Here is my first new recipe since discovering that I am allergic to eggs, almonds, and possibly dairy products. (The jury is still out on some dairy, but for now, it’s off limits.) It cheered me up immensely that these were so good. This is my new reality, but food allergies are so common now that it is probably a good idea to include options for customizing when writing recipes anyway. So whatever diet you follow, Paleo, Primal, Atkins, LC/HF (low-carb/high-fat), gluten-free, vegetarian, vegan, or almost any other plan, you can have really tasty cookies!
CHEWY, CHUNKY COOKIES
I tested the recipe using the ingredients listed first, but the recipe is very forgiving and almost everything can be replaced with something similar.
1 cup walnut flour (4 ounces) or other nut or seed flour or a combination*½ cup gluten-free oat flour or tapioca, peanut, or garbanzo flour
3¾ tsp coconut flour
½ tsp baking soda
A pinch of salt
½ cup trans fat-free shortening, coconut oil in solid state, or softened butter or ghee
1 prepared chia egg,** 1 regular egg, or equivalent in egg replacement
Liquid sugar substitute to equal ¾ cup sugar
Sugar substitute with bulk to equal 1/3 cup sugar, such as erythritol, xylitol, or an oligofructose, inulin, or erythritol blend with stevia, monk fruit, or sucralose
1 tsp vanilla extract
2 cups add-ins, such as: sugar-free chocolate chips, chopped pecans or other nuts, pumpkin or sunflower seeds, large-flake, dried coconut, cocoa nibs, dried cranberries, raisins, currents, or any combination.
Preheat oven to 350°F. Grease two cookie sheets or line with parchment and grease parchment.
In bowl of food processor, place egg or prepared egg substitute of choice, liquid sweetener, bulk sweetener, and vanilla extract. Process until smooth.
In a large bowl, combine flours, baking soda, and salt and stir to blend. Add dry ingredients to food processor and pulse until well combined and smooth, scraping down container once or twice. Stir add-ins into dough with a few quick pulses or by hand until evenly distributed.
Scoop rounded tablespoon-sized mounds of dough onto prepared cookie sheets. Leave 1 or 2 inches between cookies to allow for spreading.
Bake 12 minutes, or until lightly browned. Allow to cool completely on cookie sheet. Store cookies in an airtight container and refrigerate or freeze. Cookies can be frozen on cookie sheet before placing in a container.
Makes 30 cookies.
Counts are for cookies made with the first ingredients in list with 1 cup flaked coconut, ½ cup sugar-free chocolate chips, and ½ cup chopped pecans. Count will vary with alternate choices.
Per cookie: 104 calories; 1.4 g protein; 9.8 g fat; 2.2 g fiber; 3.7 g total carbs; 1.5g net carbs
*You can make flour from nuts and seeds by combining them with the other dry ingredients in a food processor and pulsing until fine. Stop between every few pulses so they don’t overheat. Freezing the nuts before processing makes them easier to turn into flour.
Before you resort to egg replacements, you might want to try other kinds of eggs. Quail eggs are often available in Asian markets or with the Asian foods in regular groceries. Local produce stands sometimes sell duck, goose, and turkey eggs.
1. Chia egg: sprinkle 1 tbsp ground chia seed over 3 tbsp water for each egg. Stir or whisk and let stand for a few minutes until water is absorbed. (Ground flax is sometimes used instead of chia, but I prefer chia. Psyillium might also work, but I haven’t tried it for this recipe.)
2. Ener-G egg replacement:
I have heard good things about this egg replacement powder.. I have some on order, but have not used it yet. It contains, potato starch, tapioca flour, leavening (calcium lactate, calcium carbonate, cream of tartar), cellulose gum, and modified cellulose. It has 4 grams of carbohydrate, no fat, and 15 calories in 1½ tsp (4 grams by weight), the amount needed to replace one egg. The website is here.
Whisk together until foamy before using in recipes.
Nourished on Amazon > http://tinyurl.com/mq42koa
(C) 2013, Judy Barnes Baker, www.carbwarsblog.com