Please allow me to introduce you to the first cookie I tried that didn't spike my blood sugar. Can I get an "Amen?" This recipe was inspired and only slightly adapted from one of my favorite cookbooks, The Living Kitchen, and my friend Martha (a former caterer and possibly the best baker I know), who used some of our dehydrated oranges in a cookie recipe and created an amazing result. The result...our new favorite cookie!
Why should you care about blood sugar? Blood sugar spikes and high fasting blood glucose is associated with mood swings, unhealthy cravings, accelerated aging, reduced cognitive function, and other potential long term health problems.
Since I put on my Levels continuous glucose monitor (CGM) 3 weeks ago, I have been somewhat surprised with the reactions I have had to certain foods. The good news? Cookies that are made with the right ingredients, including protein + fat + fiber, caused a less than 10 point rise, so not considered a "spike," but a desired "roll." Please keep in mind that everyone reacts differently because it's as complicated as the complex makeup of our own unique cells, environment, and lifestyle. So you may not have the same reaction to this recipe as I did.
If you'd like to learn more about why you should care about blood sugar and some simple ways to hack yours, I recommend the new book, Glucose Revolution, the life-changing power of balancing your blood sugar, by Jesse Inchauspe.
It's quite surprising because the recipe includes both sugar (low-glycemic coconut sugar) and dehydrated fruit, which is naturally high in sugar. But with the magic combo of protein (almond flour, tahini, egg or flax) + fat (almond flour, cacao, egg or flax) + fiber (cacao, tahini, flax, almond flour), the fructose from the coconut sugar absorbs more slowly and blood sugar spike is reduced. High five!
And it's simple and absolutely delicious!
All you need for this recipe is:
almond flour
coconut sugar
cacao powder
sea salt
tahini (good quality)
1 egg (or 1 flax egg)
2 ounces 80% (or more) chocolate, preferably sugar and dairy free
dehydrated orange slices (or zest of 1 orange)
flaky Maldon salt (optional)
Don't worry, if you don't have dehydrated oranges, orange zest will also work with only a slightly altered result (a tad less sweet).
Double Chocolate Orange Cookies
Makes ~one dozen cookies
Prep time: 10 minutes
Cook time: 8 minutes
Ingredients:
· ½ cup almond flour
· ½ cup coconut sugar
· 2 TB cacao powder
· ¼ tsp sea salt (or Himalayan pink salt)
· ½ tsp baking powder (aluminum-free)
· ½ cup tahini (use good quality)
· 1 large egg (preferably from a pasture-raised, organic fed hen), or sub 1 flax egg*
· 2 oz. 80% chocolate (we love Hu Chocolate brand)
· ¼ oz. (~ 2 slices) dehydrated orange slices, chopped (or sub zest of 1 large orange)
· Flaky maldon salt, optional for topping
Directions:
Preheat oven to 350 degrees. Line a baking sheet with unbleached parchment paper.In a medium bowl, mix together almond flour, coconut sugar, cacao powder and sea salt with a whisk until the mixture is smooth and there are no visible clumps.In a small bowl, mix together the tahini and egg. Stir until just combined.
Add the tahini mixture to the dry mixture and stir until blended.
Stir in dehydrated orange (or orange zest) and chocolate chips. The mixture will be a bit thick and sticky.
Using a small teaspoon, scoop mixture on to the baking sheet, allowing space in between. Top with a pinch of flaky salt, if using.
Bake for ~8 minutes, being careful not to burn. Remove from oven and allow to cool.
Once cool, store in an air-tight container for 2 days or in the fridge for up to one week.
* to make a flax egg, simply combine 1 TB ground flaxmeal with 3 TB filtered water. Whisk and allow to sit and "gel" for 10 minutes while you assemble the rest of your ingredients.
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