This is a super simple, wheat free cookie recipe! The best part is it’s versatile. If you want t
o, keep the base ingredients the same and change up what you add to it! I was in need of a bit of a chocolate fix, so I chose chocolate chips and pecans this time!
You could use all sorts of healthful items like goji berries, walnuts, cacao nibs, or golden berries!
Using erythritol as a substitute to sugar makes these cookies low glycemic, but still mildly sweet. Now they can be used as an occasional “guilt free” treat!
Mix the melted coconut oil and erythritol until it’s well combined. Add your large egg (you can substitute 2 tbsp. ground flaxseed with 5 tbsp. of water if you don’t use eggs) and stir until smooth.
Simply add the rest of the ingredients in order and stir until well blended! Put the mixture in the refrigerator for approximately 10 minutes for it to harden a bit before scooping them (& pressing them flat) on a parchment lined cookie sheet.
Don’t forget to try to keep all of your ingredients organic if you can!
OH! One last thing. After I baked them I was reminded (oops) that Mr. Twisted gets itchy when he eats anything made with almond flour! So… I tried to substitute the almond flour for coconut flour. That did not come out right! The mixture was dry, and even after trying to “doctor” it… it just didn’t work. So, back to the drawing board on that one!
- 1/2 Cup Coconut Oil, Melted
- 1/4 Cup Non-GMO Erythritol
- 1 Large Egg
- 1 Tablespoon Vanilla Extract
- 1-1/4 Cup Almond Flour
- 1-1/4 Cup Old Fashioned Oats
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
- 2 Teaspoons Ground Cinnamon
- 1/2 Cup Pecans, Chopped
- 1/2 Cup Chocolate Chips
- Place the melted coconut oil and erythritol in a bowl and mix until well combined.
- Add the egg and vanilla and mix well.
- Add the rest of the ingredients and stir.
- Put your dough in the refrigerator for approximately 10 minutes to harden a little.
- Preheat the oven to 350 degrees while they chill.
- Place dough in balls on a parchment lined cookie sheet and press flat.
- Bake for 15 minutes or until golden brown.
- Let them cool a minute (if you can resist them) before moving from the pan.
Edited to use erythritol vs. coconut sugar in the recipe. This lowers the glycemic load while keeping them delicious!
