Flourless Sunbutter Cookies
I LOVE cookies! I’ve been baking them since I was a young child, and they’re serious comfort food for me. Since I was diagnosed with diabetes (shocker with the cookie obsession, I know), I’ve learned to make cookies with little or no refined flour, and lower carb sweeteners. These flourless sunbutter cookies are a tasty, healthy snack, and they are very easy to make! My kids, Jim, and I gobbled them up!
These cookies are a magical combination of Paleo, gluten free, dairy free, and low glycemic. Note that the xylitol option isn’t paleo, but it is perfect for diabetics. Xylitol is a natural sugar alcohol that tastes and bakes like sugar. I’ve read that it actually can be beneficial to your dental health, and it is helpful when you’re fighting candida. It doesn’t feed the yeast in the same way other sugars do, and it also helps reduce one of the byproducts of yeast die-off. For more information about xylitol and candida, check out this article.
Makes about 30 Cookies
- 1 3/4 Cups Sunbutter
- 2 Eggs
- 1/2 Cup Xylitol or Coconut Sugar
- 1/2 Tsp Baking Soda
- 1/2 Tsp Sea Salt
- 2 Tsp Vanilla
- 1/2 Cup Very Dark Chocolate Chips or Chocolate Chunks (70% cocoa is ideal; optional)
- 1/2 Cup Chopped Almonds (the crunch is SO good!)
Preheat the oven to 375 degrees, and spray a baking sheet with coconut oil. Mix together all the ingredients and drop tablespoonfuls onto your baking sheet. Press with a fork (optional), and bake for 12-15 minutes. Try to pull them out of the oven before the edges get brown. Let them cool for about 10 minutes, before removing them to a cooling rack. They taste the best about 20 minutes after baking. This gives them enough time to set up and cool. Enjoy with almond milk!
