C is for (Fructose-Free) Cookie

Happy Saturday!

As our adventures in low-fructose eating continue, we are trying to find treats that work since, as the saying goes, man cannot live on chicken, rice, and edamame alone. (That is the saying, right?) It’s hard to be a teen who can’t eat most sweets, so it’s nice to find delicious snacks and desserts that my daughter can tolerate.

My favourite source is Dianne Benjamin’s food blog, Delicious as it Looks . I’m looking forward to cooking through her cookbook: The Low FODMAP Cookbook.

We tried this chocolate chip cookie recipe from her blog, and they were as delicious as they look! The almond flour gives them a rich, nutty quality that is so good. And there is no butter if you are avoiding that kind of thing. Even if you can eat fructose, I’d recommend this recipe. They are best when served warm!

Low-Fructose Soft Chocolate Chip Cookies

1 cup almond flour
1/4 cup cane sugar or 1/3 cup dextrose
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten (we use egg substitute so I can eat them)
1 teaspoon vanilla extract
1/4 cup mini chocolate chips or finely chopped dark chocolate (or as tolerated)

Preheat oven to 350 degrees F. Either grease a cookie sheet or line with parchment paper.
In a large bowl, stir together the almond flour, sugar or dextrose, baking soda and salt.
Add the egg, vanilla and chocolate chips or chopped chocolate and stir well. The mixture will be dry at first, but keep stirring and it will form a dough.
Roll dough into 12 to 15 balls and place on cookie sheet, flatten slightly. Bake for 10 minutes or until lightly golden and puffed.
Cool on cookie sheet for 2 minutes, then transfer to cooking rack.

I plan to hit the gym, take Teddy to puppy training, and maybe watch a movie tonight. Tomorrow we are heading the church with friends.

Guess who had a bath?

I hope you have some fun things planned for your Saturday!


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