The Can-Do Candida Diet: May 2015
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Sunday, May 3, 2015

Candida Diet "Sugar" Cookies: Happiness is a Warm Cookie



This recipe is a must for anyone who likes their cookies crunchy.  Crispy at the edges and soft at the center, these bite-size treats hit the spot between sweet and salty, and are a hit even among my non-candida dieter friends.  

I love sugar cookies, the buttery sweetness, the slight crunch when you bite into them: simple, sugary goodness.  This recipe arose from one such craving and man did it satisfy.  And while I cannot condone eating raw egg, I can tell you that if you are the type who likes to live dangerously, this dough tastes just as amazing before baking as it does after. 

Another plus for this recipe, as if it needed any, is that in my experimentation with it thus far I have found it is very versatile.  For example, I added butter for flavor but you can also make these dairy-free (see instructions in ingredients section).  You can turn these into mouthwatering peanut butter cookies (see below), or add sugar-free chips as pictured here (I used Lily’s Dark Chocolate Premium Baking Chips, which are sweetened with stevia).  

Sugar cookie base with stevia-sweetened, no-sugar Lily's Dark Chocolate Premium Baking Chips

Store your finished cookies, if you have leftovers that is, in a sealed plastic container in the fridge.  They’ll stay fresh up to a week, and keep their crunch surprisingly well despite refrigeration. 

As I mentioned above, if you’re a fan of peanut butter you might want to try this slight modification: replace the tablespoon of unsalted almond butter with one and a half tablespoons of no sugar added peanut butter (see Candida Alert below for more information). 

Candida Alert:  As delicious as peanut butter is, those who choose to add it to their cookies should be aware that in general, peanuts are not on the anti-candida approved foods list.  This is because they can harbor invisible colonies of mold and toxins that can be counterproductive to your fight against candida.   
If you feel like treating yourself, by all means do, but be sure to buy only “sugar free” or “no sugar added” peanut butter.  Read the ingredients list carefully, as many companies that boast “all natural” peanut butter sill add cane sugar, which will feed candida.        

Ingredients:

** To make these dairy-free, replace ½ tablespoon butter with ½ tablespoon coconut oil (for a recipe total of 2 tablespoons)

¾ cup almond flour
3 tbsp chestnut flour
1 tbsp coconut flour
½ tsp salt
tsp baking soda
1 ½ tbsp coconut oil
½ tbsp unsalted butter (or coconut oil if dairy-free)
1 tbsp unsalted, unsweetened almond butter
1 egg
1 tsp pure vanilla extract
1 ¼ tsp liquid stevia (I used NuStevia brand)
½ tsp fresh squeezed lemon juice

Preheat the oven to 375 degrees. 

In a large bowl, add together the almond, chestnut, and coconut flours with the salt and baking soda.  Stir to combine. 

Make sure the butter and coconut oil (or just coconut oil) are soft.  Add the butter, coconut oil, and almond butter to the dry mixture. 

Using a spatula, cream the fats into the dry ingredients until a soft of paste forms.  Don’t worry if it looks a little crumbly, just try and make the crumbles as evenly sized as possible – you want the fats evenly distributed.  This process is similar to creaming the butter and sugar in a standard cookie recipe, but might also be familiar for anyone who had made pie crust from scratch. 

To this crumbled mixture, add the egg, vanilla extract, liquid stevia, and lemon juice.  Stir to combine into a sticky, pasty dough. 

Grease or line a baking sheet with parchment paper. 

Using your hands, roll the dough into balls about an inch across.  Place these onto the baking sheet, and press them gently down and outwards to spread them into cookie shapes. 

The thinner you make them, the crispier they will get (and the shorter they will need to cook for, so adjust the time according to your tastes). 
My cookies are about an inch to an inch and a half across, and about one quarter of an inch thick at the center (I was not very precise). 

The cookies shouldn’t be touching on the baking sheet, but they can be close together as they won’t spread much during baking.

Bake at 375 degrees for 12-15 minutes, depending on thickness of cookie.