There is nothing better than a cookie. With a crunch. And a side bar of ice cream. I am forever in the experimenting mode to make a good cookie that is gluten-free, and low sugar without using substitute sugar. Like aspartame or something alien like that. I made a cookie this weekend that my husband LOVED. And like always, I tried getting away with using a lot less sweetener than it called for. Pops is just like the next guy who is very leery about trying things that are not “normal”.
This recipe was a regular recipe that I tweaked quite a bit adding things it didn’t call for and removing things it did call for. The only thing that is the same as the original recipe is the yogurt. On top of that I made a huge mistake in putting three times the baking soda it called for. I thought they were going to be tossed from the oven to the trash. But no. They were practically perfect in every way. I made all the written changes to the recipe including the baking soda mistake and filed it in my favorite cookie recipes. Love when things work like that.
CHOCOLATE CHIP COOKIES.
This recipe is my amended recipe which uses healthier ingredients for your healthy bodyyyyy.
2/3 c. coconut palm unrefined sugar. (Find at Whole Foods or online or check your neighborhood grocer.)
1/2 c. organic real butter
1/2 c. organic full fat plain yogurt
2 t. vanilla
1 1/2 c. gluten-free flour (1/3 rice flour, 1/3 sweet sorghum flour, 1/3 tapioca flour)
1 1/2 t. xanthum gum
a little over 1 t. baking soda
1 t. salt
1/2 c. organic rolled oats
1/2 c. chopped nuts
1/2 c. cacao nibs (unprocessed cocoa bits. Very bitter on their own. but awesome when added to recipes.)
Mix first 4 ingredients. Mix last 7 ingredients separately. Add together. Mix well. Bake at 350 until done.
Since I can’t eat dairy ice cream. I indulge in coconut milk Vanilla ice cream. It has a hint of coconut flavor but mostly vanilla flavor. Very satisfying and after several years of eating it, my taste buds prefer it to the “real deal”.
It is important to know what you are getting when purchasing commercial ice cream. Very quickly, I want to point out common ingredients in your friendly freezer section ice cream.
FACTOIDS ON ICE CREAM
DIETHYGLYCOL – Chemical used as emulsifier instead of eggs. Same chemical is used in antifreeze and paint remover.
POPERONAL – Used in place of vanilla. Chemical used to kill lice.
ALDEHYDE C-17- Used to flavor cherry ice cream. Used in dyes, plastic, and rubber.
ETHYL- ACETATE- Give pineapple flavor. cleaner for leather. Vapors known to cause chronic lung, liver and heart damage.
BUTYRALDEHYDE – Used in nut flavored ice cream. An ingredient in rubber cement.
AMYLACETATE – Banana flavor. Used in oil paint solvent.
BENZYL ACETATE- Strawberry flavor. It is a nitrate solvent.
(Nourishing Traditions. Sally Fallon)
This is just a sampling of what lurks beneath the Bing cherry sittin’ o atop your sundae.
Good stuff, eh? It is no wonder we are all sick and diseased. Holy Toledo.
There is wonderful ice cream out there. It is probably in your own best interest to know from who and what you are buying. If I was an ice cream lover and ate it often, I would call the company to make sure it is clean, wholesome, and good for me. I would then stick to that brand.
I hope you are enjoying a Spring day.