These cookies were an experiment.  I decided to try to have another attempt at sugar-free as all the things I’ve made so far have either had a bit of an aftertaste from stevia or the cooling sensation from erythritol or xylitol.

I think these are actually very tasty and I was happy with the sweetness.  They didn’t taste artificial at all and I used such a small amount of erythritol that they didn’t have the usual cooling sensation.  Along with the erythritol I used Lo Han Guo, which is a non-caloric sweetener made from a ground fruit.  I haven’t used it half and half with another sweetener before and was worried the aftertaste would be very strong, but it really isn’t at all.

I also decided to experiment with a mixture of nut flours.  I generally stick with almond flour as I have it on hand, so it’s quick and easy.  But today I ground up cashews to make a cashew flour.  I’m really pleased with the texture and flavour this gave the cookies.  They’re a little softer than an all almond flour cookie and I think the cashew added a little sweetness.

I know I would have really liked some sort of dried fruit such as raisins or dates, but since I was trying to make these as low GI as possible, I decided against those.

I used Dandy Blend instead to give them a coffee-like flavour and raw cacao nibs in place of chocolate chips.

All in all, I’m very happy with the result of this experiment.  I’m looking forward to trying other flavours and combinations to come up with different cookies.  Maybe I’ll try using some cocoa next time.

So, here’s what I did…


To a large bowl, I added 1 cup of almond flour.

1june25Then I added a cup of ground cashews (measured after grinding).

2june25I added 1/4 cup raw cacao nibs and 1/4 cup chia seeds.

3june25And 2 tbsp. erythritol, 2 tbsp. lo han guo, 1/2 tsp Himalayan salt & 1/4 cup Dandy Blend.

4june25Mixed the dry together then added 1 local organic duck egg (what I had on hand) & 1/4 cup melted virgin coconut oil. Then mixed it all thoroughly.

6june25Dolloped onto a parchment-lined cookie sheet and baked at 350F for 12 minutes and cooled on a wire rack.

Sugar-free Grain-free ‘Coffee’ Cookies

  • 1 cup almond flour

  • 1 cup cashew flour

  • ¼ cup raw cacao nibs

  • ¼ cup chia seeds

  • 2 tbsp. erythritol

  • 2 tbsp. lo han guo (I ordered mine here)

  • ½ tsp. Himalayan salt

  • ¼ cup Dandy Blend (I ordered mine here)

  • 1 large oranic egg

  • ¼ cup gently melted virgin coconut oil

  1. Preheat oven to 350F

  2. In a large bowl, mix together all dry ingredients.

  3. Add eggs and oil and mix until well-combined.

  4. Onto parchment-lined cookie sheets, dollop mixture by the tablespoonful.

  5. Use a wet fork to press down the tops of the cookies.

  6. Bake for 12 minutes. Remove from oven and after 5 minutes, remove to wire rack to cool.