12/11/13: I just updated this recipe to omit the egg white. So this recipe is even easier. Also, if you are looking for a nut-free option, simply grind raw, unsalted sunflower seeds into a fine powder and use them cup-for-cup in the place of almond flour. Enjoy!
Merry Christmas & Happy Holidays to you! I am still in shock that Christmas is here already! So excited to be going home to Georgia and spending time with my family! I thought I would use this opportunity to show you how I prepare for a 10-11 hour road trip and how I plan on eating grain and sugar-free while traveling!
1. Bring snacks for the road! I have made 2 batches of my Grain-Free Granola, perfect for munching on riding down the road. I will also be bringing mixed nuts, cheese, cut up apples, boiled eggs and cut up ham (I am cooking it tonight and will cut it into pieces). I will also bring some beef jerky to chew on. Grain Free Granola Recipe
2. BYOB- Bring your own bread! Yes, I have my buns ready to go! If we happen to stop and grab a burger, I will simply transfer the meat and goodies to my own buns! I also brought ham and cheese sandwiches and chicken salad sandwiches in the cooler for a quick, grain-free meal! These buns are a new recipe found in the new Satisfying Eats eBook or you can use the Sandwich Buns recipe on the blog.
3. Stick to meat and veggies when stopping at restaurants. I learned this a long time ago, even before going totally grain free, stay away from traditional bread while traveling! It will put you into a diabetic coma and make the trip miserable! Salads with meat or stopping for a sit down meal of steak, grilled chicken, etc. will give you energy not force you to have to stop on side of the road for a nap! I enjoyed a nice salad and grilled pork chops at Waffle House.
4. Drink lots of water and try to avoid all the caffeine and sugary drinks that temp you in the convenience store! I personally stick to one small cup of coffee in the morning, and drink water or stevia sweetened tea during the day.
5. Bring whatever you will need to make eating easy for you. I plan on bringing my Kal Stevia as well as some all ready prepared bread mixes (and White Cheddar-Garlic Biscuits).
6. Do the cooking for your family and make it taste and look good! This will ensure that you eat healthy, grain-free food and your family will appreciate the meal! I plan on preparing Shrimp & “Grits” for my mom’s Christmas Dinner along with Cheddar-Garlic Biscuits, salad with Balsamic Vinaigrette and my Famous Cheesecake with fresh strawberries! (All Recipes are in the new eBook and spiral bound version NOW available on Amazon.)
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| Yummy Shrimp & “Grits” |
I hope these tips help keep you eating well for the holidays!
As promised, here is a yummy recipe from Satisfying Eats new Cookbook! The spiral bound version will be available in about 2 weeks but the eBook version is already available on Amazon: Satisfying Eats eBook on Amazon.
About the recipe…
These cookies are Amazing! I found a new chocolate bar that I use from Tropical Traditons. It is 80% cocoa & soy free and it is the best tasting low sugar chocolate bar and I am hooked! And did I mention No Soy!! Check it out HERE!
Makes about 12 cookies; 4-6 Net Carbs per cookies (Depending on chocolate chips you use)
- 3/4 cup almond flour (I use Honeyville)
- 1/4 cup coconut flour
- 2 tsp baking powder
- 5 tbsp salted butter, room temperature
- 1/4 tsp plus 2 servings KAL® Pure Stevia or granular sweetener of choice (to taste)
- 1 egg white (or 2 tbsp egg white)*
- 1 tsp pure vanilla extract
- 1/2 tbsp raw honey or coconut sugar (optional)
- 1/2 cup chopped nuts
- 3 oz Chocolate Chunks (or 3 oz of chocolate bar, 80% cocoa or higher**)
*Omit for egg-free. The cookies will be slightly crumbly but they still taste great.
**Check out THIS brand of chocolate bar... 80% cocoa and no soy or dairy.
Preheat oven to at 350° F. In medium bowl, mix dry ingredients. Add wet ingredients to dry and blend well until dough forms. Taste for sweetness and adjust if needed.
Using a small scooper, make uniform balls of dough and place them on cookie sheet, 3 inches apart. Using bottom of glass or hands, flatten dough into round cookies, making sure the dough is very compact. Bake for 10-12 minutes or until slightly brown. (Oven times will vary). Cool slightly and then carefully transfer to wire rack to finish cooling before eating to prevent crumbling.
Note: Many of the links contained in this post are Affiliate Links. If you purchase through the links provided, I will receive a small (very small) commission which I used to buy more ingredients to create more recipes. I have chosen these products not to receive a commission but because I think they are the best on the market. Thank you for your support!
You are amazing and a true inspiration! These look so good. Now, I am off to find almond and coconut flour.
Thank you Sabbagtical Chef! 😉 Have you made these yet??
Hi! Thanks for your blog and site. It's got a lot of great recipes and I did get the eBook. I was curious to know your take on dairy. Often many people who do grain free tend to also omit dairy. It seems as though you lost a lot of weight even with ample dairy in the recipes. Do you think others could eat dairy with the same results provided they stick to grain / sugar free? I know every body is different but I like experimenting and doing research as well as cook. Looking forward to trying some of these.
Traci, sorry for just seeing and responding to your comment. I have omitted dairy for different durations of time but never completely. Some people do better without dairy. I don’t consume yogurt or processed milk. My only form of dairy comes from some cheese, cream cheese, sour cream and fresh from the cow milk. If it makes it easier, hold off on eliminating the dairy at first since there are so many other things that you are eliminating when going grain and sugar free! Keep me posted and I hope 6 months later this helps! ;-(
To respond to Traci above, I've lost 50 pounds over the past 18 months by eating a low carb diet (which is necessarily close to grain-free and sugar-free). I don't think I would have been able to stick with that kind of diet if I also had to cut out dairy as well! I love cheese and cream in my coffee far too much. :)–Cappy
Thanks for responding…. I didn’t see it until now! 😉 At the beginning, it is much easier keeping good quality dairy in and only eliminating it if necessary! Thanks again!
Reblogged this on Satisfying Eats and commented:
You MUST try these DELICIOUS Chocolate Chips Cookies!
these cookies were divine! so light and buttery….could have eaten the whole batch. I made them small and got 24 that were fully done in 5 minutes of baking. I’ve also tried your blueberry pancakes and bought the ebook. So far both of these recipes were perfect. Thanks so much for your blog.
Finally got around to making a batch of these today.
My husband loves them and said to keep the recipe handy.
These are cookies are so delicious. They are one of my favorites.
I’ve just made these substituting the flours for chia seed flour. (Ground chia seeds in coffee grinder) They came out very interesting!!! More muffin/cake like than cookie!!
Lee, I have never used chia seed flour for this recipe. When using the almond flour and coconut flour, they have the taste and texture of a crunchy cookie.
I made these cookies and mine came out very dry and falling apart, what did I do wonrg
CeCe, these are not the soft and chew kind of chocolate chop cookie. If you want something softer, try the Chocolate Chip Cookie Cake. Hope this helps!
Is there a way to make these with something other than coconut flour? For some reason I have a problem with coconut flour. I have tried and tried but it just doesn’t work for me. Thank you for your response!
Hi Kim, you can try adding more almond flour. You will need to add enough so that the dough is VERY thick. Coconut flour is so much different than any other flour and it is hard to substitute unless you create another recipe. Have you tried this recipe?? Hope this helps!
Hi Melissa,
I made these cookies the other night and they turned out dry and really salty!
I don’t know what I did wrong! I followed the recipe to a T. 🙁
I have both of your cookbooks (Amazing, BTW) and all of the recipes I have tried have turned out beautifully except for this recipe! SO sad, because my hubby LOVES cookies. I did use carob chips to keep the sugar content low. My hubby commented that they are more like pecan sandies, (I used pecans as the chopped nut option) drier and not so sweet.
Anyway, just thought I would let you know!
Your fan….
Rhonda
hello 🙂
I just have a quick question , I have made the biscuits and the focaccia bread etc but I find it doesn’t stay ” crispy” it gets soggy very fast ( can I leave it out ) or? I have to “toast ” it after so its not so crumbly , ? any suggestions
Lisa, I don’t have a focaccia bread recipe. Which recipe are you referring too?
Hi, I just qanted to check something regarding the recipe before I start baking them. You have egg white listed in the ingredients but then it has a line through it does that mean to use egg or not use egg? I am assuming the egg may help to bind it and if omitted may result in the cookie being dry and crumbly rather than crisp and firm – please advise
Marita, when I first made this recipe I used an egg white but recently, I experimented without the egg white… there was no need. I didn’t feel that it was crumbly at all (just make sure the cookies are pressed down flat and tightly packed). You can add it if you want. Both versions result in a hard cookie like Chips Ahoy. Hope this helps!
Can someone please tell me what cookbook the Honey Mustard dressing is in so I can purchase it?
Tracy, it is in the Satisfying Eats book.
So, the eggs are out of the chocolate chip cookies? They look yummy. I just tried your best chocolate cake. It smells great, cannot wait to try. I want to surprise my diabetic dad with something wholesome and yummy for his 80th birthday next week!
Tx
Donna
Hi Donna, yes, I actually omitted the egg as an experiment and realized that the recipe didn’t need it! I hope you are enjoying the cake and that your dad has a wonderful 80th birthday! 🙂
Just baked these following your recipe and while they taste good (omitted the egg), they seem to crumble and fall apart if you pick it up. Like tastey sand! What did I do wrong?
Cindy, did you make sure the cookies were packed down? Did you allow the cookies to cool before eating?? Those are the only things I can think of that could have caused them to crumble. I hope this helps!
Baked these the day before yesterday… really hard not to eat the whole batch before even cooled! They are fantastic! Thanks for the recipe- I was so pleased I ordered both of your ebooks today. Can’t wait to try more of your recipes!
Only thing- I tried it without the egg and it didn’t work for me, went out more sand-like than dough-like. Don’t know, maybe I did something wrong? I live in Germany, hard to get good-quality low carb incredients here- maybe they vary a little. But, anyway, I finally tried it WITH the egg white and they came out perfect 🙂 Just in case someone has the same problem…
Melissa, I am using Trader Joes stevia. What should I do when your recipes call for a “serving” of KAL stevia? I understand that the KAL brand includes a tiny serving spoon in theirs. How can I convert to make sure I am adding enough of the TJ brand? Thanks!!
Shannon, TJ organic stevia also has a tiny spoon. You will need 2 times as much TJ organic stevia as KAL, you may need more but that is as great place to start.