I remember being in first or second grade and the teacher was handing out Sandies cookies in class. When she came to me, rather than tell her no, thank you - I mean, she might have thought I was crazy for not wanting a cookie, right? - I told her I was allergic to nuts. Well, of course that freaked her out. A bunch. So, I just came clean on the spot - but my point is, I was not a big fan of Sandies and I didn't want nuts in my cookies.
Now, I'm not here to bash on Sandies cookies. Really. They're a popular cookie for a reason, after all! But when I pulled this batch out of the oven for the first time, I couldn't help thinking I had somehow re-created the Sandies cookie! It looked a lot like it, and it tasted like it... but I was surprised that I really liked it!
In part, I think it's that coconut and nuts have grown on me a lot since first grade. Yes, friends, I am now a grown up, and therefore do not eat only kid-friendly foods like chicken nuggets and peanut butter and jelly sandwiches. In case you were curious, I now also like blue cheese and sushi.
But I also think these are actually better than Sandies.
Sorry! Had to say it. I think Sandies cookies are a bit too dry for my taste. It feels like they're going to cut my mouth, and I need a gallon of water for just one! I guess that's really my only problem with them nowadays, but it's enough to make me happy that these came out slightly chewier!
If you ARE a big fan of Sandies, though, I don't blame you. The taste is yummy! Nutty and slightly vanilla, I can totally get behind that. These cookies BRING IT when it comes to flavor.
So here we are - "Better Sandies" that are a bit chewier, just as delicious, less than half the carbs and 3 times the protein than the traditional cookie. Don't forget extra fiber and omega 3s from the chia and flaxseed!
And I wouldn't be surprised if even your picky first-grader liked them!
* By the way, I loved the show How I Met Your Mother, and "Better Sandies" reminded me of the episode with "Better Lilly"! Tell me you didn't think that, too!?
Better Sandies Cookies
1/3 c. (48 g) tapioca flour
2 T. (14 g) flaxseed meal
2 T. (14 g) ground chia seeds
2 T. sweetened dried coconut shreds (or unsweetened if you prefer)
2 T. finely crushed pecans
1 scoop (about 36 g) vanilla protein powder
1/4 tsp. cream of tartar
3/4 tsp. baking soda
1/8 tsp. salt
4 T. egg whites (or four egg's whites)
3 T. (about 40 g) coconut oil
1/4 c. (6 g) Stevia powder
14 drops liquid vanilla Stevia
1 T. water, if needed to moisten dough
Makes 16 cookies, about 16 g each
Nutrition: 75 calories, 5.5 g fat, 4 g carbs, 1 g fiber, 0.5 g sugar, 3 g protein
Preheat the oven to 350 degrees F.
Mix together almond flour through salt in one bowl, and the egg whites through Stevia drops in another. Blend until it forms a thick batter, and add the 1 T. water if needed to bind the ingredients better. Divide into 16 round balls and press flat onto greased or lined baking sheets.
Bake 12-13 minutes, or until semi-firm but not hard. Cool on a wire rack, and enjoy like a little kid with a glass of milk!