One of the hardest things about being celiac and diabetic is that most gluten-free products are made with rice, corn, potato, or other such high-carb flour. And for those who struggle with insulin resistance, our food options become even more limited.
Recently I have gone on a manic search for something to satisfy my sweet tooth without endangering my well-being. And my experiments have finally paid off, for I have discovered one of the most beautiful things in the world—a gluten-free AND low-carb cookie that tastes absolutely AMAZING.
I used a plain, grain-free cookie recipe from Dr. Pompa’s book, “The Cellular Healing Diet,” and tweaked it in order to get this delicious result: Double Chocolate Peppermint Cookies.
- 2 cups almond flour
- 3 Tablespoons coconut flour
- 1/2 cup raw cacao powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 10 Tablespoons butter
- 1/4 cup xylitol
- 1 teaspoon stevia
- 2 teaspoons peppermint extract
- 1 Tablespoon grapeseed oil
- 1/2 cup chocolate chips (a good quality brand from Whole Foods—less processed sugar = less carbs)
- Preheat oven to 350 degrees.
- Mix the almond flour, coconut flour, cacao powder, sea salt, and baking soda in a large bowl.
- Melt the butter with stevia and xylitol.
- Mix grapeseed oil and peppermint extract with melted butter.
- Stir wet ingredients into the dry.
- Mix in the chocolate chips.
- Form 1-inch balls and press onto a baking sheet lined with parchment.
- Bake at 350 degrees for 7-8 minutes.
Don’t they look yummy?! (Okay, I’m not the best food photographer.) If you end up making 40 cookies, one is about 4 grams of carbohydrates. 4! A gluten-free cookie from the store of similar size runs about 18 grams. And I don’t know if this is personal preference or because of the ingredients, but I find these taste best refrigerated as opposed to fresh out of the oven or room temperature. Cold seems to bring the flavors out more. So there you have it. Happy baking!