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Seagal

Almond Doodle Cookies

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Seagal

After going through several pages of recipes and not finding this one, I checked my Word program and there it was.

 

Almond Doodle Cookies

 

"Crisp, snappy, sweet, yes its a cookie"

 

1-1/2 cups of blanched almond meal

3/4 cups of Erythitol (or sweetner of choice, Marty likes his cookies sweet)

1/2 teaspoon salt

1 tsp cream of tartar

1/2 cup of coconut oil

1/2 tsp of vanila

1/2 tsp baking soda

cinnamon

1 egg

 

Mix 1 egg, 1/2 cup coconut oil, erythitol, baking soda, then add cream of tartar, salt, vanila, finally the almond meal. The dough was a little sticky.

Refrigerated for several minutes until I could form a ball about walnut size. Rolled the walnut sized ball in a mix of erythitol and cinnamon, baked at 400 for 9-10 minutes. Cookies are really soft when they come out, but quickly harden when cooled.

 

 

 

I “crosshatched” with a fork dipped in erythitol & cinnamon, doubt I would do that with the chocolate shavings for a chocolate chip cookie.

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jims_forum
After going through several pages of recipes and not finding this one, I checked my Word program and there it was.

 

Almond Doodle Cookies

 

"Crisp, snappy, sweet, yes its a cookie"

 

1-1/2 cups of blanched almond meal

3/4 cups of Erythitol (or sweetner of choice, Marty likes his cookies sweet)

1/2 teaspoon salt

1 tsp cream of tartar

1/2 cup of coconut oil

1/2 tsp of vanila

1/2 tsp baking soda

cinnamon

1 egg

 

Mix 1 egg, 1/2 cup coconut oil, erythitol, baking soda, then add cream of tartar, salt, vanila, finally the almond meal. The dough was a little sticky.

Refrigerated for several minutes until I could form a ball about walnut size. Rolled the walnut sized ball in a mix of erythitol and cinnamon, baked at 400 for 9-10 minutes. Cookies are really soft when they come out, but quickly harden when cooled.

 

 

 

I “crosshatched” with a fork dipped in erythitol & cinnamon, doubt I would do that with the chocolate shavings for a chocolate chip cookie.

 

Not to be stupid - but what is role of Creme of Tarter? Levening agent with soda? Thanks for interesting recipe that looks great - Seagal.

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Seagal

Jim, this recipe is from MCS (Marty) on this forum. Not thought up by me...:(

 

 

Java, thanks for the link, that was interesting, especially about stabilizing. How I got to be in the winter of my life and not know all that is beyond me. I knew about the egg whites, but not the rest.

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