GF Cookies For Everyone

By aerin8

http://carbwars.blogspot.com/2013/09/cookies-for-everyone.html

recipe is very forgiving and almost everything can be replaced with something similar

Ingredients

• 1 cup walnut flour (4 ounces) or other nut or seed flour or a combination*
• 1/2 cup gluten-free oat flour or tapioca, peanut, or garbanzo flour
• 3 3/4 tsp coconut flour
• 1/2 tsp baking soda
• A pinch of salt
• 1/2 cup trans fat-free shortening, coconut oil in solid state, or softened butter or ghee
• 1 prepared chia egg,** 1 regular egg, or equivalent in egg replacement
• Liquid sugar substitute to equal 3/4 cup sugar
• Sugar substitute with bulk to equal 1/3 cup sugar, such as erythritol, xylitol, or an oligofructose, inulin, or erythritol blend with stevia, monk fruit, or sucralose
• 1 tsp vanilla extract
• 2 cups add-ins, such as: sugar-free chocolate chips, chopped pecans or other nuts, pumpkin or sunflower seeds, large-flake, dried coconut, cocoa nibs, dried cranberries, raisins, currents, or any combination.

Details

Servings 30
Preparation time 15mins
Cooking time 27mins
Adapted from carbwars.blogspot.com

Preparation

Step 1

Preheat oven to 350°F. Grease two cookie sheets or line with parchment and grease parchment.

In bowl of food processor, place egg or prepared egg substitute of choice, liquid sweetener, bulk sweetener, and vanilla extract. Process until smooth.　
In a large bowl, combine flours, baking soda, and salt and stir to blend. Add dry ingredients to food processor and pulse until well combined and smooth, scraping down container once or twice. Stir add-ins into dough with a few quick pulses or by hand until evenly distributed.

Scoop rounded tablespoon-sized mounds of dough onto prepared cookie sheets. Leave 1 or 2 inches between cookies to allow for spreading.　

Bake 12 minutes, or until lightly browned. Allow to cool completely on cookie sheet. Store cookies in an airtight container and refrigerate or freeze. Cookies can be frozen on cookie sheet before placing in a container.

Makes 30 cookies.
Counts are for cookies made with the first ingredients in list with 1 cup flaked coconut, ½ cup sugar-free chocolate chips, and ½ cup chopped pecans. Count will vary with alternate choices.

Per cookie: 104 calories; 1.4 g protein; 9.8 g fat; 2.2 g fiber; 3.7 g total carbs; 1.5g net carbs

TIP:
*You can make flour from nuts and seeds by combining them with the other dry ingredients in a food processor and pulsing until fine. Stop between every few pulses so they don't overheat. Freezing the nuts before processing makes them easier to turn into flour.

**Egg replacement:

Chia egg: sprinkle 1 tbsp ground chia seed over 3 tbsp water for each egg. Stir or whisk and let stand for a few minutes until water is absorbed.