Friday 19 July 2013

BerryBakes: Vegan, Gluten-free, Sugar-free Cookies?!

 If you're anything like me, then you love sweet stuff: cakes, cookies and candy floss - you name it! So, you want to eat it all but it seems kinda unhealthy... Solution? Sugar Free, HEALTHIER Cookies!
That seems a little like an oxymoron, but I put it to the test... and I like it!

My mum and I were actually making regular biscuits/cookies for my grandma (She's recovering from an operation and loves the biscuits we make and currently can't bake herself, so we made her some and she was full of smiles!), and I went ahead and took the opportunity of an already on and heated oven to make a small trial batch of sugar-free cookies (and it didn't take very long, so that was a plus)!

This is what they turned out like:

They were slightly crunchy on the outside and nice and chewy towards the middle, it tasted a little like coconut but the flavour wasn't overwhelming. It also had a nutty flavour due to the flour used and to be quite honest - I liked it! If I were to do it again, I'd add more sweetener, just because I like my sweet stuff, but the reason I think mine turned out slightly less sweet is because I used a slightly different type of Stevia than the one in the original recipe, yet the texture and overall flavour was lovely!

The original recipe stated that loads more would be made yet I only got to make 7-8 (maybe because I ate some cookie dough while rolling it out - whoops!)... yet they were nice!

Recipe (adapted from Chocolate Covered Katie):

  • 1 cup almond flour (ground almonds in a food processor - I needed about 3 handfuls of almonds)
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking soda
  • 2 tablespoon Stevia
  • 1 1/2 tablespoon coconut oil
  • 1 tablespoon milk (I used Almond Milk)
  • 1 teaspoon vanilla extract
  - heat oven to 325 degrees F. (about 163 degrees C.) 
  - mix all dry ingredients together in one bowl and liquid ingredients in another
  - mix together the liquid and dry ingredients by adding about half liquid first, then stir, then add the other half (this will become a slightly chunky dough)
  - roll this into a ball and then pat out on a smooth surface until desired thickness is reached (the thicker it is, the chewier the cookies will be yet the smaller number of cookies able to make - or bake for a shorter time for chewier cookies)
  - cut cookies 
  - place them on a non-stick baking tray (or greased, if not non-stick)
  - place in oven for 10-15 minutes based on how chewy you want them (I left them in for about 12)

In the original recipe it states that you need to freeze the dough before placing in the oven, but my mixture was stiff enough already and I didn't feel the need to freeze it - feel free if you find you need to.

Also you could put in chocolate chips or glaze with icing if you would like to! 

This cookie recipe is sugar free, gluten free and easily lactose free (depending on type of milk used) - also it is vegan! Great! :D

I hope you enjoyed this recipe and let me know if you would like more tried and tested recipes!
I'll leave you with a picture of my half-eaten cookie:

your fellow foodie (BerryBloomXO)

PS. have you noticed the recent craze for Coconut Oil recently? I LOVE anything coconut - coconut scented candles, coconut water and even the food itself! Oh, and coconut oil is a great beauty product - I use it on my locks (let me know if you want a post)!