One of the biggest complaints I always hear is, “Can’t I just have a little sugar? The answer is NO! “But, but, I need my dessert!”
I get intravenous Vitamin C therapy every 3 weeks. I feel it has helped me with my battle against cancer and so I continue. A few sessions ago, there were several women getting different treatments and we started talking about food. My favorite topic! I got on my soapbox and told them they needed to get rid of the sugar and wheat as a starter. Whenever I tell people that, they look at me like I just said the most horrific thing. They would rather be sick and deal with poor health. Really?
It floors me to hear that they would like to stop sugar, but can’t. They like their sweets too much. I always say start slow and have your replacement options at hand. This way you can gradually change your bad eating habits. Slowly, one by one, removing all the bad stuff, but always having your substitutes available. You will find you can do it and start your road to a healthier better you. Honestly, after awhile, you will not miss the sugar laden, chemical filled, empty calories you once thought were so important.
Here is a delicious cookie recipe that I make quite often. The only problem is the batch only makes 10-12 cookies, and when I turn around, they’re gone! Yeah, I know, I need to double up the recipe and buy stock in almond flour.
I found the recipe on the internet, and it only had 3 ingredients. I’ve changed it around and added a few more but still it’s so simple. The best part is you can take this basic dough and add whatever you like. I’ve added cacao powder and made a chocolate version, I’ve added 70% dark chocolate chips for a delicious, decadent cookie, and I’ve made lemon flavored versions. Use your imagination!
Almond Cookies (makes 10-12)
Preheat your oven to 350 degrees
1 cup of Almond Flour (These days most grocery stores are carrying this)
2 Tbsps. Swerve (any Sugar replacement) You may want to use 3 Tbsp if you like a sweet cookie. Dr. Gundry likes Swerve and when I tried it, I liked it too, especially for baking.
½ tsp Aluminum free baking powder
1/8 tsp Himalayan or Celtic sea salt (optional)
2 Tbsps. Water (add more if needed)
Pure vanilla extract. I use a capful.
This all mixed together is your dough. It should have the consistency of regular cookie dough. Not too dry and not too wet. A nice consistency that you can form into a ball.
10-12 Almonds for topping – I use Marcona Almonds from Spain. They have the outer skin removed.
I have a tablespoon measuring spoon that I use as a form to make my cookies all perfect. It’s the artist in me, I guess.
Bake for 13 – 16 minutes. Look for a golden color on the edges and the centers are set.
Cool for 10 minutes on the baking sheet then transfer to a cooling rack. I use baking parchment on my sheet pan, so the transfer and cleanup become a breeze.
Hope you enjoy these; John and I love them!
To your health and battle against sugar addiction,