At this point I’m not sure I can count the number of times I’ve changed my diet over the years. I’m still changing it now. I determined many years ago that food is a big part of the puzzle for me to heal. Food influences a lot more illness and disease than most people realize. Healing is my ultimate goal, so I’ll keep my head up and continue on my path for now.
My food changes and restrictions have forced me to get creative in the kitchen with very minimal ingredients. These are nut free, coconut free, sugar free, gluten free, dairy free and flourless cookies. Believe it or not they are good!! If you are doing a Ketogenic or low carb diet and needing a nut free cookie, these may fit your diet plan. These are made with organic, unsweetened and salt free sunflower seed butter, but feel free to experiment and substitute other nut butters or peanut butter. The amount of naturally occurring oils or added oils in the seed or nut butters will vary from jar to jar and may slightly alter the cookie recipe, but I found mine were fairly consistent using the brand I recommend in the recipe. These are also sweetened with Lakanto. These should be diabetic friendly cookies, and they are also Ketogenic diet friendly cookies.
I’m a girl that has always loved hot dessert, so usually, I am eating cookies right out of the oven. I’m usually burning my mouth because I can’t wait from them to cool. No joke! Ha! Ha! However, these I recommend waiting until they are completely cooled to eat. Actually, once they’ve cooled for 4 to 6 hours or overnight in the fridge, is when I think they taste the best. They also freeze well and are nice treats to have anytime. These are also kid tested and kid approved. My daughter loved them!
If you are limited diet wise with allergies or watching your carbs or sugars, I hope these are a nice treat for you or your family! I enjoyed these as my treat over the holidays and didn’t feel left out when others were having dessert!! These are not in my diet right now, but I’ll be looking forward to the day I can try them again.
- 1 cup Once Again Organic sunflower seed butter unsweetened unsalted (sub other nut butters or peanut butter-the consistency of the cookies could change some from the amount of naturally occurring oils that may vary from brand to brand or jar to jar-buy sugar free, unsalted for the recipe)
- ½ Cup Lakanto Monkfruit Sweetener Classic
- 2 teaspoons of Singing Dog gluten free vanilla flavoring
- 3 pasture raised eggs or organic pasture raised eggs (my favorite brand is Vital Farms)
- Pinch of pink Himalayan salt
- 3 Tablespoons 100% organic Pascha cacao chips unsweetened (no added sugar)
- Preheat oven to 325 degrees bake
- Mix all ingredients together. Without flour, the dough will be really sticky.
- Use a tablespoon to measure out approximately 10 cookies spread out on a cookie sheet at least 2 inches or more apart lined with unbleached parchment paper. I use two tablespoons to get them on the tray because the dough is sticky. Prepare a second tray lined with unbleached parchment to do the other 10 cookies. (I've squeezed 20 on a tray, but they spread and stick together.)
- Cook for approximately 15 minutes or until slightly brown on the bottom and done.
- Allow cookies to completely cool. Unlike cookies I make with flour, I don't prefer these hot. You might though. I enjoy them most at room temperature or after they've been refrigerated for 4 to 6 hours. In my opinion, they are best after being refrigerated overnight.
- These also freeze well and I use glass tupperware (of course).
