Of course, they are free of egg, dairy, wheat, soy, and sugar. This is an adaptation of an earlier chocolate cookie recipe I did, if it looks familiar. These are very "fally-aparty" when first baked, but hold up quite nicely once completely cooled. Very yummy!
Preheat the oven to 375F.
Cream in a mixing bowl with an electric mixer on medium speed (about 2 minutes):
1 1/2 cups lard (or other solid fat you can tolerate)
1 1/3 cups dextrose
1 1/4 cups Stevia in the Raw (measurable)
1/2 tablespoon vanilla
Add while mixing:
2 tablespoons ground flax seeds
combined with 6 tablespoons warm water, allowed to rest for about 5 minutes.Combine in a separate bowl, then add gradually to the creamed mixture:
1 cup cocoa powder
3 1/4 cups flour mixture
1 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon cinnamon
1/4 teaspoon salt
Add as much as necessary to make the proper cookie dough consistency:
up to 3/4 cup water
Add:
1 cup broken nut meats (walnut, pecan, etc.), optional
Scoop by 1/4 cupfuls or ice cream scooper-fulls onto parchment lined baking sheets. Allow about 2" between cookies. Bake for about 13 minutes. The cookies should still be very soft, but not bubbly. Remove the cookies from the oven and allow them to rest for about 5 minutes on the baking sheet before transferring them to paper towels to cool. Once cooled, place them into an airtight container with paper towels between each layer of cookies. Makes about 20 cookies.
cSharron Long and Adams Media Corp., all rights reserved.
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