Now, as we are seeking to improve our gut health, we are going more and more grain-free. In my family, we've gone sugar-free due to candida, removed dairy, eggs, and other foods from my son's diet (and mine when I was breastfeeding) due to his life-threatening food allergies, then my son went gluten-free due to his autism, and now, since gluten is implicated in so many problems such as thyroid disease, the whole family is gluten-free. We're not completely grain-free, but seeing as so many others are trying to move more and more in that direction I thought that you all might appreciate an assortment of Paleo Cookies to give you healthier options, not only for the Holidays, but for all year round. These flourless chocolate cookies can also be frozen, then thawed at room temperature and enjoyed at a later date.We've made a lot of changes to our diets over the years and the most recent change being a move to eating less grain. I like to store these cookies in an airtight container at room temperature for up to 4 days. They can be warmed in the microwave or even a low oven for a short time and they will taste like they were just made. You will be happy to know that the almond butter keeps these cookies chewy and moist for a few days. Reference my Egg Substitute Chart for more info about egg-free baking. This will combine with the nut or seed butter and work in the same way the egg does to bind the cookie. If you don’t want to use egg in this recipe you can use a flax egg instead. How to make these Flourless Chocolate Cookies Egg-Free One of the things I like about this recipe is that it is so adaptable and the ingredients really do the work for you. If you are allergic to nuts, you can swap the nut butter out for sunflower butter and the almond flour for coconut flour. While I really like the flavor and texture that almond butter adds, you can replace it with cashew butter or a more neutral nut butter. Let’s just say my Flourless Double Chocolate Cookies are for the ultimate chocolate lovers out there! The finished cookies are shiny, crackly, and molten. The cookies are scooped into generous tablespoons then baked for just a short time to keep them chewy. As if the batter isn’t chocolatey enough, I fold in sugar-free dark chocolate chunks. Lastly, a bit of almond flour and just a few tablespoons of good quality cocoa powder complete this cookie. After creaming together the almond butter and sugar, I add in two eggs which bind the cookies and add richness. This mix keeps the cookies from being too sweet and gives a chewy texture while also cutting the sugar way down. To the almond butter, I add a mix of monkfruit brown sugar by Lakanto and a small amount of coconut sugar. The almond butter gives the cookie a fudgy center and helps the cookie hold together with very little added oil or dry ingredients. This cookie is so rich and decadent thanks to a base of all-natural unsweetened and unsalted almond butter. It’s kind of my thing, baking in an alternative way that leads to a new way of looking at healthier desserts! Get more healthy baking recipes! How to Make Flourless Chocolate Cookies By swapping out the sugar for a monkfruit brown sugar and utilizing rich almond butter, I’ve created Flourless Chocolate Cookies that are gluten-free, refined sugar-free, full of healthy fat and can even be made vegan. Typically made with granulated sugar, egg whites, and chocolate, these cookies are flourless - but I thought they could still be improved upon. You all know what I mean, those soft and chewy cookies that have a crisp outside and an almost brownie-like center. One of my all-time favorite cookies (and desserts for that matter) is a batch of Flourless Chocolate Cookies. Please see my full disclosure for details.
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