Patients often ask me what I eat. Generally, I am very good about maintaining a gluten-free, sugar-free diet and intermittent or prolonged (48hrs) fasting. I have never done Dr. Longo’s diet, but am a believer in his research results: https://valterlongo.com/
Occasionally, I love a good gluten-free, low sugar cookie.
Below is my favorite cookie! I love these cookies.
They are not exactly low carb, but after 12 hrs of fasting and just drinking Almond Milk all day, these really hit the spot.
I would love to find a version I can make at home, but have not found one yet.
Here are the closest recipes I have tried that I have liked. The balance is not eating too many oats as those have carbs, nor honey. Stevia is lovely but most of these cookies do not use stevia (likely as the aftertaste can be unpleasant). If you have a favorite low carb cookie, let me know.
SOFT-BAKED ALMOND FLOUR CHOCOLATE CHIP COOKIES
These bendy melt-in-your-mouth gems are an incredible gluten-free, dairy-free, and low-carb alternative to traditional chocolate chip cookies.
- 2 tablespoons solid coconut oil
- 3 tablespoons pure maple syrup
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 cups almond flour or almond meal (I have used both with success)
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine-grain sea salt
- 1/2 cup mini semi-sweet chocolate chips + more for topping if desired (we like Enjoy Life dairy-free chocolate chips)
- Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Set aside.
- Add the coconut oil and the pure maple syrup to a large bowl. If the oil is very hard, microwave for a few seconds until soft but not melted. Stir briskly with a whisk until the syrup and oil are mixed together – this may take a minute or two. Add the egg and vanilla and whisk together until combined.
- In a medium bowl, stir together the almond flour, baking soda, and salt. Add the flour mixture to the wet ingredients and stir together with a wooden spoon until combined. Stir in 1/2 cup chocolate chips.
- Scoop mounded tablespoonfuls onto the cookie sheet, spacing about two inches apart. Press down gently with your fingers to flatten slightly. Top each with a few additional chocolate chips, if desired.
- Bake until set and the edges are golden brown, 8-9 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely.
- Cookies keep well in an airtight container at room temperature for 4-5 days.
Yield: About 16 cookies, Serving Size: 1 cookie
2. I have not tried these but want to: