
I reserve my JUST LIKE SUGAR and JUST LIKE BROWN SUGAR for special recipes due to the expense, but WOW this was the BEST low carb cookie I have ever tasted! It was crispy on the outside, chewy on the inside. Perfect!
Just Like Sugar contains no sugar alcohols and does not cause the laxative effect of some of the other sweeteners. It is composed of natural fiber obtained from Chicory Root, Calcium and Vitamin C.
BENEFITS OF CHICORY ROOT:
1. CHOLESTEROL: It decreases the levels of serum LDL cholesterol in the blood.
2. INFLAMMATION: It contains vitamin C, one of the most powerful antioxidants.
3. DIABETES: The inulin content is not digestible, so its lack of glucose can help promote optimal blood sugar levels while also increasing stool bulk and consistency.
4. CONSTIPATION: It provides soluble fiber, which improves digestion.
5. GALL BLADDER ISSUES: It builds your body's resistance to gallstones and liver stones. By increasing the flow of bile, it assists the body in digesting foods and liquids. The extra bile also helps break down fats in the body.Chicory root has a mild laxative effect, increases bile from the gallbladder, and decreases swelling.
6. URINARY INFECTIONS, KIDNEY STONES and GOUT: It has diuretic properties that provide protection for the urinary tract system and kidneys. Toxins are removed and the cleansing of the body is stimulated because of an increase in urine flow. It has been used to expel gravel, calcium deposits, and excess uric acid from the body, which helps to prevent gout and kidney stones.
7. WEIGHT LOSS: Chicory root benefits weight loss because of the effect it has on the digestive system. It is an excellent source of fructooligosaccharides which help promote the growth of beneficial bacteria in your digestive tract. It also increases the rate of the break down of fats. It also helps with weight loss because it helps keep insulin levels low while enjoying sweet foods.
8. NATURAL "Liver" CLEANSER: Chicory root also supports the body's detoxification system through the liver and kidneys, and is believed to help with calcium absorption. Chicory also helps prevent jaundice and an enlarged liver when mixed with water. Because of Chicory Root’s potential for removing contaminants from the digestive system, the liver does not have to work as hard to filter out toxins that may have escaped into the bloodstream. It also acts as a gentle laxative and diuretic for removing excess water and toxins, and this can also reduce strain on the liver.
9. ANXIETY: It is a natural sedative and anti-inflammatory for the nervous system. If you have anxiety issues and still drink coffee, this sweetener can help.
10: INDIGESTION: It acts as an herbal antacid, the root neutralizes acid and correct acid indigestion, heartburn, gastritis, vomiting, upset stomach. Because it stimulates bile production, this helps to speed up the digestive process after eating too much rich food.
Click HERE to find JUST LIKE BROWN SUGAR. NOTE: Just Like Sugar is 96g fiber/cup; do not add to "melted" butter. This will cause it to gel up and get hard.
"HEALTHIFIED" CHOCOLATE CHIP COOKIE
1 1/2 cup blanched almond flour
1/2 cup coconut flour
1 tsp aluminum free baking powder
1 cup coconut oil or butter
1 cup Just Like Sugar OR Just Like BROWN Sugar
1/2 cup erythritol (or Swerve)
2 tsp stevia glycerite
OPTION: add 1 egg (for cake-like cookie)
1 tsp Celtic sea salt
2 ChocoPerfection Bars (chopped)
Preheat the oven to 325 degrees F. In a medium bowl, cream the butter, Just Like Brown Sugar, erythritol and stevia (add in egg if using). Cream for a few minutes until very fluffy. In a separate bowl mix together the almond flour, coconut flour, baking powder, and salt. Slowly add in the dry ingredients to the wet and mix until smooth. Add in chocolate. Roll 2 TBS of dough into a ball in your hands (for uniform shape) onto a cookie sheet, then press down to they are about ¾ of an inch thick. Place cookies about 2 inches apart. Bake in preheated oven for 17-20 minutes or until golden around the edges. Cool completely on the baking sheet before removing and enjoy! I keep mine in the freezer (for portion control!:) Makes 24 cookies.
NUTRITIONAL COMPARISON (per cookie)
Traditional Cookie = 180 calories 25 effective carbs
"Healthified" Cookie = 125 calories, 1.5 effective carbs
VARIATION: Smoosh my "healthified" ice cream in between!
These look so yummy Maria! I can't wait to try them!
ReplyDeleteThey look beautiful. Can you use the Just Like Brown Sugar alone or do you need the Truvia too?
ReplyDeleteM
Yes. That will work but the erythritol creates a crispier outside;)
ReplyDeleteHappy baking!
i was just in whole foods and saw that they carry a produce called "whey low" its a sugar sub like truvia and just like sugar etc. they have a brown sugar sub. wondering if you have heard about this and what your thoughts are? thanks, kapu
ReplyDeleteI have to try these. I've managed some pretty great low carb cookies, but these look amazing!
ReplyDeleteYes, I have researched that. It is an ok option but it will increase insulin a bit. It is better than sugar but doesn't work well if you are trying to lose weight.
ReplyDeleteHope that helps!
Thanks Carolyn! I LOVE your blog;)
ReplyDeleteThose look so yummy! :) Can't wait to try them!
ReplyDeletei just made these cookies. they look nothing like yours but fill my need for a choc cookie. they look very grainy.
ReplyDeleteKapu, did ou roll into a tight ball and then smooch down so they are 3/4 inch and flat?
ReplyDeleteBummer, I hope it works next time!;)
Wowzer! Best cookies ever. I made them yesterday, and will already need to make another batch tomorrow. These are absolutely delicious.
ReplyDeleteThanks Molly! I LOVE them too;)))
ReplyDeleteI have now made these cookies twice and they are FANTASTIC! I honestly like them better than regular chocolate chip cookies, the consistency is amazing and they are also really filling. I have had to make them twice because my boyfriend can't keep his hands off of them. Thanks so much for your wonderful recipes, Maria!
ReplyDeleteThank you so much Susan! I LOVE these cookies too. I have gotten a few comments that they didn't turn out so I am very happy to hear that I'm not crazy:) I keep re-making them to make sure they are good:)
ReplyDeleteHappy Eating!
I don't have just like sugar/brown sugar... but I have erythritol and stevia. Do you need all 3 for this recipe, or is there a way to substitue the just like brown sugar?
ReplyDeleteHi Ryan- the Just Like Sugar gives the cookie a great chewy inside. You can use erythritol instead. It will still taste great!;)
ReplyDeleteHappy Baking!
Do you have to use the stevia here?
ReplyDeleteNope Stacy, you don't have to. It just added a perfect sweetness.
ReplyDeleteHappy baking!
GREAT!! Looking forward to making these.
ReplyDeleteI have the 'table top" bottle of Just Like Sugar and not the kind that comes in the bag. Can they be used interchangeably? I have wondered what the difference was between the two but the website doesn't really explain well. Thanks in advance for any info you can give.
ReplyDeleteDeb D
Hi Deb! I have used all 3 types of Just Like Sugar and they all turn out great!
ReplyDeleteI'm not sure the difference either, the bag doesn't show anything...
Happy Eating!
I made these with Pecans both ground with the almonds and added in with Carob chips and I think I'm addicted! And my grandmother asked for "a whole box o' these" for Christmas...her mouth was still full chewing : P
ReplyDeleteTHanks again!!!
Thanks! I'm addicted too!!!
ReplyDeleteMaria, do you think this recipe would translate well into a cookie 'bar', kind of like Congo Squares (something from my childhood!)? I was thinking of just pressing the dough into a greased cake pan... what do you think?
ReplyDeleteOh! I think it would make a great bar cookie!;)
ReplyDeleteOk, I'm going for it! Thank you. :)
ReplyDeleteOk, I'm here to report that I made these into cookie 'bars' and they came out fantastic! I did need to completely cool them over night, but the firmed up and now make a perfect cookie bar. :)
ReplyDeleteThanks soooo much for writing! I'm happy the bar cookie turned out!
ReplyDeleteI use this recipe for the crust of my French Silk pie;)
Oh... GREAT IDEA! A CRUST!!!
ReplyDeleteMaria,
ReplyDeleteCan i use Almond Flour as a substitute for any wheat flours in any baking recipe? Would it be a one for one substitute? I really want to eliminate wheat from our diets but need to find a good substitute. I don't want to do a lot of experimenting b/c of the cost of these higher quality ingredients. Any thoughts?
No, wheat flours won't work. I would look for a different recipe.
ReplyDeleteIn my family we treat corn, carrots, potatoes and rice as starchy foods, as if they were sweets (starch and sugar = excess weight gain). They are all starchy carbohydrates as are the products made from them (chips, cereal, rice cakes and snacks). So we never use alternative flours made from corn, rice or potatoes. 4 grams of carbohydrates from sugar or starch becomes 1 teaspoon of sugar in our body! Baking with almond flour requires using more eggs to provide more structure. You can use it in cakes, cookies, and other sweet baked goods. I buy mine at http://store.honeyvillegrain.com.
It is important to use blanched almond flour. Most recipes will not work with unblanched; most almond meal (found at Trader Joe’s) is made with unblanched almonds. Unblanched means the dark outside is on the almond; it creates a different texture in baking, which doesn’t work as well to create soft baked goods.
Thanks Maria,
ReplyDeleteWould you be able to clarify your first paragraph to me? I asked if almond flour can be substituted for any recipe calling for white wheat flours. I wasnt sure from your response what you are saying.
No, wheat flour won't work... Sorry
ReplyDeleteEmili, maybe this will help answer your question.
ReplyDeletehttp://www.elanaspantry.com/forums/topic/substitue-almond-flour-for-regular-flour-in-recipes
I know that working with almond flour is different than regular flour because it doesn't absorb liquid like regular flour, but you can work around that by adjusting the ingredients used.
Made these turned out great. I didn't use the Stevia either and I used xlitroyel (not sure on the spelling) instead. Turned out great not as crispy as yours though, but I did use the egg. Next time I'm gonna skip the egg. Awesome taste though.
ReplyDeleteHas anybody tried freezing the raw dough? I would love to be able to make a batch and form the balls then just bake a small batch here and there.
ReplyDeleteYes Erica, I have! I love a fresh cookie. So I often freeze the dough in individual cookie shapes so I can have one after dinner a lot;)
DeleteHappy baking!
I have been using Just Like Brown Sugar since I saw the recc. on your blog. We really like the flavor, esp. in chocolate goodies. I am wondering if you have tried "Ideal Brown Sugar Substitute" and if you would consider it a healthy choice for a sweetener. I have seen it mentioned in several recipes and I believe it may be less expensive, which would be great here considering we are feeding three teenagers!
ReplyDeleteI love your blog and am grateful for your time and effort in sharing health news and recipes.
I'm not sure what the ingredients are in Ideal Brown Sugar? Does it have maltodexterin?
ReplyDeleteDextrose and maltodextrin, which are carbohydrates that are not free of calories. One cup of Splenda contains 96 calories and 32 grams of carbohydrates, which is substantial especially for those with diabetes but overlooked due to the label claiming that it's a no calorie sweetener.
i would love to make this, but i'm allergic to nuts. So with that said, is there a substitute for this "almond flour"?
ReplyDeleteYou could try finely ground sunflower seeds or freshly ground flaxseeds.
ReplyDeleteHappy Baking!
These are definitely the best low carb cookies that I've ever tasted. And that is saying a lot since I've tried many. Thank you Maria!
ReplyDeleteThank you! Glad you liked them. :)
DeleteBrilliant cookies.husband couldn't believe they were low carb with such a beautiful short texture!! thank you for sharing your talents!!!
ReplyDeleteSarah
Thanks for the kind words! Glad you liked them! :)
DeleteInstead of using erythritrol can I use more just like sugar or xylitol? These look awesome! I'm also wondering if you have ever left out the chocolate and added nuts instead?
ReplyDeleteThanks can't wait to try these!
You can try it, but the texture will probably be a little different. Erythritol (or Swerve) adds bulk.
DeleteAnother really fun idea that I saw on pinterest to do with these cookies is to take your muffin tin and turn it upside down. Take the cookie dough and form it over the back side of the muffin tin and bake. You then have a chocolate chip bowl that you can put the coconut milk ice cream into SO YUMMY!!! Something fun for the summer :)
ReplyDeleteYes! That is way healthier than the junk they put into ice cream cones! :)
DeleteI made these cookies today and I added in Almond extract and shredded coconut YUM :)
ReplyDeleteThey are our favorite. Thanks! :)
Delete