Here are some sugar free, gluten free, low carb cookies.
"Vanilla Nut Cookies"
1 ½ cup ground almond ½ cup sweet rice or raw buckwheat flour (NOT toasted- most buckwheat flour IS toasted- may need to grind your own from the raw, greenish groats) 1 tsp psyllium husk powder 1 tblsp chicolin 1/16 tsp stevia 1 tblsp + 1 tsp vegetable glycerin 3 tblsp ghee 1/4 tsp sea salt pinch of cinnamon pinch of cardamom 1 tsp vanilla ½ to 2/3 cup of rice milk or almond milk 1/8 tsp baking soda
Make a thick cookie batter and flatten spoonfuls out with a fork.
For crispy chewy cookies (approx. 12-15 minutes at 375 or until lightly browned around edges)
For crispy ( approx 15-20 minutes at 350)
You can adjust the sweeteners and the texture and the cooking time according to your preference.
You may also want to try adding some organic desiccated coconut to this recipe. The flavour and texture work well with the other ingredients.
I've been wanting to use the recipies with quinoa flour, but it is very expensive. Since this calls for freshly ground flour, I was wondering if I could grind quinoa in a coffee grinder like I do with my flax seeds. Has anyone tried this? I don't have a flour grinder so if the coffee grinder doesn't do the trick I think I might have to invest in one.
Hi Kimba, A coffee grinder works fine. Tarilee wrote me about this one time. Just rinse the quinoa as usual in water as usual. Then dry roast it over medium heat. Then grind in coffee grinder. I just did this today actually and tried the recipe. Yum! Happy Baking. -joejoe
Thanks so much for your reply JoeJoe. I bought a bunch of quinoa and can't wait to try this. This will be my baking week I think. I hope you are doing eachother through these posts over the last year. Take good care.
O-H M-Y!!! You guys, I just baked these cookies, and used a 1/2 tsp. vanilla and added 1 tsp. Frontier orange flavoring. Ohh, they were so good!!! The only problem is trying not to eat them all up as soon as they pop out of the oven, :0) Kimba, I hope your baking went well. Thanks for your well wishes. I think you and I sort of had a similar experience with the program. I did it, quit, did it, quit, did it half heartedly, and almost a year later really began it committed. Sometimes it just takes awhile to find how to really do something with the resolve and fine tuning that's needed. Hope you're doing well and enjoying your cookies! -take care, joejoe
Hi Tarilee, I am interested in making your vanilla nut cookies but I am having trouble finding anyone who knows what chicolin and vegetable glycerin are or where to get them? I have checked at whole food stores, health food stores and regular grocery stores. Can you please tell me where I could get those items to try your cookies? Thanks so much. Helenrae
I'm Tari-Lee, the moderator for this forum and I normally answer questions only in the Q and A section. I eventually get to questions that find their way into the recipe forums but I don't check in on them daily...hence my delay in answering your question. I hope you do come back to check in for a reply to your question.
Chicolin is a powdered extract of chicory root containing fructo-oligo-saccharide or FOS. If you ask for it as a sweetener that is made from chicory root and contains FOS, you may have better luck.
I invite to view our welcome page for an introduction to the Whole Approach site, forum and products and services.
Please let me know if you have any further questions after you've had a chance to look through the literature on our site.
Hi there. I'm new to the Candida program, but have a friend who recommended the program and this site to me. She told me about Vegetable Glycerine, but I had a hard time finding it! I finally found Food-Grade Vegetable Glycerine at starwest-botanicals.com. Itjust arrived this week and looks/tastes great. Hope this helps.
[This message was edited by Linda on August 24, 2003 at 10:12 PM.]
Variety is the spice of life, sooooooooo, why not try these using pumpkin pie spice. I did and I think they taste really yummy this way. (about 1/2 tsp. plus 1/4 tsp. cinnamon.) You can also substitute ground sunflower seeds for the almonds. You may need to just adjust the amount of liquid...and extra spice or flavor to cover up the sunflower taste. Happy munching, joejoe
I am going to try this recipe today, but I will be substituting the quinoa flour with chick pea flour (maybe adding just a little bit of quinoa with it), and see what happens. I went to Whole Foods today and bought EVERY single chick pea flour package they had!!!! The people at the check out desk were looking at me really funny!! haha!! Then they said.."what exactly do you make with chick pea flour?" They had no clue!! I am so excited! I will let you know how it turns out! Take care,
I just made this, and DOUBLED the recipe! I added 1/4 cup of quinoa flour, and subsituted the rest with Chick Peas flour, and also added some Xanathan Gum, and some more vanilla extract! I put them in the oven for 25 minutes, and when they came out, I glazed them with Ghee, so they were crunchy on the outside, but chewy on the inside AND I LOVE IT!!!
I am not sure what this means, but usually when I used to eat chocolate, I got this really "exciting" feeling, and used to shake a lot from the caffine...but this recipe only gives me the "excitement" I used to get from the chocolate, but without the "shakiness"! I hope that is ok, and it's not some "candidas" getting all excited inside!!!!
I am so excited I can do the "Nut Cookies Dance" Anyone wanna join me??
Thank You so much Tarilee for this recipe!!!! -SerenityVibe
Made these on Sunday, but I'm not quite doing the "Nut Cookie Dance" yet. You wouldn't know it by how many I've eaten though!! Way too many last night.
I am not much of a baker, so I don't know what to expect. Do you melt the butter or cream it in? I creamed it in and it seemed OK.
When I pressed them down with a fork, the batter stuck to the fork. Should I have a little "flour" on it?
I made mine with the almond flour and chickpea flour since I didn't have any quinoa flour. I do have teff flour, but have never used it, so I was scared to try something new. (Of course everything I cook these days seems to be an experiment, but I like to think of it as a cooking adventure!!) I probably should have added a little more cinnamon.
The texture actually was very cookie like, in spite of sticking to the fork. With a little more flavoring, I could really get to like these.