Chewy Jumbo Carob Chip Cookies, Paleo Style

Sharron's Famous Chewy Jumbo Carob Chip Cookies, Paleo Style

This recipe makes a very chewy, nutty cookie. Delicious!

It is free of soy, dairy, all grains, all gluten.  It does have eggs in it, but that could easily be substituted with 1 tablespoon flax mixed with 3 tablespoons warm water.

Pre-heat the oven to 375F.
In a large bowl combine:

1 cup almond flour (ground almonds)

¾ cup shredded coconut (coconut flour would probably be great, but I don't have any)

½ cup flaxseed meal (ground)

¼ cup potato flour/starch
1 packet unflavored gelatin (Knox)
1/2 teaspoon salt
Set this aside.
In a mixing bowl, with an electric mixer, beat until light:
3/4 cup coconut oil
Carefully add while mixing:

1 cup coconut sugar

4 packets “Truvia” sweetener (I actually use Kroger's generic product. I have verified that it doesn't contain any grain products.)

Add and mix until combined:
2 eggs
1/2 tablespoon vanilla

Add the flour mixture little by little until it is mixed in.
Finally, add and mix till just combined:
1 cup unsweetened carob chips

½ cup walnut pieces (optional)


Scoop by 1/4 cupfuls or same-size ice cream scoop onto parchment lined cookie sheets. Bake at 375F for about 9 to 13 minutes. They should be just becoming firm around the edges and still very soft and puffy in the middle. Remove them from the oven and allow them to finish baking on the hot baking sheet. Allow them to cool completely on paper towels before storing them covered with paper towels between the layers of cookies.

c2013 Sharron Long & Adams Media Corporation

Chocolate Chip Bar Cookies Gluten Free

Yes, they are gluten, wheat, egg, sugar and soy free, too.  Everyone in the family snarfed these down!


Chocolate Chip Bar Cookies Gluten Free
Makes about 16 cookies

In a large bowl combine then set aside

2 1/8 cups flour mix
1/2 cup tapioca flour
(1 packet Knox gelatin) -- I omitted this, but they were pretty fally-aparty!
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt

In another mixing bowl with an electric mixer, beat until light

3/4 cup lard or butter

Carefully add while mixing

2/3 cup Stevia in the Raw Measurable
1/2 cup agave nectar or honey
2 tablespoons sorghum molasses

Add while continuing to mix

2 tablespoons ground flaxseed mixed with 1/3 cup warm water
1/2 tablespoon vanilla

Add the flour mixture from above quickly while mixing, then add and mix until just combined

1 cup sugar free chocolate chips
1 cup broken walnuts

Pour the batter into a 9"x13"x2" baking pan.  Bake the cookies at 350F for about 25 minutes.  The top should be golden but the inside soft -- but not so soft that it is like melted butter and sugar!

Pecan Pie Bars -- Gluten, sugar and egg free

I made these about a year ago*, and they were sooooo good.  We took them to a volleyball game, and everyone with us gobbled them down.  No one even knew they were "special" -- free of wheat, gluten, dairy, eggs, soy and sugar!


*This is not the exact recipe I used at that time.  I just typed this out, so I can try it again soon.  I'll update (probably remove this note) after I do them again.


Pecan Pie Bars
Makes about 20 bars


In a large bowl with a pastry blender or with a fork, mix until crumbly


1/2 cup butter
1/2 cup lard
2/3 cup fructose
2 cups flour mix 
1 teaspoon vanilla
1/2 teaspoon sea salt


Press the dough into the bottom of a 9"x13"x2" baking pan.  Bake the crust at 350F for about 10 minutes or until the surface is somewhat dry.  Allow it to cool while mixing the remaining ingredients.


In another bowl combine


3 tablespoons ground flax seeds mixed with 2/3 cup warm water
2/3 cup fructose
1 teaspoon vanilla
1 cup corn syrup (or agave or honey)
1/4 teaspoon sea salt


Mix the ingredients until they are combined.  Add and stir until they are combined


1 1/2 cup pecans (or walnuts)


Carefully pour the mixture over the baked crust.  Spread the gooey filling over the crust, arranging the nuts as necessary.  Bake it at 350F for about 15 minutes, then reduce the heat to 275F and continue to bake for about another 20 minutes.  It should be soft-set in the middle when it is done.  Cool it and cut it into bars when finished.  Enjoy!


Update 9-13-11:
I made these last night.  For the flour I used equal amounts of cornmeal, cornstarch and shredded coconut.  I didn't have any butter so I used coconut oil.  I don't think I would recommend coconut oil unless your climate is below 72F because that is when coconut oil becomes liquid.  Right now, here in Oklahoma, it is always above 72F, so my bars came out a bit greasy.  Also, we served them right out of the oven, and they were a bit gooey because the crust had not set up yet.  Later, I checked and they were set up.  I think next time I do this I'll add Knox to both the crust and the filling.  It is definitely yummy with the coconut!

Gluten, Sugar, Egg, Dairy and Soy Free Lemon Squares

Lemon Squares

Makes 16.

Oh my!  These are good!  I didn't even feel like they were "special" at all.  They have no-eggs, no-dairy, no-soy, no-wheat and no-sugar -- Woo hoo!!  

Crust:

Combine

1/3 cup lard or coconut oil

6 packets Truvia

1/4 teaspoon salt

7/8 cup corn flour (or whatever flour you tolerate)

1/4 cup tapioca flour (or cornstarch)

Press the crust into an 8" square pan and bake it at 350F for about 15 minutes.

Filling:

Mix together

3/4 cup corn syrup (or other sticky liquid sweetener like agave or honey)

1/4 cup tapioca flour (or cornstarch)

1/4 teaspoon lemon peel

3 tablespoons lemon juice

2 tablespoons apple sauce

1/4 teaspoon baking powder

Carefully pour the filling over the crust.  Bake about 20 minutes or until a knife inserted off center comes out clean.  Optional:  Sprinkle top with one packet of Truvia.

Crispy Oatmeal Cookies -- wheat, egg, soy, sugar and dairy free

These are actually Rolled Barley and Flax Crispy Cookies.  They aren't my usual jumbo, chewy cookie.  These are smaller and crispier.  I hope you enjoy them!


Rolled Oats and Flax Crispy Cookies
Makes 24 cookies


Pre-heat the oven to 350F.


In a mixing bowl with an electric cream until light


2/3 cup lard (or other solid fat)


Add and continue beating


2/3 cup Stevia in the Raw measurable
1/3 cup maple sugar (or fructose, honey, etc.)
1/4 cup agave nectar


Add and beat some more


1 tablespoon ground flax seeds + 3 tablespoons water, allowed to rest for a few minutes
2 teaspoons vanilla


Scrape down the sides of the bowl and add all at once


1 cup flour mix (my recipe here)
1 packet Knox unflavored gelatin
1 1/2 cups gluten free oats
1 cup ground flax seeds
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt


Mix the ingredients until they are all combined.


Using a 1/8 cup scoop or measure, scoop the dough out onto parchment lined sheets about 2" apart.  Tap the tops of the dough so that they will flatten during baking.  Bake the cookies for about 14 minutes, or until they are becoming golden and crispy.  Enjoy :)

Whey Chocolate Cookies -- without sugar, wheat, soy, dairy or eggs

These are smaller than my normal cookies, but they are really good.  They taste like a brownie cookie.  They have the health benefits of flax, dark chocolate and whey.  The whey came from my straining my goat milk yogurt to make cheese.


Whey Chocolate Cookies
Makes about 24 cookies


Cream with an electric mixer
1/2 cup lard


Add, continuing to beat
1/2 cup Stevia in the Raw, measurable
1/3 cup fructose


Continuing to beat, add
1 tablespoon ground flax plus 3 tablespoons water, allowed to rest a few minutes
2 squares (ounces) unsweetened chocolate (verify it has no soy in it), cooled


Add on low speed
3/4 cup whey (or sour "milk" may be used -- 1 teaspoon vinegar + 3/4 cup "milk" you can tolerate -- rice or goat, allowed to rest about 10 minutes)
1 teaspoon vanilla


Add to the wet ingredients on medium-low speed
1/2 cup ground flax 
1 1/4 flour mix
1 packet Knox gelatin
1/2 teaspoon baking soda
1/2 teaspoon salt


Scrape the bowl down then refrigerate the dough for about 1 hour.  Pre-heat the oven to 400F.  Scoop the dough by spoonfuls then roll the dough into balls and drop them into a small dish with a couple of tablespoons of Stevia in the Raw Measurable.   Place the stevia coated dough balls onto parchment lined cookie sheets and bake the cookies for about 8 to 10 minutes. 

Allergy-friendly Snickerdoole Cookies

Hi,


We wanted to bake some cookies for a friend of ours who has similar allergies, except she's also allergic to tree nuts, chocolate and coconut.  Snickerdooles made without wheat, dairy, soy, eggs, sugar, (and of course no chocolate, tree nuts or coconut), are what we came up with.  When we gave them to my friend, she said that under normal circumstances she doesn't even like Snickerdoodles -- but she really likes these!!  I hope you do, too :)


Snickerdoodles


Cream until light


1 cup lard
2/3 cup fructose
1/3 cup Stevia in the Raw, measurable


Add and mix until incorporated


2 tablespoons ground flax + 6 tablespoons warm water
2 teaspoons vanilla


Combine in a large bowl, then add gradually to the fat/sweeteners


3 cups flour mix
1 packet gelatin (Knox)
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt


Scoop by 1/4 cupfuls or ice cream scoop of the same size and roll in a mixture of


3 tablespoons Stevia in the Raw, measurable
2 teaspoons cinnamon


Place the cookies about 2" apart on parchment lined sheets at 375F for about 11 minutes.  Allow the cookies to cool on the sheets for at least 5 minutes to set the dough.  Store, (if you have any leftover!), tightly covered with paper towels between the layers.  Makes about 13 cookies.

Big, Soft Ginger Cookies -- Non - dairy, egg, wheat, soy, sugar

These cookies taste wonderful!  My 12 year old says, "they're even kind of easy to make!"  


Allergy-friendly Big Soft Ginger Cookies


3/4 cup lard, room temperature
1/3 cup fructose
1/3 cup Stevia in the Raw, measurable
1 tablespoon ground flax + 3 tablespoons warm water
1/4 cup sorghum syrup (or honey)


2 3/4 cups flour mix
2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon baking soda


2 tablespoons fructose


Preheat the oven to 375F.


In a mixing bowl on medium speed with an electric mixer, whip the lard until it is fluffy.  Then add the fructose and stevia and continue to beat it until it is light again.  Add the flax/water mixture and the sorghum syrup and mix until they are combined.


Combine the next six ingredients in a large bowl.  Add them little by little to the fat/sweetener mixture, and mix them on medium/low speed until the flour mixture is completely incorporated.


Put the remaining fructose in a bowl.  Scoop the cookie dough out by 1/4 cupfuls into the fructose, rolling each ball around until it is completely covered.


Place the cookies about 2" apart on parchment lined baking sheets.  Tap the tops lightly, so they will flatten evenly.  Bake them for about 9 minutes at 375F.  They will be just lightly browned, then allow them to cool on the sheets to finish baking.  Store them tightly covered with paper towels between the layers.  Makes 10 cookies.

Sharron's Famous Chewy Jumbo Oatmeal Raisin Cookies, Allergy Friendly!

I shared one of these with a friend of mine last night, and she had no idea that it was a "special" cookie -- other than the fact that I had made it!


Sharron's Famous Chewy Jumbo Oatmeal Raisin Cookies, Allergy Friendly!


Pre-heat the oven to 375F.


In a large bowl combine:


1 1/2 cups + 2 tablespoons flour mix
1/2 cup rolled gluten free oats (or barley if you can have gluten)
1 packet unflavored gelatin (Knox)
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt


Set this aside.



In a mixing bowl, with an electric mixer, beat until light:


3/4 cup lard


Carefully add while mixing:


2/3 cup Stevia in the Raw (granular measurable)
1/3 cup fructose


Add and mix until combined:


1 tablespoon flax seed meal + 3 tablespoons warm water
1 tablespoon vanilla


Add the flour mixture little by little until it is entirely incorporated.



Finally, add and mix till just combined:


1 cup raisins or 1/2 cup each of raisins and walnuts


Scoop by 1/4 cupfuls or same-size ice cream scoop onto parchment lined cookie sheets. Tap the tops, so they will flatten out a bit while baking.  Otherwise, they'll look like little mountains when they come out of the oven.  Bake at 375F for about 9 to 13 minutes.  They should be just becoming firm around the edges and still very soft and puffy in the middle.  Remove them from the oven and allow them to finish baking on the hot baking sheet.  Allow them to cool completely on paper towels before storing them covered with paper towels between the layers of cookies.

Chocolate chip cookies without eggs, wheat, dairy, soy or sugar!

Hi y'all, 


If you are allergic to soy and sugar then you know that there aren't any chocolate chips out there to be had.  I went on a quest to develop a recipe for some.  This has been a lot harder than it seems.  In the process, Iv'e come up with chocolate sauce, fudge, chocolate brittle and something that will work as soy free and sugar free chocolate chips.  The final product is still a bit sticky and stretchy, but they taste good!


This recipe is still a work in progress.  I haven't quite perfected the chocolate chips yet, but they are definitely good enough to share.  I'll be working on the chips more when I can get a candy thermometer.  However, when you're in a pinch, these will definitely do!  (Note:  I got a candy thermometer and it almost immediately got broken!)




Sugar free, Soy free Chocolate Baking Pieces


2 ounces Ghiradelli baking chocolate 
1 tablespoon lard
1 teaspoon goats milk (or whatever "milk" you can tolerate -- rice, etc.)
1/2 cup fructose
1/2 teaspoon vanilla
pinch salt


Combine the ingredients in a small sauce pan over low heat, stirring constantly until the mixture is uniform in texture and glossy.  Remove it from the heat. Using a spoon, drop little blobs of chocolate onto a piece of wax paper to cool.  They would probably be best refrigerated or frozen at this point because when I baked them in the cookies they melted.  They were still yummy, though :)  I used scissors to cut the blobs into uniform pieces.  This recipe makes 1 cup of chips.






Sharron's Famous Chewy Jumbo Chocolate Chip Cookies, Allergy Friendly!


Pre-heat the oven to 375F.


In a large bowl combine:


2 cups + 2 tablespoons flour mix
1 packet unflavored gelatin (Knox)
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt


Set this aside.


In a mixing bowl, with an electric mixer, beat until light:


3/4 cup lard


Carefully add while mixing:


2/3 cup Stevia in the Raw (granular measurable)
1/3 cup fructose
1 tablespoon sorghum molasses


Add and mix until combined:


1 tablespoon ground flax seed meal + 3 tablespoons warm water
1 tablespoon vanilla


Add the flour mixture little by little until it is mixed in.


Finally, add and mix till just combined:


1 cup chocolate chips (see recipe above or use purchased ones if you can tolerate a small amount of soy) 


Scoop by 1/4 cupfuls or same-size ice cream scoop onto parchment lined cookie sheets.  Bake at 375F for about 9 to 13 minutes.  They should be just becoming firm around the edges and still very soft and puffy in the middle.  Remove them from the oven and allow them to finish baking on the hot baking sheet.  Allow them to cool completely on paper towels before storing them covered with paper towels between the layers of cookies.

Allergy-friendly Pumpkin Raisin Cookies

Back when I was writing strictly low carb recipes, I made something like these cookies.  They were so good that I destroyed the recipe!  I hope you enjoy these wheat, soy, dairy, egg and sugar free treats.


Allergy-friendly Pumpkin Raisin Cookies


In a mixing bowl with a mixer on medium speed, combine:


1/2 cup lard (or other solid fat you can tolerate)
1 cup canned pumpkin
1/2 teaspoon salt (omit if using salted butter)
1/2 cup Stevia in the Raw, measurable
2/3 cup dextrose


Add:


1 tablespoon ground flax meal mixed with 3 tablespoons warm water, allowed to rest about 5 minutes to thicken
1/2 tablespoon vanilla


Combine then gradually add to the sweetener mixture on medium/low speed:


2 cups flour mixture
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg


Stir in by hand:


1 cup raisins
1/2 cup walnuts (optional)


Scoop by 1/4 cupfuls or ice cream scooper-fulls onto parchment lined baking sheets.  Pat the tops of the cookies to flatten them slightly.  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.

Chocolate Fudge Brownie Cookies

Chocolate Fudge Brownie Cookies


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.

Yummy Coconut Walnut Cookies

Yummy Coconut Walnut Cookies


These are wheat-free, dairy-free, sugar-free, soy-free and egg-free.  They got rave reviews from all who tried them.  I will caution that they are very crumbly when first baked.  However, when they are completely cooled, they hold up just fine.


Preheat the oven to 375F.


Beat in a mixing bowl on medium speed until creamy, about 2 minutes:


1 1/4 cup Stevia in the Raw (measurable)
1 1/3 cup dextrose
1 1/2 cup lard (or other firm fat you can tolerate)
1/2 tablespoon vanilla


Add:


2 tablespoons ground flax mixed with 6 tablespoons warm water, allowed to rest about 5 minutes to thicken


Combine in another bowl:


1 cup barley flour
2 cups coconut flour
1 cup flour mix 
1/4 cup ground flax seeds
2 teaspoons baking powder
1 teaspoon baking soda
Add by 1/4 cupfuls to the fat/sweetener combination, mixing well after each addition.


Add:


1/4 to 1/2 cup water, as needed (optional, depending on what flours you are using, to get it to normal "cookie consistency")
1 cup broken walnut meats


Scoop the cookies with a 1/4 cup measure or ice cream scoop with a lever onto a parchment lined baking sheet.  Tap the tops to flatten the cookies a bit.  Allow about 2" between each cookie while baking.  Bake them at 375F for about 9 minutes or until they are just starting to get golden on top.  They will appear under baked.  Remove them from the oven and allow them to rest on the baking sheet for about 1 to 5 minutes to let them "set up."  Transfer them to paper towels to cool.  Store tightly covered.  Makes about 2 dozen cookies.

Jumbo Chocolate Cookies with Walnuts -- Allergy friendly!

Jumbo Chocolate Cookies with Walnuts


Of course, they are egg free, sugar free, wheat free, dairy free, soy free, and I even made them low fat.  They don't have to be that way; I just like the taste of applesauce in baked goods!  


I've, also, discovered a couple of new-to-me sweeteners.  I've found a local source for dextrose, which is corn sugar, and Sugar in the Raw measurable stevia product.  It is stevia mixed with maltodextrin, I think, and it says it can be measured cup for cup like sugar.  They are featured in this recipe.

1 1/4 cup "sugar" equivalent (I used 3/4 cup dextrose and 1/2 cup Stevia in the Raw measurable)

3/4 cup "fat" ( I used applesauce, but you could use whatever you tolerate -- coconut oil, lard, butter...  I wouldn't recommend a liquid oil alone, though.)

2 tablespoons flax seed meal mixed with 6 tablespoons warm water, allowed to rest several minutes to thicken

1/2 tablespoon vanilla

1 3/4 cup wheat-free flour (I used 1/2 cup each of sorghum, millet and corn meal with 1/4 cup corn starch)
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup nuts, broken (walnuts, pecans, etc.), optional


Pre-heat the oven to 375F.  
Combine the sweeteners and the "fat" until it is completely combined.  Add the flax/water mixture and vanilla.  Combine them well.  Add the remaining ingredients, except for the nuts and mix them well.  Add the nuts, if desired.
Line baking sheets with parchment paper.  Scoop the dough by 1/4 cupfuls (ice cream scoop size), allowing about 3" between cookies.  Bake them for about 9 minutes, or until they are just set.  Allow them to rest on the baking pan for a couple of minutes before transferring them to paper towels or parchment to cool completely.  Store them tightly covered at room temperature or freeze.  Makes 13 jumbo cookies -- a baker's dozen :)


c2010 Sharron Long and Adams Media Co., all rights reserved.

Cornmeal Pumpkin Cookies -- wheat, gluten, dairy, egg, soy and sugar free

Cornmeal Pumpkin Cookies

Makes about 2 dozen cookies

These are wheat, dairy, egg, soy and sugar free, but still yummy :)

Grind

1/2 cup whole flax seeds

Remove 2 tablespoons of the ground flax seeds and place them into 6 tablespoons water.  Allow them to rest about 5 minutes.

Cream

1/2 cup coconut oil

3/4 cup pumpkin 

1/3 to 1/2 cup honey

6 packets Truvia

Add

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1 teaspoon cinnamon

Add the flax water mixture and mix well.

Mix the ground flax into the batter.  Add and mix well

1 1/2 cups cornmeal

1/3 cup cornstarch

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

Form the batter into 1 1/2" balls.  Place them about 2" apart on a baking sheet and flatten them with the tines of a fork.  Bake them at 350F for about 11-14 minutes.

Low Carb Flax Chocolate Chip Cookies

These are kind of a prescription in a cookie. They have flax with all its wonderful essential fatty acids and fiber, almonds with their heart-healthy fats, too, and fiber, soy protein, molasses...

Here's a quote about molasses from the World's Healthiest Foods site:

Blackstrap molasses is an excellent source of manganese and copper. It is a very good source of iron, calcium, potassium and magnesium. In addition, blackstrap molasses is a good source of vitamin B6 and selenium.

SteviaPlus with its fiber and blood sugar stabilizing properties, agave nectar that's sweet but doesn't raise the blood sugar, walnuts ...

Here we go!

Low Carb Flax Chocolate Chip Cookies

This is NOT a gluten free recipe
Makes 16 cookies

Pre-heat the oven to 375 degrees F.

Combine the following ingredients in a bowl and set them aside:

3/4 cup flax seeds, ground to 1 1/2 cups or 1 1/2 cups flaxmeal

1 cup finely ground almonds

1 cup soy protein isolate

1/2 teaspoon baking soda

1 teaspoon baking powder

2 tablespoons SteviaPlus

In a mixing bowl with an electric mixer on medium speed, beat the following until they are light and fluffy, about two minutes:

1 tablespoon molasses

3 tablespoons agave nectar

3/4 cup butter, softened

Add

2 eggs

1 1/2 teaspoons vanilla extract

and beat for another minute, until they are well beaten.

Gradually add on low speed until they are well combined:

1 cup dark chocolate chips*

1/2 cup broken walnut meats

Using a 1/4 cup measure or a scoop, scoop out the cookies and place them on a parchment lined baking sheet. They do not spread out, so you can put quite a few on a pan. Press the tops down so that the cookies are as flat as you want them to be when they are done, about 1/2" thick. Bake them for about 10 minutes and remove them to paper towels to cool immediately. Store tightly covered.

I no longer have a program with which to figure nutritional info, but because these are so fiber-dense, the actual carb count on these babies is going to be pretty low.

*Note about the chocolate. You could use artificially sweetened chocolate and break it up into chips, however, my goal here was to keep everything all-natural. The chips I use are dark chocolate with 73% cocoa. Their carb count is actually pretty low, though I don't remember what it is. You could also decrease the chocolate by 1/2 and double the nuts for even fewer carbs, but still a very yummy treat.

My kids and I enjoyed them, I hope you do, too!

No Bake Cookies! Low Carb, of course!

No Bake Cookies, Low Carbed

Makes about 34 cookies.

It is quick, easy and yummy! A real winner.

1/2 tablespoon SteviaPlus®
24 packets sucralose
1/3 cup cocoa powder
1/2 cup yogurt or kefir (coconut milk or cream would also work)
1/2 cup butter
1/2 cup creamy peanut butter
3/4 cup unsweetened coconut1/2 cup flax seeds
1/4 cup milk and egg protein*
1 cup coarsely chopped almonds

*Note: Milk and Egg Protein has been, at least temporarily discontinued at Trader Joes

1. Combine the SteviaPlus®, sucralose, cocoa powder, yogurt and butter in a medium sized sauce pan. Stir while heating over medium heat. Allow the mixture to come to a boil and boil for about a minute.
2. Remove the cocoa mixture from the heat and add the remaining ingredients, stirring well.
3. Drop the dough by teaspoonfuls onto waxed paper and allow the cookies to cool for approximately one hour at room temperature. Enjoy!

Nutrition Information per serving:
Carbohydrates: 3 gramsEffective Carb Count: 1 gramsProtein: 3 gramsFat: 9 grams
Calories: 98

C2003, 2004 Sharron Long. All rights reserved.