I recently had a request for a new cookie, in her words:
I have a request for a cookie: no sugar (stevia and xylitol ok), no cashews, no oats, no gluten, no fruit.
So I took that as a challenge, and I have to say that I’m pretty happy with the result. This latest creation became GLUTEN-FREE, SUGAR-FREE SPICE COOKIES!
Full of lots of wonderfully nutritious ingredients, these are soft and chewy and have just the right amount of spices.
Ready to eat, with a cold glass of brazil nut milk
2 1/2 cups blanched almond flour (see note at end)
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup xylitol
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
3 Tablespoons ground flax seed, mixed with 6 Tablespoons water (set 15 minutes to gel)
6 Tablespoons coconut oil (UPDATE: this can be reduced by a Tbs. or 2 and would still be great)
2 Tablespoons vanilla
1/4 cup water
In a medium bowl, mix together the dry ingredients (almond flour through ginger). In a small bowl, combine the wet ingredients (flax through water). Mix the wet ingredients into the dry and blend well.
Place by heaping teaspoonful on a parchment-lined cookie sheet. Bake at 350 degrees for 10-12 minutes. After they are removed from the oven, add another dusting of cinnamon to the tops. Let cool for at least 15 minutes on the cookie sheets before moving them, and for another 30 minutes on a cooling rack. I used very heaping teaspoons and got 27 cookies.
We are still in the middle of a heat wave, so my cookies stayed pretty soft. I put them into the fridge before eating and they were perfect – soft and chewy and perfectly spicy.
(Note about almond flour: I have tried Bob’s Red Mill almond flour in the past, and the results were very watery. My favorite almond flour is from Nuts Online.)