cup of fine ground almond meal/flour (You can make your own with just blanched almonds and a food processor/blender)
1/8 teaspoon of baking soda
1 1/2 tbsp of organic virgin pressed coconut oil (Melted)
1 tsp of pure vanilla extract (Vanilla flavouring or vanilla alcohol isn’t the same!)
2 tbsp of dairy free milk of choice (I like unsweetened vanilla almond milk by Silk or organic light coconut milk by Thai Kitchen)
Stevia or Xylitol to taste (The amount used will all be depending on your sweet taste buds. I prefer 1 teaspoon of xylitol or one packet of stevia)
Optional add on: 1 tsp of pure almond extract
Combine all liquid ingredients together in a bowl. In a separate bowl, combine the dry ingredients and stir very well. Mix wet ingredients with the dry ingredients and keep stirring, making sure to get all of the clumps as you mix. The batter may seem dry at first, but it will eventually form into something that can be squished into a greasy ball with your hands. If you need to, add a teeny weeny teaspoon of milk or coconut oil but do not add any more liquid than the recipe calls for. Roll dough out in between wax paper and then cut into fun shapes as desired. Freeze dough for at least 30 minutes. This is crucial!! Sometimes, I freeze the dough overnight. Preheat oven to 325 F. Let dough stand at room temperature or hand knead until it’s soft enough to roll out. Line baking sheet with parchment paper or greased cookie sheet. Transfer dough shapes and bake for 10-13 minutes (depending on desired crispiness). Let cool for another 10 minutes on sheet until they firm up nicely. THEN DEVOUR! (Or leave them out if you want ‘em crispier. 😉 THEN DEVOUR!