The trick to getting through the holidays while staying on a gluten- and sugar-free diet it to make sure you have treats like these to indulge yourself. These sweet, rich cookies are a take on flourless chocolate cake, using ground walnuts as the flour.
Reader Peg H-S sent me this recipe asking, “Can you take the sugar out?” I’m so glad she did, as these are my new favorite cookie!
The original recipe is from Epicurious by Francois Payard.
The renovation: The recipe called for three cups of confectioner’s sugar, which is a fine, dry powder. Generally, you substitute 1/2-3/4 cup of agave syrup for sugar. But the challenge was to get the texture right, when swapping out a wet ingredient for a dry one. I removed the egg whites, and substituted flax seed as a binder. It took two tries to get these right, but they are amazing.
Kid tested and approved!
vegan, gluten-free, low-sodium, reduced-sugar diets