Always Striving For The Perfect Cookie
I’m going to confess something to you all, I didn’t always know how to bake. My cooking and restaurant experience always led me to the savory side of the kitchen. I learned… well taught myself to bake when my son was about to turn one. Yup. Smash cakes were my baking in. A lot of Jack’s little friends had food intolerance’s and mostly still nourished off the boob… so store bought, gluten-full, sugary cake was a no go. Anyway long story short, I taught my self to bake and started selling healthy, baby friendly cakes!
While I got pretty good at cakes, pretty early on… the perfect cookie eluded me for a long time. Then I made a few really good gluten free but not paleo cookies. Then I started making good paleo cookies. A lot of those recipes are posted here… some soft and airy. Some crunchy. Some spiced. My low carb ones and my protein shake cookies have been my go-to lately. They’re melt in your mouth good and good for you! However, neither of those are CHEWY.
Seriously. The texture of these is ridiculous! Like chewy, buttery and dense with salty crunchiness from the coarse salt! Oh em gee!
There’s a lot of debate on whether or not treats have a place in the paleo diet. There’s a lot of guilt surrounding foods like these, even healthy versions. It’s something I struggle with myself. For a while I thought that my food freedom would be to not have a sweet tooth. But you know what I realized, that I don’t have the option, the luxury to ever indulge in the “real deal”… I will never be able to eat real pizza, pasta, bread, cookies etc. So! Paleo cookies are my “as good as it gets” and I’m damn fine with that. I also know that if I want a treat to truly be worth it, worth is as in that I can thoroughly enjoy it without repercussions to my health… that treat will have to be low carb/keto paleo!
I have used erythritol in the past to bake, especially when I was making stuff for my little niece who suffered from candida issues… but I never bought Swerve before. Yet, it kept coming up in all these SUPER tasty looking recipes, so last week, while at Whole Foods… I grabbed a bag. Along with two Lily’s Dark Chocolate Bars. I use those a lot.
Then… I baked some cookies. Hot damn. No weird stevia flavor or after taste. These taste AH-MAZING… I can have two or three with my coffee. It will be glorious, without any lasting effects to my autoimmune issues, mood or hormones. Boom. Then life goes on where I eat lots of green things 😉 It’s called balance.
Can I Use Another Sweetener?
Yes! Yes you can. If you’re not concerned with keeping your paleo cookie super low carb and maple or coconut palm sugar don’t spike your blood sugar. Use whatever you like, even organic cane sugar. These kind of choices are ones you have to make for yourself. It’s up to you.
If you’re using a GRANULATED sweetener the recipe remains the same. If you’re using a LIQUID sweetener, I would say to omit or reduce the nut milk.
Some make the argument that real sweeteners that are whole foods (honey, maple) are better for you because they’re natural. Others will say that even using cane sugar is better than sugar alcohols because they can disrupt the digestive system. Then there are those who think any and all sugar is the worst, and you are better off moderately indulging in artificially sweetened treats and avoiding sugar always. Phew. That’s intense.
I’m not firm on my stance. Today, I made these sugar free, using Swerve. It’s made from sugar alcohols from fructose and it’s non-glycemic. Am I going to go all “pour some sugar on me” with it? Nah. Because I think moderation is key. (Except when I comes to bacon and avocado).
These Are The Ingredients I Used
- 1 egg
- 3 tbsp melted coconut oil (or mac nut oil)
- 1/3 cup Swerve granulated sweetener
- 1/3 cup nut milk (I use cashew milk)
- 1 tsp vanilla extract
- 2 cups fine ground almond meal
- 1 tbsp collagen peptides
- 1/2 tsp baking soda
- 1/2tsp to 1 tsp coarse or flake salt (if using fine salt only use 1/2 tsp)
- 2 Lily's Dark Chocolate Almond Bars (not their baking bars, those are bigger)
- In a medium bowl, whisk egg until frothy.
- Keep whisking as you add in the oil, vanilla and sweetener.
- Mix well.
- Add in the almond meal, then the baking soda, salt and collagen peptides
- Mix with a spatula until the dough is crumbly.
- Add in the milk, mix well.
- Once the dough is moist, chop the chocolate into small pieces and fold in.
- Shape 1 inch balls with the dough, set on a plate, cover and pop them in the fridge for 20 minutes, or until you're ready to bake the cookies.
- Pre heat oven to 325F convection (or 350F bake).
- Place cookie dough balls on sheet pan (greased or lined with parchment paper).
- Gently and lightly flatten the dough balls.
- Bake 15 minutes until the base of the cookies turn golden brown.
- Remove from oven, let cool for ten minutes.
- Makes about 20 cookies.
Grass fed beef gelatin will also work in place of the peptides. You can omit them all together, although keeping them in adds to the chewiness of the cookie, as well as adds health benefits!