My kindergartener came home from school earlier this week and requested that I put a cookie in her lunch. (Evidently, Jane’s mom put a super special Halloween cookie in her lunch. Thanks a lot Jane’s mom.) She asked that it be homemade and have a pumpkin in the center. Not sure about that pumpkin part, but I can do homemade.
Here’s what I’m whipped up this afternoon. It’s my favorite cookie recipe from the archives…
I come from a long line of chocolate chip cookie makers. I started making them young and by high school was the best cookie baker in town. I loved making them, eating them, and sharing them. But, the best part of all was the dough. Eating fist full after fist full isn’t such a problem in high school – your blood sugar spikes and you think you’re going to puke, so you crash on the couch and watch a few episodes of Saved By the Bell. And before you know it, you’re good as new.
Once I hit my twenties, my body didn’t seem to tolerate the cookie dough as well. The butter and sugar overdose did me in and I felt physically ill every time I baked cookies. I tried not eating the dough, but the torture ruined the experience for me. I gave up cookie making all together, after experimenting with tofu cookies which give me the worst gas ever.
A few weeks ago, I found a recipe that lured me out of cookie baking retirement. The better-for-you ingredients make these little cookies a dream for the carb, dairy, and blood sugar conscious. They’re nothing short of delicious and my new go to recipe for a sweet treat. Plus, the dough doesn’t have the same cult-like effect on me as traditional cookie dough does.
Recipe for Blood Sugar Cookie Magic
Recipe yields approximately two dozen cookies.
- 2 1/2 cups of almond meal
- 1/3 cup unsweetened coconut shavings
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1/3 cup grape seed oil
- 1 T vanilla
- 1/3 cup honey
- 2 tsp pure maple syrup
- 1/2 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees.
- Combine all of the dry ingredients in a medium sized bowl.
- Combine all of the wet ingredients in a large bowl.
- Add the dry ingredients to the wet ingredients and stir until the dough is mixed well. The dough is slightly different than traditional cookie dough, but do not fear.
- Add the chocolate chips and mix well.
- Press dough into small balls and place on a prepared cookie sheet (I use parchment paper). Press the balls down a bit for flatter and crispier cookies.
- Cook for 9-11 minutes.
The genius behind this recipe is The Betty Rocker and you can check out her website or Instagram account for more healthy recipes and tips.