Sunday, August 25, 2013
Granny Cookies-- New Fashioned
My mom used to make Granny Cookies. At our house, they were a kitchen sink type drop cookie. Oatmeal, coconut, chocolate chip, nuts...all sorts of goodies were in there. They held up for weeks, but they never lasted that long. Not being fragile, they were perfect for brown bagging. Not pretty party cookies, but yummy. I wanted to reproduce that taste using ingredients that were low carb legal for us. That takes out the oatmeal, brown sugar and chocolate chips. My version is also peanut free, since most schools cannot allow peanuts any more. Mine may be a bit more fragile, but they are every bit as delicious as my mom's "Grannies." Sunflower nut flour replaces the oatmeal and wheat flour. Don't let that ingredient scare you. It is super easy to make in a blender or food processor. Cocoa nibs (or Cocao nibs, depending on your level of sophistication) replace the chocolate chips. You should be able to get both sunflower kernels and cocoa nibs at your health food store.
Now I know that you are out there telling me that I can buy sugarfree chocolate chips, so why go for the nibs instead? Cocoa nibs are pure chocolate from the processed bean. No sugar added. Well sugarfree chocolate chips are not only pricey, but they are reminiscent of a bad experience I had with sugar free fudge on vacation one year. Yah, let's not go there, just suffice with the fact that I avoid maltitol as much as humanly possible. The other type is not worth the price to me. Could make my own coconut oil based chips, but this other idea is so darned easy. Being a dark chocolate lover, I enjoy these straight. No sweetener necessary at all. Really. Just one or two little nibs crushed between my front teeth and I have a chocolate fix. Much more than that and they are bitter. For those of you who are milk chocolate devotees, you would think me crazy to nibble on these in this way. To each his own. I can tell you that when the nibs are surrounded by a coconut laced sweetened cookie, the bursts of intense chocolate flavor is wonderful.
Since it is Prep Day, I happened to be making a big batch of Maria's Panini Bread. I had leftover egg yolks. I bet you could sub 2 medium eggs and get close to the same results. It is probably pretty forgiving there. Haven't tried it though since I just created this recipe today. When I try another batch I will let you know.
1 cup raw sunflower kernels
1/2 cup powdered erythritol blend
2 tbsp coconut flour
1/2 tsp baking powder
1/8 tsp salt
1/4 cup coconut oil, melted
3 egg yolks
3 tbsp coconut milk (or almond milk)
1/2 tsp vanilla extract
liquid stevia equal to 1/2 cup sugar
1/4 cup finely shredded unsweetened coconut
3 tbsp cocoa nibs
In a food processor or bullet blender fitted with a grinding blade, process the sunflower seed kernels into a flour. Place the flour in a medium bowl and stir in the erythritol, coconut flour, baking powder and salt. In a smaller bowl, combine oil, coconut milk, vanilla and stevia. Stir well and pour into the dry mixture. Combine the wet and dry ingredients. If coconut oil solidifies, warm the dough in the microwave for 30 seconds. Stir in the shredded coconut and the cocoa nibs until well distributed through the dough. Use a small scoop or two spoons to drop tablespoon size balls of dough onto parchment paper. If you want round cookies, do not flatten the dough. If you prefer disks, press each ball down with your fingers or thumb. Bake 10-11 minutes in a pre-heated 350 degree oven. Makes about 2 dozen small cookies.