I can still bake! Low-carb cookies

I got pretty good at gluten-free baking over the years. I have a good feel for how to mix and match flours for their flavor and texture properties. When I went low-carb I thought my baking days were over. But I’ve been working on a few recipes and I think these cookie recipes are ready to share.

The key ingredient here is the chia seeds. They have the sticking power that is the hardest element to replace in any wheat-free baking. They need to be soaked to release their gooey potential. Then they can be mixed with the other ingredients.

My two favorite flavors are the mint chocolate and the root beer. They’re sweeter because I can put stevia in them. Stevia has a bitter menthol-y tang that only goes with a few flavors, but with these, you can’t taste anything but sweet.

All right, here are the recipes!

Mint Chocolate Cookie Sticks

1/4 cup chia seeds

1/2 cup water

1 tablespoon SweetLeaf stevia & inulin blend

2 tablespoons agave nectar

3/4 cup almond meal

2 tablespoons dutch cocoa

3 drops peppermint flavoring

Root Beer Cookie Sticks

1/4 cup chia seeds

1/2 cup water

1 tablespoon SweetLeaf stevia & inulin blend

2 tablespoons agave nectar

3/4 cup almond meal

1 teaspoon root beer flavor (Faerie’s Finest)

Chocolate Orange Cookie Sticks

1/4 cup chia seeds

1/2 cup overbrewed sweet spicy tea

2 tablespoons agave nectar

3/4 cup almond meal

1 teaspoon orange zest

4 teaspoons dutch cocoa

Gingerbread Cookie Sticks

1/4 cup chia seeds

1/2 cup overbrewed sweet spicy tea

2 tablespoons agave nectar

3/4 cup almond meal

1 teaspoon ground ginger

1/4 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon orange zest

Preparation

The cooking temperature will be 350 F.

First add the secondary sweetener to the water. If it’s stevia, mix it in and let it dissolve. If it’s tea, prepare the tea, cover it and let it steep at least 5 minutes. I used Celestial Seasonings Bengal Spice, but you can also use Good Earth Original or Tazo Wild Sweet Orange. The point is to get some sweetness into the water so it can infuse the chia seeds.

Next put the chia seeds in the water. Wait a couple of minutes, then stir until all the water has been absorbed.

Add the liquid flavorings and the agave nectar. The nectar is the primary sweetener for the chocolate orange and gingerbread flavors, but when stevia is in play it’s there to round out the flavor and make it taste more natural. You can play with the amount depending on your tastes and dietary needs, or even use honey if you’re more concerned about total carbs than blood sugar spikes.

Mix the powdered flavorings into the nut meal and then fold together the nut meal and the chia goop until they’re evenly mixed. This can take some serious strength with a spoon. Sometimes it’s easier just to pick it up and squish it around.

Pick up a small spoonful and roll it into a log, then lay it on the greased cookie sheet or parchment paper. The log shape is the best for even cooking without burnt edges. It should be about 1/2 inch in diameter. You can place logs quite close to each other if you need to. They won’t spread. They actually shrink a little.

Cook them for 20 to 25 minutes. The lighter colored ones should begin to brown, and their texture when pressed with a finger should be leathery, but not quite hard. It’s nice if you can get them crispy, but it’s a short window before they start to burn.

I like to let them cool before eating them. A lot of moisture steams out of them while they cool, and the crunch of the almonds becomes more dominant. Their chewy texture when fresh can be a little strange.

I hope you like my cookies as much as I do! And eat lots of them! They’re good for you!

 

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