A delicious paleo cookie for one made with grain-free almond flour and lower glycemic coconut syrup!
I'm off to see a new doc this morning!
I've exhausted just about every naturopath in the state, but the lady I'm seeing today is brand new (to me). She's actually been around for 20-30 years, so I'm hopeful she'll have a decent knowledge base.
It's tough for me to find a good doctor. I feel like they either don't know much or want to lump me into a category with all of their other patients. Modesty aside, I often end up thinking I know more than they do!
I have a really nice doctor that I go to for IVs and tests, but he leaves something to be desired in the diagnostic department.
One of my favorite doctors was in Dallas, but she was quite arrogant.
She charged $25 an email and somewhere in the neighborhood of $100-200 per phone call, and I couldn't get through a conversation with her without feeling like a moron.
Hopefully, today will yield some good results though!
Baking with almond meal
I've had a love/hate relationship with almonds for years now. I love their taste (particularly when butterized), but because they don't always agree with me, I tend to avoid them.
My hubby, however, seems to do well with them, much more so than grains. He's been having more trouble with wheat and oats, so almond meal has become a go-to base for him.
This cookie is one of his favorite treats lately! Not only does it omit grains, but also eggs, which he is also eliminating for a short time.
Mixing the dry ingredients...
Shaping the cookie...
Real time cookie shot...
If you tolerate nuts, this makes for a really awesome treat that rivals traditional sugar-laden counterparts!
Other grain-free recipes
Paleo Cookie for One
- ⅓ cup almond meal
- dash sea salt
- pinch baking soda
- 1 Tbsp melted coconut oil
- 2 tsp coconut syrup see Notes
- ¼ tsp vanilla extract
- 1 Tbsp chopped chocolate
- Preheat the oven to 350 degrees.
- Mix everything together until well combined. Reserve the chocolate for topping.
- Place the dough onto a parchment paper-lined baking sheet.
- Shape the cookie to be about 1/8 inch thick, and top with the reserved chocolate.
- Bake 10-12 minutes until the edges are lightly golden.
- Let the cookie cool for about five minutes so that it can set and hold together.
Keep the glycemic load down by using a coconut syrup like this one. If you don't have coconut syrup, maple will also work!
Cacao nibs are another good way to keep the sugar grams in check, and they add a nice crunch.