Cashew Vanilla Cookies

 

Cashew Vanilla  Cookies that you can have for breakfast! No grains, No sugar! These cookies won’t spike your blood sugar. They are super easy to make. I use a bowl and a wooden spoon to mix or get messy and just use your hands.

* INGREDIENTS *

  • 2 cup cashew flour
  • 1 tsp baking soda
  • 1 egg
  • 3 TBS unflavored protein powder
  • 1 tsp vanilla extract ( non alcohol )
  • ½ cup grassfed butter ( room temp )
  • 1 tsp liquid stevia

 

* INSTRUCTIONS *

  • Preheat oven to 300 degrees. 
  • Mix everything in a bowl, forget the spatula and just use your hands.
  • Form into little bites ( about 24 ) and place on parchment paper on baking sheet.
  • Press lightly with fork.
  • Bake until golden brown ( about 20 minutes ).

 

Added Treat! I make sandwich cookies. The filling is a non-dairy cream cheese. I like kite hill almond cream cheese. Sometimes, I use goat cheese cream cheese. I whip a tsp of maple extract and a tsp of stevia into the cream cheese with a fork.

Grain Free Chocolate Chunk Cookies~

 

Grain Free and super low sugar delcious chocolate chunk cookies! The sugar comes from the dark chocolate bar.  I am committed to a healthy December and 2018! I don’t want to repeat last January of no sugar, no gluten, no alcohol because I over did the Holidays! I hope you will join me in a healthy, happy, and cozy December!

Here is a fabulous cookie recipe from Bulletproof. You don’t need to bake the cookies that your Grandmother made. These are so easy, all you need is a spoon and a bowl to mix. Quick and easy is how we like it! Start a new tradition of your own! Thomas loves them too!

Keto Protein Chocolate Chip Cookies

Prep Time: 15 min.
Total Time: 45 min.
Makes: 16 delicious cookies

Ingredients: 

  • 2 cups blanched organic almond or hazelnut meal
  • 3 tbsp. grass-fed Bulletproof Ghee or butter
  • 3 tbsp. Bulletproof Collagen Protein
  • Stevia or birch tree-sourced xylitol to taste. (I put in a dropper of stevia.)
  • 2 tsp. vanilla
  • 1 pastured egg
  • 1/2 tsp. baking powder
  • 1 tsp. apple cider vinegar
  • A pinch of salt
  • 1/3 cup high quality, sugar-free chocolate, chopped. (I bought a very dark chocolate bar and used half of it.)

Instructions:

  1. Preheat the oven to 170°C/340°F. Grease and line two baking trays with parchment paper.
  2. Add the almond meal, collagen protein, salt and baking powder into a bowl.
  3. Pour the apple cider vinegar directly on top of the baking powder and allow it to react (it will go fizzy).
  4. Add the remaining ingredients to the bowl and stir to combine evenly.
  5. Taste the dough and adjust the sweetness if needed.
  6. Begin rolling the mixture into balls and place them onto the lined baking tray.
  7. Press the balls as flat as you like, they won’t rise much, so if you like them softer and chewier keep them quite full. However, if you like a crunchier cookie, press them quite flat using your hands to shape them.
  8. Place the cookies in the oven and bake for 15 minutes, or until golden brown.
  9. Remove from the oven when they’re ready and place the cookies on a wire cooling rack.
  10. Store in an airtight container when completely cooled.

Nutrition Facts:

Serving Size: 1 cookie (about 33g)

Calories 140
Total fat 11g
Sat Fat 3g
Cholesterol 17mg
Sodium 53mg
Total Carb 12g
Dietary Fiber 2g
Sugars 2g
Protein 7g
Vitamin A 2%
Vitamin C 1%
Calcium 5%
Iron 10%