Perfectly cooked low-carb oatmeal chocolate chip cookies made with Genuine Health fermented vegan proteins+ for boosted gut health. Sugar-free, no grain flours, and dairy-free!
These cookies! Making low-carb cookies is a bit tricky, I must say. The classic ingredients that are used to hold a traditional cookie together, and lend to its chewiness, is sugar. Without sugar, that includes maple syrup, agave nectar, and the various “healthier” sweeteners out there, it can be challenging to achieve perfect cookie consistency.
But wouldn’t you know it, this recipe works… and works really, really well.
The oatmeal consistency is brought to life with a combination of shredded coconut, sunflower seeds, and almond flour. Instead of using a grain-based flour or an ingredient such as tapioca starch, I used Genuine Health fermented vegan proteins+.
As a key component to healthy and diverse microflora (think: boosted immune system, reduced food allergies, reduction in constipation, and more), adding a touch of fermented power to all of my daily meals is important to me. Whether it be having a shot of sauerkraut juice (I’m not kidding), pairing my meal with a clump of kimchi, or adding fermented protein powder to my baked goodies, you can never have too many fermented things.
I haven’t reached a point of exhaustion with my intake of fermented foods, probably because Genuine Health makes it so easy. Their fermented vegan proteins+ acts much like flour and can be used in place of flour in many of your favorite recipes. I simply reduce the flour that’s called for in the recipe by 25% and replace it 1:1 with fermented vegan proteins+, the unsweetened/unflavored variety.
- 1 cup (110 grams) finely ground blanched almond flour
- ¼ cup (35 grams) sunflower seed kernels, roughly ground
- ½ cup (55 grams) shredded unsweetened coconut
- ⅓ cup (45 grams) Genuine Health fermented vegan proteins+, unflavored/unsweetened
- 1 teaspoon ground cinnamon
- ¾ teaspoon baking powder
- ¼ teaspoon ground nutmeg
- ¼ teaspoon finely ground grey sea salt
- Preheat oven to 325°F (163°C) and line two baking sheets with silicone baking mats or parchment paper.
- Place the dry ingredients in a medium-sized bowl. Toss to combine.
- Place the wet ingredients in the bowl of your stand mixer or in a large bowl. Mix on medium with your stand mixer or hand mixer until creamy, about 20 seconds. Add the dry mixture and continue to mix until incorporated, about 15 seconds.
- During the last couple of seconds, add the chocolate chips and mix just until incorporated, about 10 seconds.
- Pinch about a tablespoon and a half of the dough into your hands. Roll into balls and press onto the prepared baking sheets. Repeat with remaining dough until a total of 18 cookies have been made, placing them at least 1-inch (2.5 cm) apart from one another and the sides.
- Transfer the baking sheets to the preheated oven and bake for 15 to 17 minutes, or until lightly golden and only slightly cracked on the sides.
- Transfer the baked cookies to a cooling rack and allow to cool for 10 minutes before digging in.
- Best served with a glass of full-fat coconut milk for dunking.
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And, because we’re chatting all about fermentation powder and the health of your gut. One of the easiest ways I pump up the gut-healing action in my day to day is with glycine and glutamine, amino acids found in large quantities in bone broth and help to maintain the integrity of the intestinal wall, preventing leaky gut. More on the awesome benefits of bone broth. Now that the weather’s cooling down, I’ve been drinking a lot more bone broth. And sometimes, I just don’t like doing it myself.
This bone broth from Kettle & Fire is rocking my world right now! They make a fresh, never-frozen bone broth that is shelf-stable with no preservatives or additives of any kind. The bones used in the broth are from organic, pasture-raised and grass-fed cattle, and all of the ingredients are from organic sources, too.