When Travis and I began to understand just what candida is, how it wreaks havoc in our bodies, how vitally important a good diet is in eliminating the devastating little fungus, and how being rid of it would make us feel like singing in the rain…we started whining.
“What? No more bread? No more watermelon? No more cookies?”
But, like any dietary change, whether you’re going gluten-free, sugar-free, rhubarb-free, or Skittle-free, there are adjustments to make and new worlds to conquer in the kitchen.
It’s challenges like these that make very creative and talented people come up with new recipes like this one. No, I’m not one of them (that’s what I want to be when I grow up). The only credit I can take for this recipe is that my fingers typed the words in Google search…and…I clicked the mouse.
The real credit goes to Lisa over at The Prudent Wife. These cookies are grain-free and made with simple, allergy-friendly ingredients.
Is coconut oil nut-free?
Oh, one more note. These cookies are nut-free, even with coconut oil in them, because technically coconuts aren’t nuts. Confused?
You see, the FDA mandates that coconuts are considered a tree nut for labeling purposes even though they’re really a fruit.
Now I wonder why the FDA would lump a healthy fruit like coconut in with tree nuts which are among the top eight allergens. The folks over at the Food Allergy and Anaphylaxis Network tell us that coconut allergies are exceedingly rare; fewer than 10 reported cases.
I mean, the FDA certainly wouldn’t want to give people the impression they should avoid a healthy, lauric acid-filled, antimicrobial, antiviral, and antifungal oil that enhances the immune system, would they?
Coconut Macaroon Cookies
These delicious little coconut macaroon cookies are grain-free, sugar-free and made with simple, allergy-friendly ingredients.
- 3 cups unsweetened coconut flakes
- 1/4 cup plus 2 Tbs. warm water
- 1/4 cup plus 2 Tbs. coconut oil
- 1 pinch liquid stevia ((to taste – we like to about 30-60 drops))
- 3 eggs, beaten (beaten)
- 1/3 cup cacao powder ((optional))
- 1 tsp. vanilla extract
- Preheat oven to 400 degrees.
- In a large bowl, combine the coconut flakes with the warm water and melted oil. Stir well, completely saturating the coconut flakes.
- In a small bowl combine the eggs with the stevia and mix thoroughly. Pour the egg mixture into coconut flake mixture and stir well.
- If you want to make chocolate cookies, split the dough into two even parts and add the cacao to one of them. Mix well. You may want to add more stevia as cacao is bitter.
- With a small cookie scoop, drop each cookie onto an ungreased cookie sheet, or baking stone. Sometimes we flatten them a bit with our fingers or just leave them in the ball shape.
- Bake for 12-15 minutes.
- Let the cookies cool before removing from the pan. These freeze well. (We freeze ours in gallon zipper bags and eat them straight from the freezer.)
Note: Make sure you use unsweetened flakes or there will be hidden sugar in the recipe.
Note: Better Now Liquid Stevia comes in several flavors – have fun experimenting!
Have fun playing with different flavors and enjoy these delicious little cookies which you can indulge in on almost any diet.