Low Carb, Sugar-Free, Vegan, Gluten Free…. And Yummy! Lemon Cookies :-)

Low Carb Diabetic Friendly Cookies

It’s been a slightly gloomy day today; and I’ve been feeling a little bit tired, so I really fancied something kinda comforting this afternoon…. You know those afternoons when you want to curl up with a cup of tea and a packet biscuits?

…. but being a type 1 diabetic, that’s not the cleverest of ideas for me: then I remembered these little beauties that I used to make last year!

Yes they are low-carb, sugar-free, dairy-free, wheat-free…. but that doesn’t mean they’re anything less than fabulous! And the brilliant thing about them is that you don’t get that “slump” you would have gotten had you opted for the packet of biscuits…. Plus they’re also SO QUICK to make!

They are:

  • 1 cup of ground almonds;
  • 2 tablespoons of coconut oil;
  • 1 tablespoon of freshly squeezed lemon juice (about half a lemon);
  • The zest of half a lemon;
  • a quarter teaspoon of baking powder;
  • 2 scoops of stevia extract* – such as this one.

Blend all of the above till you’ve a gooey mixture; I just use a hand blender in a bowel but a food processor would be brill… Then form into about 6 small balls with your hands, and press into greaseproof paper on a baking sheet – bake in the oven at about 200 (I have an electric fan oven so not sure what this is in gas mark etc) for about 10 minutes – basically until they start to brown…. then leave to cool for at least 15 mins (they’ll crumble if you try to move them whilst still hot!) – then make a cuppa – and chillax!

You could of course double the above to make a bigger batch – but I don’t know if I would have trusted myself not to eat them all… ;-)

Enjoy SP’s!
Nadia xo

PS: if you don’t like stevia, or just want to make these sweeter, try substituting the scoops of stevia with approximately one tablespoon of honey, coconut sugar, maple syrup – or of course you could use normal sugar…. they’d just not be low carb nor as diabetic friendly – but they’d defo still be yummy!

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