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I am on a quest for the perfect cookie for me. I eat a paleo-ish diet: always gluten free, often paleo. I agree that food out of a box is not nutrition (but I still eat it on occasion). I desire to be healthy, and yet sometimes I crave a cookie.
Most paleo cookies out there use almond flour. I tried that for awhile. I can take about one cookie. After one, I still want to keep eating them, but I end up feeling like I have rocks in my stomach. Too heavy. No thank you.
Coconut flour is ok, but when I tried it with brownies they were much too dry. And I don’t have easy access to coconut flour in Japan. (Although I may also find baking difficult in Japan, so it may be a moot point).
Straight-up gluten-free deserts are tasty, but too often give me a light-headed and queasy feeling from all the sugar and easily digested flours.
There must be a way you can make cookies from a mix of straight up vegetables? You can basically make a cookie out of just egg, and you can make pancakes out of egg and banana (I tried it once and it was fine, but pancakes are an excuse for maple syrup for me, and then the syrup went to my head. So they’re probably not worth it for me).
Which vegetables do you think would work best? I’m curious about parsnip, as it’s a bit sweet and spicy already. And of course carrot cake exists, so it seems like you could make something out of that (I tried a kugel out of basically just carrot, apple and egg, though, and it was pretty bland). Otherwise probably some sort of bland vegetable. There seem to be a lot of zucchini-cookie recipes on the web, but I think they all include flour.
Please give me pointers on my quest if you’ve heard of vegetable-based cookie!
Cow
Hi anotherworldinstead,
Congrats on your new blog! It’s very pretty. Thanks for the heads-up about it! I definitely enjoy reading it.
My first thought when I read this post was “Sweet potato!” But I couldn’t find any really good recipes.
Here’s one that’s 50% flour-like-thing: http://www.thehealthyhomeeconomist.com/pumpkin-cookies-grain-free/
And here’s another option, using sweet potato flour for cookies:
1 cup sweet potato flour
1/4 cup canola oil(or safflower)
1/8 cup honey
1/4 cup water (or any other non-dairy milk substitute)
a dash of salt
1/2 TB baking powder
(see http://www.amazon.com/Zocalo-Sweet-Potato-Flour-1lb/dp/B0032BYMJE for full recipe, in one of the comments).
I assume you’ve also had a pumpkin cut in half, filled with a tiny bit of brown sugar, raisins and nuts, and then microwaved (face down, with a bit of water) ? Doesn’t qualify as a cookie, that’s for sure, but one of my go-to desserts in winter (the other being microwaved banana! I’m classy).
HT
Yo,
Just wanted to point out that there are gf flours that aren’t what I assume you mean by “easily digestible” (like white rice flour?) Teff, sorghum, and brown rice are supposed to be good. I like the mix in this post: http://glutenfreegirl.com/gluten-free-whole-grain-muffins/ (maybe I’ve sent that to you before?). It’s not paleo, of course, and I have no idea where you’d get these in Japan (I only find some of them, like teff, at Whole Foods here), but I love making a big mix and having it on hand when needed. I am also in love with baked goods. It’s a wonder I don’t weigh 300 pounds.
Good luck with the cookie search.
Sam
I’d be keen to know to! How about pumpkin, banana, carrot, sweet potato instead of the sweet potato flour? I mean, does it need to be flour?