Let them have a 🍪
Sweet treats are not always good to have in a clients diet if there are medical issues that cause diet restrictions. These often prohibit them from eating things they either use to eat or would like to eat. It’s the candy they used to suck on, or their favorite desserts after dinner. Even the occasional or daily snack they used to enjoy can become a dietary issue especially with sugary or salty snacks.
I have consistently told my kids that when I get older, if I am blessed enough to get up there in age, to let me have the cookie. If I have made it past 75 years old and I want a cookie I feel I have at that point earned the cookie. At 75 I want to be able to enjoy whatever life I am blessed enough to have without diet restrictions. Give me the cake, give me the chips, give me the ice cream, maybe even the candy and definitely let me have a cookie.
Now I know that this is not always the right way to go about things and I would never go against a clients diet plan or the wishes of their advocates. Why though? Why not try to at least give them something that is comforting? With that however there are recipes out there to help get around the pesky restrictions and still give them the comfort of the sweet and salty treats they love.
Even with restrictions such as gluten, sugar, eggs, dairy, salt and so many more finding recipes that will fit within your restrictions can sound like a chore. I love cooking, trying new recipes and discovering new foods but I dislike the time it takes. Lets be honest no one has the extra time to be looking all day for recipes that can accommodate specific restrictions. This also includes taking the time to purchase items, prep the food and cook. This is also why 30 min meal recipes have become so popular as well as meal kits.
Here's a delicious, diabetic-friendly and egg-free dessert recipe for Almond Flour Chocolate Chip Cookies! These cookies are low in sugar, made with almond flour (which is low-carb and gluten-free), and contain no eggs.
Almond Flour Chocolate Chip Cookies (Diabetic-Friendly & Egg-Free)
Ingredients:
2 cups almond flour (finely ground)
1/4 cup unsweetened coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup coconut oil (melted) or butter (if not dairy-free)
2 tablespoons maple syrup or a sugar substitute like Stevia, Monk Fruit, or Erythritol (adjust to taste)
1/4 cup unsweetened almond milk (or any plant-based milk)
1 teaspoon vanilla extract
1/3 cup sugar-free chocolate chips or cacao nibs
Instructions:
Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the dry ingredients: In a medium bowl, combine the almond flour, coconut flour, baking soda, and salt. Stir until evenly distributed.
Combine wet ingredients: In a separate bowl, whisk together the melted coconut oil (or butter), maple syrup (or sugar substitute), almond milk, and vanilla extract.
Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until a dough forms. The dough should be slightly sticky but firm enough to hold its shape. If it’s too dry, add a little more almond milk, one tablespoon at a time.
Add chocolate chips: Gently fold in the sugar-free chocolate chips or cacao nibs.
Shape the cookies: Use a spoon or cookie scoop to form dough balls, about 1 to 1 1/2 inches in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten the tops slightly with your fingers or a fork.
Bake: Bake the cookies for 8–10 minutes, or until the edges are golden brown and the centers are set. Keep an eye on them as almond flour cookies can brown quickly.
Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! These cookies are best enjoyed once fully cooled, and they will stay fresh for several days when stored in an airtight container.
Tips:
Sweeteners: Adjust the amount of sweetener based on your taste preferences and the type of sweetener you're using. Some people prefer more or less sweetness, so feel free to experiment with quantities.
Flavor Add-ins: You can add a handful of chopped nuts (like walnuts or pecans) or dried unsweetened coconut flakes for extra texture and flavor.
Storage: Store leftover cookies in an airtight container at room temperature for up to 4-5 days or freeze for longer storage.
This recipe makes around 12–14 cookies, depending on the size you make them. Each cookie contains only a few grams of carbs, making it a perfect option for people managing blood sugar levels!
I hope you enjoy! What are some of your favorites and where did you find them? Let Me Know…