Ok, I know you’re mad because now you’re singing like MC Hammer, but it made me laugh too hard not to say it. I decided to cook sugar cookies for Valentine’s Day and wanted to share how they turned out, and then I decided to build on my success and make chocolate chip cookies.
The catch here is that they are both made with an almond flour base and no sugar. Sounds weird to make cookies with no sugar, but I can’t eat sugar like I used to, so I’m experimenting. So the sugar cookies were from Good Dees, a brand which I’ve tried before and liked. I used Swerve confectioner’s sugar instead of regular confectioner’s sugar.
After they cooled, I used some pink ‘sparkle’, also from Good Dees, and made myself some adorable and very sweet sugar cookies. Next time I wouldn’t do that part because I think it made them too sweet, but that could just be me.
The mix was a little less fine than I would have liked to see for a sugar cookie, but after they cooled off and hardened up, they were good. The second cookie I attempted was a chocolate chip cookie. I used a brand called Keto Bakes and, because I’m obsessed with chocolate, I added some Lily’s sugar free chocolate chips to pump up the chocolate.
The almond flour was much more finely ground, so it mixed up more like a traditional cookie mix. I licked the spoon and I have to be honest; I think it tasted pretty close to the original chocolate chip cookie mix too.
They cooked up beautifully; they were puffy instead of flat like many keto mixes, and the extra chocolate chips were great. I think next time I might cook them for a minute longer because they were still a little too soft on the inside, but that’s down to personal preference. I also might put in even more chocolate chips, but that is a personal preference as well.
So now the house smells like I’ve been baking and I’ve got some sweet treats to enjoy. I’ve also saved myself from a sugar rush and crash and the resulting blood sugar spike.
I think that calls for a cookie 😉
Duct Tape and Dreams 