It’s January and many friends and family are finishing up their Whole 30 or working hard to keep up that exercise and diet routine. And I’m over here like – umm… can we just make some more cookies?!
Here’s the thing (and it’s really cool…promise!). If you find out what types of food your body can and can’t handle by paying attention to how your body reacts and how you feel after you eat certain things. You no longer have to limit ALL the things which means you can still have a ton of fun in the kitchen without feeling like you have to restrict your diet!
Here are some helpful questions to ask yourself while you’re trying to figure out what your body likes and doesn’t like. Am I more tired the next morning? Does my brain seem to be working harder than normal? Is my digestion still working as it should be? Do I feel bloated?
Gut health is such a huge part of life and can affect you both mentally and physically. It makes such a difference when you get that part of you working as it should be! Then you can make cookies and fudge and muffins and you even enjoy roasted veggies and meats because your taste buds (and gut) are on point!
Cookies have always been a fun memory of mine. I love baking cookies for my friends and family and now sharing the love of baking with my kids. When I was trying to figure out what foods were right for my body I wasn’t quite ready to give up cookies so I was determined to find the perfect recipe where I could indulge in a cookie (or two) without paying for it the next day.
I wanted this cookie to be gluten-free and contain more natural sugar because that is what my body could tolerate so I got creative with the ingredients and came up with a pretty tasty cookie if I do say so myself!
Happy Baking!
Everything Cookies:
Ingredients
- 1 cup almond flour
- ⅓ cup shortening – softened
- 1 ½ cup organic oats
- ¾ cup coconut sugar
- ⅓ cup maple syrup
- 2 eggs
- 2 scoops Further Food Collagen
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup chopped pecans
- ½ cup stevia sweetened chocolate chips
Directions
- Preheat oven to 350
- Combine shortening, maple syrup and eggs until smooth
- Combine all dry ingredients except the pecans and chocolate chips in a bowl and mix
- Add the dry ingredients to the wet ingredients and mix thoroughly
- Fold in the pecans and chocolate chips until combined
- As with many grain free and gluten free recipes, it is always good to put the dough in the fridge for 30 minutes before cooking
- Scoop dough into balls and onto the cooking sheet
- Place cookies in the oven for 10-12 minutes
**If the cookies did not keep their shape, try to refrigerate longer before baking
**Dough freezes well. Roll into balls and freeze on a cookie sheet then place in a tupperware or bag until you’re ready to use them!
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