This low carb cookie recipe is made with natural dried fruit and honey. I waited until the last minute to get together something for my son’s Mother’s Day Tea Party. I wanted to make my low carb cookie recipe as healthy as possible by avoiding all complex sugars, even maple syrup. I decided to check out Pecanbread.com, a website devoted to helping folks following a Specific Carbohydrate Diet. There I found a handful of recipes. One low carb cookie recipe in particular peaked my interest because I had all the ingredients for it on hand. This was my first attempt to bake cookies without any flour or sugar and I was very surprised at the results. The kids loved them, and for anyone not familiar with the SCD diet, as it is often referred as, this recipe is approved. Oh, and one last thing I forgot to mention–delicious!
This Low Carb Cookie is gluten-free, corn-free, dairy-free, and soy-free
Ingredients for Coconut Almond Low Carb Cookie:
1/2 cup of honey
1/4 teaspoon of sea salt
1 cup of freshly ground slivered almonds (packed)– (I used the entire contents of a 6 oz bag that was frozen when I blended it)
1 1/2 cups of unsulfured dried coconut flakes (I actually keep mine in the freezer and added them frozen)
1/2 cup of chopped walnuts
1/2 cup of raisins
1/2 cup of freshly chopped dates (I bought the whole “loose in the bag” kind of dates that have no added sugar)
Directions for “Coconutty” Low Carb Cookie Recipe:
In a mixer blend the egg, salt, and honey on high for about 2 minutes. While that is mixing grind the almond slivers into a fine flour meal. Add the almond flour, coconut flakes, walnuts, raisins and chopped dates. Bake in a preheated oven at 350 degrees Fahrenheit for approximately 18 minutes or until golden brown on the bottom and golden brown flecks appear on the cookies as shown in the photo. These cookies were baked on a metal cookie sheet with a silicone baking mat. Adjust cooking time as needed.