Cookies

Lemon Cookies

These taste so Amazing!!

by: http://yourlighterside.com

Ingredients:
2/3 cup sugar equivalent substitute - see my conversion chart on blog below..
1/2 cup butter at room temperature
1 egg
2 tsp lemon extract
3/4 cup almond flour
1/3 cup coconut flour
1/2 tsp baking soda
1/4 tsp salt
1 Tbsp poppy seeds (I used Chia seeds)

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large mixing bowl, cream together butter and sweetener until smooth.
3. Add in lemon extract. and egg
4. Add in baking soda and salt.
5. Add in flours. and seeds
6. Roll dough into walnut-sized balls.
7. Place on a parchment paper lined cookie sheet and press gently to flatten the tops slightly.
8. Bake for 9-10 minutes, or just until the bottoms are golden.
9. Allow to cool on the cookie sheet for 5 minutes and then carefully transfer to cooling rack to fully dry/solidify, about 2 hours.

Makes about 20 cookies.

Per cookie: 6 grams of carbs and 1/4 gram of sugar

 Here I added 1 more egg and used a mini cupcake pan. It made 23

I made some frosting using Cream Cheese, vanilla and stevia drops - enough until it tasted right.

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Pecan Shortbread Cookies

from: http://www.elanaspantry.com

ingredients:
2 ½ cups blanched almond flour
¼ teaspoon sea salt
¼ teaspoon baking soda
1 cup pecans, toasted and chopped (I used walnuts) 
5 tablespoons agave nectar (I used Natures Hollow sugar free syrup)
½ cup salted butter, melted
1 tablespoon vanilla extract ( I used vanilla and almond extract)


1. In a large bowl combine almond flour, salt, baking soda and pecans
2. In a smaller bowl, mix together agave, butter and vanilla
3. Mix wet ingredients into dry
4. Place dough in the center of a large piece of parchment paper and form into a large log
approximately 2½ inches in diameter
5. Place in freezer for one hour, until firm, unwrap and cut into 1/8 inch thick slices
6. Place slices on a parchment lined baking sheet
7. Bake at 350° until lightly golden, 7-10 minutes
8. Cool and serve


Makes 24 cookies - each cookie has: .5g sugar, 5g carbs, 1.5g fiber
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Gingerbread Cookies

from: www.wheatbellyblog.com

Here’s a recipe for wheat-free, sugar-free gingerbread cookies. They’re rich with the spices that smell like the holidays: ginger, nutmeg, cloves, and cinnamon. They’re great plain, spread with cream cheese or dipped in coffee.

Mine came out looking like this. Not so pretty, but they smelled so good. 

 makes approx. 28 cookies.

Ingredients:
2 1/2 cups ground almonds
3 tablespoons coconut flour
1 teaspoon baking soda
2 teaspoons ground ginger
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon unsweetened cocoa powder
Sweetener equivalent to 1 cup sugar (I used 20 pkts of Truvia)
1 large egg
3 tablespoons coconut oil or butter, melted (I always use butter)
4 ounces cream cheese, melted
1/2 cup coconut milk ( I used unsweetened almond breeze)
2 teaspoons vanilla extract

Preheat oven to 375 degrees F.

Combine almonds, coconut flour, baking soda, ginger, nutmeg, cinnamon, cloves, cocoa powder, and sweetener in large mixing bowl and mix thoroughly.

Stir in egg, coconut oil or butter, cream cheese, coconut milk, and vanilla and mix together thoroughly. If dough is too stiff, add additional coconut milk, one tablespoon at a time, until the desired consistency is achieved.

With a spoon or by hand, shape dough into 1-inch balls and place on parchment paper-lined cookie sheet. Flatten to 3/4-inch thickness. Bake for 25 minutes or until toothpick withdraws dry.

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Almond Flour Chocolate chip cookies

from the wheatbellyblog.com

Ingredients:

2 cups Almond flour

1 teaspoons baking soda

20-24 pks of Truvia

½ teaspoon sea salt

2 whole eggs

2 teaspoons vanilla extract

2 tablespoons sour cream 

2 ounces butter, melted

Preheat oven to 350° F.

Mix ground almonds, baking soda, sweetener and sea salt in bowl.

In separate bowl, whisk eggs, then add vanilla, sour cream, and butter and mix thoroughly.

Pour liquid mix into dry mix, mixing by hand until thoroughly mixed.

Place heaping tablespoon-sized piles of dough onto cookie sheet covered with parchment paper or greased with oil. Press each pile with large spoon to approximately ½-inch thickness.

Then  I placed 4 Hershey's sugar free chocolate chips on each cookie.

Place in oven and bake 15-20 minutes or until edges just slightly browned.

Makes approximately 30 cookies.

for 3 cookies is Sugar-1 / Carbs-20grams

I also made some with 2 tbsp of unsweetened cocoa powder and 2 tsp of almond extract. No chips needed. Chocolaty soft and good!!

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Almost Sugar free Almond Flour Chocolate Chip Cookies

I cannot even tell you how good these were.

This is from: Dawn's blog
Ingredients:

2 1/2 cups almond flour

7 teaspoons xylitol

1/2 tsp baking soda

1/2 tsp salt

1 t almond extract

1 1/2 Tablespoons vanilla

1 1/2 tbsp of Hershey's sugar free chocolate chips (sweetened w/malytol)

2 Tablespoons Chia seeds

1/3 cup water

You mix the dry ingredients together, mix the wet ingredients together, and then mix the two mixtures.

You scoop balls of dough onto your parchment paper, 
I made an indent in each cookie and put 3 chocolate chips in each or you can also put some Nature's Hollow in the center of each 

bake at 350 degrees for around 15 minutes - long enough to lightly brown.

My batch made 21 cookies

for each cookie / the whole batch

carbs-7g............147g

sugar-1/2g..........10g

fiber-2g............40g

protien-3g..........65g
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Coconut Flour Chocolate chunk cinnamon cookies

From:Dawn's blog

Ingredients:

½ cup butter, softened
4 eggs
1 tsp vanilla extract
5 packages truvia, plus 1 more divided (that’s 6)
3/4 cup coconut flour 
1 Tbsp cinnamon, plus ¼ divided
½ bar Ghirardelli 86% chocolate, or other chocolate of your choosing

Method

Cream butter and then mix in eggs, adding one at a time to incorporate the ingredients.  Add vanilla and 5 packages of truvia, beating well after each addition.

Weigh and sift coconut flour into egg mixture, beating in along with cinnamon. Make sure you scrape down the sides and incorporate everything!

Scoop onto baking sheet in small teaspoonfuls.  I use a Silpat and a Pampered Chef small scooper, but if you don’t have those things, parchment paper and teaspoons should work fine.

Pour one package of Truvia and a pinch of cinnamon on a plate and mix together. The dough will not flatten as it bakes, so you will use this to ‘flour’ your fingers for the next step: Flatten the cookie dough with your fingers. You will need to periodically dip your fingers in the cinnamon mix as you go. Use this opportunity to shape (gently)  the cookies into the round shapes you like. 

Take a half a bar of high quality dark chocolate, I used Ghirardelli's 86% Midnight Reverie. Cut each square in half diagonally, and the cut each half in half, until you get around 32 equal-ish pieces. Press each triangle into the top of a cookie!

Bake for 12 minutes or so, until edges are slightly brown, at 350 degrees. Remove to wire racks. If you have leftover cinnamon sugar, feel free to sprinkle on top of the hot chocolate spot. Makes 29 cookies.

The whole recipe has 10 grams sugar and 82 grams of carbohydrates.

A four cookie serving would have an S/C value of 1/1.