Cookie is My Middle name.
Well not really, but it should be. Cookies and I go way back. You see, before all of my good old fashion college educatin’, I would search for “diet” foods and I was always searching for the almighty diet cookie. Unfortunately Snackwell’s was pretty much all that existed at the time. Eat a whole box of those and the consequences were painful and disgusting. Then I discovered biscotti. Would you believe that I truly thought that crunchy coffee companion I found in the cookie isle at Meijer was going to be an acceptable, diet approved swap for Oreos? Well, I did. In those days I didn’t read food labels, or at least I didn’t read them correctly. So I thought to myself, “hey, this is exotic. Italian girls are thin and they eat them…it must be healthy, diet food that wont have any effect on my waistline whatsoever!” but I was wrong. Very wrong. So 17 year old Liz learned a lesson that year. Exotic foods, including sushi, are not necessarily health foods. Bummer, I know.
Fast forward to the present me, gluten free and somewhat healthier. I see the gluten free cookies in the isle at Meijer. What do I do? Flip it, read the ingredients, cry in despair because like most other GF foods, they were jam packed full of sugar and starchy flour replacements; i.e. rice flour, potato starch, corn starch and the list goes on. Now I’m not saying those are evil, but they aren’t doing a lot for me in the weight maintenance department either.
If you want something done right, do it yourself. SO I did.
So delicious. Low in Carbs. Healthy Fats. Hooray!!
Ok ok enough blabbing. On with the recipe.
You will need:
1 cup Almond Flour
1/3 cup Chocolate Protein Powder
1/2 cup Truvia Baking Blend (or sweetener you prefer, this one is a mixture of stevia, erythritol, and sugar)
1 tbsp Unsweetened Cocoa Powder
1/2 tsp Baking Powder
1 tbsp water
Preheat oven to 350° and line a cookie sheet with foil, spray with non-stick spray. In a large mixing bowl, combine all ingredients except for the egg and mix until combined. Add egg and 1 tbsp water, mix well. The batter will be very runny and will spread significantly. Don’t worry, during the baking process it will puff up a little.
Bake for 20 min or until it is set but not too firm. Allow to cool for approximately 10 minutes, then slice into 1 inch pieces. Mine made about ten VERY LONG slices, so I then made a large cut down the middle to make twenty pieces.
Flip each biscotti, cut side down on the foil, and bake for another 10 minutes. Remove from oven and allow to cool completely. They will crisp significantly. Store in an air tight container.
Trust me when I say you will want to share these with friends because YOU WILL BE TEMPTED to eat two or three (or four) in one sitting.