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These unique spice cookies will appeal to the chai tea lovers out there and be a hit for any special occasion. My neighbor loved them and he wanted to take a few home and the recipe when I served them at our Round-Robin Neighborhood Christmas Dinner one year. I’m baking a batch of these today! These are sort of like an cinnamon oatmeal cookie with a “twist”. The cardamom in the spice blend is so nice in these! They have a little crunch from the chia seeds, but you can soak the chia in a danb of water to soften them if you find you don’t care for that seed crunch. Nice thing about these cookies is they just seem to mellow and get tastier every day they sit in your fridge or freezer. I know there are a lot of ingredients, but it’s why they are so good and SO WORTH EVERY ONE OF THEM. These are truly the best low-carb cookie I’ve developed! I do hope you’ll try this one. 🙂
You might want to add chopped pecans or walnuts to these, but my husband doesn’t like nuts much and I also wanted to post just a basic recipe with the dried prunes (a great raisin replacement for lower carbs). I have added nutty-tasting hemp hearts (shelled hemp seeds) and some chia seed for the bit of crunch and nutrition these two ingredients bring to these cookies. The sugar-free honey is essential for these to be chewy, so do not sub out this honey with any other sweetener or you are NOT going to get a chewy cookie (trust me, been there, done that). This recipe is not suitable for Atkins Induction. Wait until you are nearing Pre-Maintenance to enjoy these, as they are a little higher carb than most of my cookies, having prunes in them.
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INGREDIENTS:
½ c. coconut oil (preferably not in liquid form, so do not melt)
2 T. almond butter
1 T. vanilla extract
1 egg, beaten
¼ c. sugar-free honey (I can buy it at Walmart)
4 dried prunes, chopped (DelMonte brand has no added sugar)
1½ c. almond flour
¼ c. + 3 T. hemp hearts
1 T. ground chia seeds (I use 50:50 white and black)
½ c. coconut flour
1 T. oat fiber
1 tsp. glucomannan powder (or xanthan gum)
1/8 tsp. salt
½ tsp. baking soda
1 T. erythritol
½ c. granular Splenda or equivalent sweetener to equal ½ c. sugar
2 tsp. my Chai spice blend
VARIATION: You can just use 2 tsp. ground cinnamon if you are not fond of Chai spice flavors. Another delicious variation would be to use dried cranberries for the prunes in these. 🙂
DIRECTIONS: Preheat oven to 350º. Measure all the wet ingredients into a small bowl. Beat with an electric hand mixer until smooth. Stir in the chopped prunes and if using nuts, add them now. In another bowl, measure out all the dry ingredients and stir well. Slowly add the wet ingredients to the dry and stir until all are uniformly mixed into a solid cookie dough. It will be pretty thick and stiff if your coconut oil wasn’t liquid. Form into 24 roughly 1″ balls (I use a scooper to be sure they are all about the same size) and set on parchment lined cookie sheets about 3/4″ apart. These don’t spread much during cooking. Slightly press the ball of dough to flatten on top a wee bit (not too much though).
Pop into preheated oven for about 12-13 minutes. Ovens can vary, so yours may take a little less or a little more time. They will be slightly firm to the touch in the center when done, and just beginning to brown a bit on the edges. Remove and DO NOT REMOVE FROM PANS UNTIL COMPLETELY COOLED. These are quite fragile when hot and will break apart if not cooled completely before handling. When fully cool, remove from pans and ENJOY! Store remainders in a lidded container.
NUTRITIONAL INFO: Makes 24 2-inch cookies, each cookie contains:
126 calories, 10.9 g fat, 5.44 g carbs, 2.38 g fiber, 3.06 g NET CARBS, 3.36 g protein, 53 mg sodium
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