Craving dessert
I decided to make warm milk steeped with chocolate chai tea. It was good and fairly sweet tasting due to the spices, not any extra sweetness. However, I found two recipes that might be worth investigating later:
Sugar-Free and Gluten-Free Triple Almond Cookies from Kaylyn’s Kitchen:
This type of cookie made with almond meal and almond butter is low-glycemic, but also relatively high in fat and calorie dense. Portion control is very important for the treats, especially if you are in phase one:
- 2 eggs
- 1 cup granular Splenda (can also use sugar if you don’t care if the cookies are sugar-free)
- 1 T Agave Nectar (I used amber agave)
- 1 tsp. baking powder
- 1 tsp. vanilla (I used Mexican vanilla)
- 1/2 cup almond meal (if you don’t have this, you can make your own by grinding almonds in the food processor until they’re very finely ground)
- 1 cup almond butter (if the oil all rises to the top, I pour some of that out when I’m using nut butter for cookies)
- 1/2 cup coarsely chopped almonds
In a medium sized plastic bowl, use hand beater to mix together eggs, Splenda, Agave Nectar, baking powder, and vanilla, beating about one minute. Add almond meal, then almond butter, then chopped almonds, beating about 30 seconds between each addition.
Use a small spoon to scoop up dough and roll into balls just over 1″ in diameter, then use a fork to smash down cookies until each is about 2 inches across. Bake cookies about 15-16 minutes at 350F, until barely starting to brown and still slightly soft feeling. (They will harden more as they cool.) Makes about 24 small cookies.
Sugar-Free and Flourless Chocolate and Oatmeal Cluster Cookies
- 1 cup rolled oats (not instant)
- ½ cup granular Splenda (or brown sugar)
- 4 T cocoa powder
- pinch salt
- 1 ½ tsp. vanilla (I used Mexican vanilla)
- ¼ cup olive oil
- 2 egg whites
Combine rolled oats, Splenda, cocoa powder and salt in a medium bowl. In separate bowl, whisk together vanilla, olive oil, and egg white. Pour wet ingredients into dry ingredients and mix together with a fork until the cocoa powder is dissolved and ingredients are well combined. Chill cookie batter several hours.
Line baking sheet with parchment paper, then put small balls of batter (about 2 tsp.) spaced apart slightly. Press down with fork to make cookies about ½” thick. Bake 12 minutes at 350F, or until cookies are firm but not hard. They will harden a bit more when they cool. Makes about 12 cookies.
