Today, I made a delicious discovery in the world of sugar-free, grain-free baking.
Almond. Pillow. Cookies.
SOOOO delicious! Light as air, fluffy, sweet, and delicate! And they’re Body Ecology Diet approved!!!
delicious little muffins!
Aaaand, if that’s not enough, you can use the same batter to make mini muffins, or soft cannolis, which i did:)
vegan Cashew Coconut Cream!
The cookies are not vegan, as I used egg whites — and I don’t think a chia/flax egg would work as a substitution. However, the Cashew Coconut Cream that I filled the cannoli and stuffed the cookies with is!
Here’s the batter:
2 egg whites, whipped to stiff peaks 1/4 tsp cream of tartar 3/4 cup almond flour 2 “dropper-fulls” of pure liquid stevia — about 40-45 drops (BED use alcohol free) 1 tsp pure vanilla extract (BED use alcohol free) pinch of salt
Preheat oven to 325. In a stand mixer (or with a hand mixer), beat your egg whites, stevia, cream of tartar and vanilla until you get stiff peaks – on high for 8 minutes.
Now, a funny thing happens when you whip egg whites with stevia. It’s like the egg whites become “bubbly.” They fluff up and look like your usual huge mass of stiff peaks, but when you go to stir in your almond flour, they instantlydeflate, as though they were just tiny bubbles. But that’s ok! They’ll still puff up in the oven!
So now that you have a mixer bowl full of fluffy egg whites, sift in your almond flour and salt. Then, fold it in. The whites will instantly deflate, and you’ll be left with a small amount of batter, but just hang in there…you’re doing it right!
fresh from the oven!
For cannolis: Cut 8 small-ish squares of parchment paper. Place about 2 Tbsp of batter on the parchment. Then, place another pice of parchment paper on top, and spread out the batter until it is fairly thin. Leave the top paper on! Then, carefully roll the “parchment sandwich” into a cylinder, and bake seam-side-down for 10 minutes. Let cool, and then carefully peel the parchment papers off. Fill with the Cashew Coconut Cream — recipe below.
For cookies: Spoon your batter into a ziplock baggie, squeeze it down to one corner, and then snip off that corner. You’ve just created a make-shift pastry bag! Now, pipe little circles onto a parchment-paper-lined baking sheet. About 1 Tbsp worth. Bake for 10 minutes.
pillowy little cookies!
For muffins: Line your mini muffin tins with paper liners. Then, with the same make-shift piping bag as above, fill the muffin tins 3/4 of the way full. Bake for 15 minutes. I placed an almond on top before baking:)
in their fashion liners:)
Cashew Almond Cream: 1/3 cup of raw cashews 5 Tbsp coconut milk (I used light) 1 tsp pure vanilla extract (BED use alcohol free) 2 “dropper-fulls” of pure liquid stevia – about 40-45 drops (BED use alcohol free) 1/2 tsp cinnamon pinch of salt
For the cream, blend the ingredients in your food processor. You’ll need to scrape the sides once or twice. Process until smooth and creamy!
I put this cream in my make-shift piping bag, and filled my cannoli with it, as well as make super-stuffed cookie pillow sandwiches!
These cookies were so delicious! They were SO light and delicate — like pillows! And they were just the perfect sweetness, with a hint of almond and vanilla. They went beautifully with the decadent cashew cream.
And the muffins! My goodness! They were so amazing — they were like cupcakes! Light and fluffy, with a sweet, delicate flavor.
Finally, the cannoli was wonderful. I put one in the freezer and had it for a bedtime dessert :D It was fabulous! Like an ice cream sandwich!
And since it’s the same batter, you can make all three at once:) I made 3 cannoli, 2 muffins, and 3 cookie sandwiches. All devoured by the 3 of us in one day!
It was a great day to say the least:)
What’s your favorite type of cookie?
See ya tomorrow!
I got to use two of my favorite appliances for these cookies. My food processor, and my stand mixer! They're such quality tools and I use them nearly every day. Here's the ones I use: