Six-year-olds are not generally known for their taste for new things or their refined palates.
Possibly, this is a fact you are all too familiar with, and are still working with a tough customer who only seems to enjoy peanut-butter and jelly sandwiches and stuff smothered in ketchup.
Either way, I figured it probably wouldn't come as a major surprise to you that when I was about that age, I flipped when we switched brands of butter. Okay, it wasn't even like we were switching from butter to something else, it was, like, between two kinds of buttery spreads. Whatever had the most Omega-3s or something.
But my point is, and I can still remember the taste of something being not right, I thought I would never be able to enjoy my broccoli or peas again. (In those days, it was always broccoli + buttery spread 4-eva!)
Of course - yes, even for a six-year-old - tastes can adapt. I got over it. Actually, it even got to the point that, on tasting the first brand again much later, it seemed completely off to me.
What I've been going through lately is something similar. Ish. Because I have begun a diet that avoids lots of carbs as part of my bikini competition prep, and I don't really want to stop eating normal foods (like cake and cookies - normal stuff) I've started playing around with Stevia and protein powders for sweetness and flavor in my baking.
And yet... you know where this is going. It's not easy to switch, cold turkey, into a non-sugar sweetener. I made a batch of muffins recently that relied almost entirely on Stevia in the Raw for sweetness. Oi were those weird! So the next time I baked, I added other ingredients that really helped. Like one of my favorite sugar-free protein powders. (I really really like BPI's Whey-HD protein powder, and I've been putting the milk-and-cookies flavor into everything.) Peanut butter is also amazing at standing out and cutting down on non-sugar aftertastes.
So, for me, it was really this recipe that helped me begin to transition into sugar-free and low-carb baking! Bravo, cookies. You're one of many delicious low-carb recipes to come!
A cool thing about having to bake low-carb, something I honestly never dreamed about doing before, is that I end up finding great ways to make things diabetic, paleo, and gluten-free-friendly, while enjoying goodies that allow me to keep burning off fat efficiently and safely!
I hope you feel as good about these tiny thumbprint cookies as I do. Except they're not really thumbprints. Henceforth these are "PinkyPrints" because they're only really big enough to press a pinky into!
Makes 51 small cookies
Nutrition facts for each cookie: Calories 39, Fat 3 g, Protein 1.8 g, Carbs 1.6 g, Fiber 0.7 g
2/3 c. almond flour (80 g)
1/4 c. coconut flour (32 g)
3/4 tsp. baking soda
1/4 tsp. salt
1 scoop (40 g) vanilla protein powder (or peanut butter flavor, if you have that!)
1/4 c. flaxseed meal (60 g)
2 T. coconut oil, melted
1/2 c. peanut butter, softened if not at room temperature
1/2 c. Stevia powder
10 Stevia drops
Sugar free raspberry jelly, about 1/8 tsp or so for each cookie
Preheat the oven to 350 degrees F.
Mix almond flour through protein powder in one medium bowl. Combine flaxseed through Stevia drops in another bowl, mixing well, before adding to the dry mixture. Mix the two together well.
Drop tablespoon-sized balls, evenly spaced, onto a greased baking sheet. Press down to flatten into a thick disc and make a well in the center of each one by pressing with a finger. Fill the centers with a little jelly, and bake the cookies on the center rack of the oven for about 6 minutes, or until just baked through and barely crunchy. Cool on a wire rack, and enjoy!