I’ve been drinking too much coffee, more wine than I need, and eating too many nuts.. Since I know this, I’m just jumping in and cleaning things up a bit. As a result, I want to eat things that are all of the things listed above in the title: grain free, high fiber, no sugar, and dairy free. I can barely believe this would taste good, except that I liked them so much I ate the entire batch in one day!
The ingredient that has been saving me all the time lately is coconut flour. I’m able to help my clients keep their grain intake low to none by sharing recipes for things like the coconut flour flatbread and coconut flour pancakes, muffins, and cakes. These things help me too, but right now I need to remove the dairy for a while (not so difficult, I don’t think). This morning, I kept thinking I wanted something bread-y or cake-y, but not pancakes (because then I’d want toppings I want to stay away from right now!)…the idea for the skillet cookies was born!
5 Minute Stovetop Coconut Flour Cookies
2 tbsp coconut flour
2 tbsp melted coconut oil
1 scoop protein powder (21g – I used SunWarrior, but have also used Jay Robb and I’ve subbed in gelatin powder) – I bet you could just sub in a little more coconut flour for this if you aren’t into protein powders.
a few drops of stevia (to taste)
In a frying pan over medium heat, add just over 2 T coconut oil to melt.
In a bowl, add all the other ingredients. Add the melted oil to the bowl, and mix with a fork till well-combined. Taste the dough and add more sweetener if needed. You can add things to these—I think chocolate chips would be amazing, but I’d also try nuts or seeds if you’re into that kind of thing!
Roll the dough into balls with your hands and flatten (they won’t rise or change shape in the pan). Place the cookies in the pan, brown on each side and then eat! They would be fabulous with nut butter, chocolate, or even cream cheese on them. I ate them plain and was completely happy. This made about 7 cookies. I ate some of the dough, so I’m not sure exactly, and it will depend on what size you make them.
Note: if you’re not into protein powders (I try to limit them myself), I recommend trying these with gelatin. The texture is slightly different, but it’s still good! When I used gelatin for these, it was the collagen hydrolysate version (not the gelatin that “gels”).
I’ve also made something really similar in a chocolate format. Don’t judge that pics in that post—I need to take new ones! The breakfast brownies are actually my favorite.
These are a great texture and flavor…you could use maple syrup or some other sweetener if you don’t like stevia. I’m just going sugar free for now (forever?). I’m imagining these dipped in peanut butter….or sunbutter…or chocolate pudding. This is the closest I’ve gotten to a real cookie texture with coconut flour. Still not really “chewy” but less dry and less spongy than other recipes! I love this texture–it reminds me of a specific cookie my grandma made when I was a kid.
Other random things from this week…
Pizza Grilled Cheese—Cousin loved this (I was too lazy to make the cauli crust so I went with coconut flour flatbread). I didn’t have parmesan cheese, so I subbed in grated cheddar and that worked great!
…Or for breakfast! (If it’s one if my desserts, that is!). This sign is on a food place on the pier. … A place I’d never eat, but I still love the sentiment! I’m drinking one of these everyday. I’m in love with it. The first day, it was kinda bitter…and now I crave it and love the taste more than any other drink. It has celery, cucumber, kale, spinach, and parsley.
News/Notes: Today, I actually sat at my computer grading papers for 8 hours straight (ok, one quick trip to Whole Foods happened during that time). It was not terribly fun, but I like the feeling of crossing things off my list. I’m not feeling great, but it’s my own fault, so I’m taking responsibility for my actions and doing a cleanse (not a crazy one, a real one with a purpose that I made up based on what I need). But see, I don’t like to feel yucky, so I’m easing into it. It’s not so hard for me to stop eating cheese and nuts if I replace them with something, but if I just say I’m going to leave all that eating space open and empty, I’ll be really unhappy. (Which is why the skillet cookies were born). So it’s a process for me to alter the quantity/times that I eat, but I had no trouble keeping out certain things. Today was a success: no nuts/seeds, no dairy, no grains (but I never eat grains anyway), and I’m gradually adding more of specific nutrient dense foods. Oh, also, I am cutting out (down?) caffeine, and I don’t want to do that all at once, so I’m tapering that over a week or two.
I booked my flights to NY for Oct 25-Nov 5. By the time I leave, I want to feel great. I have a lot of people to see while I’m home, and I have scheduled my movers to transport my stuff to California so I’m sure I have lots to do to get ready for that.
What do you think about the skillet cookies? I have been thinking about trying something like this for a while—I usually just want a quick treat in a limited quantity, and preheating/baking seems like too much of a process to be worth it!
Have you made up anything new in the kitchen lately?
Do you ever do cleanses or detoxes?