I’ve been getting into making up (baking) recipes, mostly to see if they work. I want to make a delicious, low-ish carb cookie, and this is my result:
- 1 stick butter (softened)
- 1 cup (fake) sugar (I use swerve)
- You could do this without a sugar replacement, or with honey. I think you could also use coconut flakes to bring in some sweetness.
- 2 eggs
- 1 tbsp vanilla
- 1 cup almond meal
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tbsp cinnamon
- Some amount of chocolate things (I used cacao nibs)
Now, onto how you make them:
- Preheat oven to 350 degrees F
- Cream the butter and the sugar. This means take a fork (or your hands) and smash the butter and sugar together until it’s a generally consistent mess
- Add the eggs and vanilla and do the same thing you did above. Eggy, buttery, sugary mess. Yum.
- Add all the dry ingredients (almond meal, baking powder, salt, and cinnamon) at once, then mix that it. You might want to switch from a fork or your hands to a spoon at this point. But you might not! Go crazy!
- Add the chocolate things to whatever amount you like.
- You could add other things here too: freeze dried fruit, dried coconut, sprinkles, nuts, or whatever your little heart desires as long as it’s dry enough.
- Butter your cookie sheet.
- Put your cookies on the cookie sheet. I used a rounded tablespoon, so probably about 2 tbsps per cookie.
- Bake for 15 – 20 minutes.
This is where I say the thing: these are the best gluten free cookies I’ve had. These are the greatest so called low-carb(ish) cookies I’ve had. I can’t get over how delicious these cookies are.