A completely sugar free cookie, sweetened only with banana. I can’t say it tastes an awful lot like a cookie, but if you’re not eating sugar, it doesn’t taste an awful lot like awful either.
I wrote this post a while ago, but wanted to wait to take a less crappy picture of the result (pun intended), but I’m back to eating some sugar. I still wrote the post and made the cookies, and I do think the activity was worth while, so if you’re interested in quitting sugar, read on:
Like I mentioned in my black lentils and pumpkin yogurt post, I am sweetener-less until February at the least. But unfortunately, there comes a time in every girls life in which she cannot live without chocolate. There are a multitude of raw dessert recipes online that are incredibly inventive and interesting. The problem is that these always seem to include either stevia, agave, honey or maple syrup, which I have also given up.
Let me quickly explain: My friend and I were talking about debilitating addictions, and how it feels to use something as a crutch, and watch it knock you down at the same time. He smokes, and I every too often go on a sweet bread or ice cream rampage. I end up feeling worse. Sugar makes you crash. And the gluten and simple carbs that are in most baked goods only make this worse. So apart from feeling bad about myself for eating too much junk, I also become physically tired and sad.
We talked about how we knew smoking and refined sugar binges were bad for us, but that knowledge wasn’t enough to make us stop. Our own health wasn’t as important to us, so to keep me from eating sugar, he promised me he wouldn’t smoke unless I ate sugar, corn syrup, honey, agave, stevia, or maple syrup, because he knew that I wouldn’t do it if it were to put his health and well-being in jeopardy.
So it’s been a week and neither of us has eaten sugar or smoked, and I do feel better. I don’t have that sudden awful sleepy-ness around 2:30 (the one that the 5 hour energy shots claim to get rid of), my skin looks better, my mood is better, and I have nothing to binge on but frozen mango pieces and apples, so I’m doing well for myself.
But today the mango and the apples just weren’t doing it. So I tried to make my own sweetener-free cookie recipe. I know this defeats a lot of the purposes of not eating sugar (i.e. going crazy with sweet bread), but it was a cookie emergency.
I just curiously whipped this up to see if it would work, and it did! Real cookies came out of the oven! And they were really good! As with all sweets, the batter was a bit more flavorful than the cookies, and this recipe has no egg in it, so if you’re up to it, feel free to just eat the batter. I can’t say they’re “just like ” cookies because sugar is what makes cookies have that crunchy caramelization, color and taste, but these are sweet with a touch of salty, and a very yummy alternative. And since there is no egg in it, the only limiting factor on how big the batch is, is the banana. So you won’t get stuck with a big batch of cookies to finish off.
This recipe is easy to make vegan, just substitute earth-balance for the butter.
I repeated it to make sure I got all the measurements right, and I added 100% dark chocolate chunks to it. Here is the official version:
Double Chocolate Completely Sweetener-less Cookies
Makes: 3 cookies
You will need
- mixing bowl
- mixing spoon
- baking pan
- 1 Banana
- Cocoa powder
- 100% dark chocolate
- Baking soda
- Almond Flour
- All purpose or whole wheat flour
- Preheat the oven to 350 degrees fahrenheit
- Very finely chop the dark chocolate. You don’t want big chunks in there because it’s very bitter. You also don ‘t want to crush it to a powder because that’s what cocoa powder is for.
- Mix the almond flour, the whole wheat flour, salt, baking soda, cocoa powder and cinnamon in a bowl
- In a separate bowl mash the banana, and mix the vanilla, butter and tahini thoroughly.
- Combine the wet and dry ingredients and fold in the chopped chocolate and oats.
- Scoop out 4 small cookies onto a baking sheet (it’s important for them to be small, so they can crisp up). Press them down so that there is less surface area and they can be crispier and less bread-like.
- Bake for 15-20 minutes.