Wednesday, January 3, 2018

Almond Coconut Cookies Gluten, Sugar, and Dairy Free SCD Keto Paleo

We are doing a week or two of clean eating. For us that means vegetarian (well, we will likely eat fish once), no sugar, no grains. Also, no wine! Only on day one, but so far so good.
In order to be successful, I make us these little bite sized treats that are grain free, dairy free, and easily adaptable to egg free as well.


3 cups almond flour
  • 1/2 cup organic coconut flakes, finely shredded
  • 1/4 cup melted vegetable oil (I used pecan oil for this batch, but coconut oil works beautifully!)
  • 1/2 cup erythritol (Swerve is nice, but any will work)
  • 1 egg (or replace with 1 Tbspn milled flaxseed + 3 Tbspn hot water)
  • 1/2 tsp almond extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Directions:  Mix all ingredients together and bake, on stoneware pans, at 325 degrees F for 20 minutes, or until cookies begin to golden around edges and bottom. Let cool. I like to use a small cookie scoop to quickly pop these onto the pan, and then lightly press them down with a fork. They will cook fine without being flattened, but they do not flatten and spread out in baking so you may prefer to press them down a bit. 

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