Though they’re entirely sugar-free and grain-free, these cookies are an almost spot-on match for the texture and flavor of shortbread. With just a tiny dab of no-sugar-added blackcurrant jam they won’t send your sugar level skyrocketing. This recipe is a great example of how you can take a classic dessert and remake it to suit your dietary needs.
The dough has a buttery, slightly salty taste that is perfect for eating raw out of the bowl (though there is raw egg in the mixture so eat at your own risk), but isn’t any less delicious when baked. After baking to a golden brown, the dough still holds together nicely, and is soft but slightly crumbly when bitten into, just like a good shortbread cookie should be.
Candida Alert: Jam is, strictly speaking, a candida no-no. At worst, it’s syrupy goo laden with sugars both natural and refined, and even at best it’s still full of highly concentrated fruit sugars that will feed your candida.
For this recipe I use a jam made of black currants, a low-sugar fruit, made with no additional sugars. A few stores will carry no sugar added jams if you look close enough at the labels. One brand that is particularly easy to find is St. Dalfour.
You can use any flavor of jam you like for this recipe, but be aware that some fruit jams will have higher sugar content than others.
3 cups almond flour
2 tbsp + 1 tsp coconut flour
1 tsp salt
¼ tsp baking soda
½ tsp cream of tartar
¼ cup unsalted butter, melted
3 tsp vanilla extract
1 tsp liquid stevia
Preheat the oven to 350 degrees.
In a large bowl, combine the almond flour, coconut flour, salt, baking soda, and cream of tartar. Stir to thoroughly intermix the dry ingredients.
In a separate bowl, beat one egg. To the beaten egg, add the butter, vanilla, and stevia. Stir these to combine. Add the wet ingredients to the dry and stir to a combine them into a thick, malleable dough.
Grease a baking sheet. Take a piece of dough about the size of a heaping tablespoon and roll it quickly in the palm of your hand to form a ball about one inch across. Place the ball of dough on the baking sheet and flatten it slightly to make a mound. Press the center with your thumb to make a small, round indentation on the cookie. Be aware that the shape you make will not change significantly during baking. Repeat this process until all the dough has been shaped.
Place a small amount of jam, about ¼ tsp, into each of the wells shaped by your thumbprint.
Bake the cookies for 15-17 minutes, or until the bottoms start to turn golden brown, rotating the baking sheet once to ensure even baking.
These cookies are perfectly portable, and as such are a great candida diet friendly dessert to pack in a brown bag lunch picnic basket, or for any other version of eating on the go. Share them with your friends and family or wrap them up and give them as a gift.
If you’re looking for a sweet treat that’s easy to eat, look no further. Enjoy!