Welcome Guest [Log In] [Register]
Welcome to Innovative Diabetics. A place to discuss low carb, LCHF, paleo & ketogenic etc. diets & alternative therapies for controlling BG.


You're currently viewing our forum as a guest. This means you are limited to certain areas of the board and there are some features you can't use. As a guest you can read posts in most areas, however you cannot reply or start posts. Except the the Board Suggestions Forum.

Registration is simple, fast, and completely free. Just click on "register" in the upper left, enter a user name and valid email address. Click on the link provided in the confirmation email and that's it, you can then log in, access all areas and start threads.


If you're already a member please log in to your account to access all of our features:

Username:   Password:
Add Reply
Almondoodle Cookies
Topic Started: September 30, 2013, 4:37 pm (29 Views)
DiRogers
Administrator
Almondoodle Cookies
By Thor

Crisp, snappy, sweet, yes its a cookie

1-1/2 cups of blanched white almonds ground up in a food processor till flour like
3/4 cups of Erythitol
1/2 teaspoon salt
1 tsp cream of tartar
1/2 cup of coconut oil
1/2 tsp of vanila
1/2 tsp baking soda
cinnamon
1 egg

grind up the blanched skinless almonds in a food processor till flour like, should be 1-1/2 cups, set aside.

Then grind up 1 egg, 1/2 cup coconut oil, erythitol, baking soda, then add cream of tartar, salt, vanila, finally the almonds. The dough was a little sticky but formed a ball in my food processor.

Refrigerated for several minutes until I could form a ball about walnut size. Rolled the walnut sized ball in a mix of erythitol and cinnamon, baked at 400 for 9-10 minutes. Cookies are really soft when they come out, but quickly harden when cooled.

What a treat a cookie with my coffee in the morning.
Offline Profile Quote Post Goto Top
 
1 user reading this topic (1 Guest and 0 Anonymous)
« Previous Topic · Cookies, Bars, Brownies · Next Topic »
Add Reply