Tag Archives: cookie

Autumn Dropped Nuts

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Sorry, I think I meant “Autumn Nut Drops” in the title… but you clicked, didn’t you?

So, this is a low-carb cookie of sorts because it uses predominantly NUT based flour (nut nuts, not human nuts… though that seems like it might be even lower carb).

It’s roughly 80 calories a cookie, won’t make a whole lot (unless you double the recipe) to tempt you, with 4g of carbs, 8g of fat (GOOD FATS GUYS), 3g of protein, 1g of fiber, and only 37 mg of sodium.

I was aiming for a sort of “fall flavor,” with more fall/winter type spices like nutmeg, cinnamon, etc. This cookie goes well with cider… and even better with wine (Pinot Noir–dunk ’em).

Preparation

  • Preheat oven to 350.
  • IF you wish to make your own homemade nut flour, get nuts and “Grind” in a food processor (I know, I know, who wants to do that. It’s easy as shit though).
  • Get cookie sheet out, or any sort of oven safe container–this recipe only yields about 16 cookies, so you can use something smaller and less cumbersome.
  • Put either parchment paper or aluminum foil on tray.

Ingredients

  • 2 1/2 cups any nut flour (I used Brazil Nut flour… by grinding six ounces of Brazil Nuts in a food processor. Yes, I’m a bad ass).
  • 1/4 cup all-purpose flour.
  • 1/2 cup egg substitute/egg beater/break free egg, etc.
  • 1/2 cup Stevia (“Stevia in the Raw” to be exact).
  • 1 tsp cinnamon.
  • 1 tsp vanilla extract.
  • 1 tsp baking powder.
  • 1/2 tsp clove (You may use the body of Clove from The Hunger Games for this. OOPS SPOILER).
  • 1/2 tsp nutmeg.

Instructions

  • Mix all that shit in a bowl (fuck separate bowls, ain’t nobody got time for that).
  • Using a tablespoon (or your fingers like a real caveman), put drops of dough on sheet that are roughly 1 to 1 1/2 inches in diameter.
  • These cookies do not need to be placed super far apart–they should not spread (I said “should not,” not “will not”–I am not a seer; I cannot predict the chaos theory that is ovens and your baking skills).
  • Bake in oven at 350 for 14 minutes, or until they smell done (you heard me).
  • EAT.

You MAY wish to add more of whatever spices you prefer–this cookie has a subtle flavor to it, so if you want something with more kick, feel free to add more.

Be warned, though–when I say “subtle flavor,” I mean that level of sweetness and satisfaction that makes you suddenly eat the whole batch and sob in the bathroom. You know what I’m talking about.

I do think you could probably make this completely gluten-free if you reduce the egg by 1/2 cup so it’s not quite a runny dough–I actually planned on this to be gluten-free, then accidentally added too much egg, had no more nut flour, and tossed in a bit of all-purpose to make the dough something that didn’t look like snot.

I guess you could say the whole process drove me a little… nuts.

…YEAAAAAAHHHHHHHHHHHHHHH!!!