Recipe: Dr. Jiwani’s Nut Butter Cookies: Paleo Keto Vegan Low Carb Gluten-Free Egg-Free Dairy-Free Soy-Free

Nut Butter Cookies: Enjoying Life With Food Allergies

Dr. Jiwani’s Nut Butter Cookies will enhance your family’s healthy, allergy-free diet. Show your family that there is life after food allergies with Dr. Jiwani’s guilt-free goodies. We must start reversing the effects of the industrial revolution and the carb crazed processed foods that people are programmed to love. I want kids to be aware that healthy food can taste yummy.  Substitutes are critical, as most of us live to eat. Ever since Sesame Street’s Cookie Monster and the many delectable store bought options, I’ve wanted to indulge without triggering the onslaught of my many autoimmune diseases. When it comes to nut butter cookies, it’s hard to eat only one! This is why I prefer making goodies low carb, so you can enjoy the tasty treats without feeling deprived. The healthy fats in the various types of nut butter cookies makes them self-limiting and ideal for healthy weight loss eating plans.

Peanut Butter & Alternatives For Nut Butter Cookies

Peanut butter is a winning cookie flavour however peanuts are a common allergy. Additionally, the inflammatory fats & moldy aflatoxins make them an undesirable ingredient. Fortunately, many nut butters will serve as a yummy, healthy substitute for peanut butter. Nut butters can either be made in a Cuisinart food processor or purchased at your local grocery store. Please read the ingredient labels to ensure none of your allergies are used in the processing.

Nut Butter Cookies: Surrounded by Sunflower

If you are allergic to Sunflower Seeds, it is critical to note that sunflower oil is a common, cheaper oil used in many nut butters to create a smoother consistency. Store bought nut butters include almond butter, cashew butter, hazelnut butter, macadamia nut butter, peanut butter, pecan butter, walnut butter, sesame seed butter (tahini) & sunflower seed butter. Be cautious as some nut butters contain combinations of nuts that may not be represented on the main label. Always read labels to understand what you are buying before you buy it!

Nuttin’ Better For Nut Butter Cookies

I love using nut or seed flour for my baking as it provides fibre, protein, good fats and antioxidants.  Nut & Seed flours in baking keeps carbohydrates lower than grain flours, such as buckwheat, rice, corn, amaranth flours and other gluten substitutes like sorghum & tapioca starches. I have experimented with many nut and seed flours, thanks to my handy Cuisinart food processor grinding the nuts & seeds into a fine consistency.  There is a lot to be said for having the right tools to simplify your baking efforts.

Dr. Jiwani’s Nut Butter Cookies are ideal for those looking for an old school favourite, yet Low Carb, Gluten-Free, Egg-Free, Dairy-Free, Soy-Free, Corn-Free, and suitable even for those following Paleo, Keto, Vegan & Grain-Free Diets.

Health Benefits of Raw Organic Nuts & Seeds:

  • Lowers Cholesterol
  • Low Carbohydrate Content for Weight Loss
  • High Protein & Fiber for Stabilizing Blood Sugars & Bowel Regularity
  • Improved Brain Function & Prevents Alzheimers
  • Lowers Risk for Mortality & Chronic Diseases ( Gallstones, Cancer, Diabetes, Heart, Lung & Neurodegenerative Diseases) International Journal of Epidemiology 2015
  • High Antioxidants Reduce Inflammation


Once my health became an issue, I started reading labels and was astonished to find so much sugar 
& potential allergens (read “gluten-free” as a carb nightmare, and chock full of other allergies) in the cookies, often over 10 grams of Net Carbs per Cookie!

Typical Gluten-Free Peanut Butter Cookies Ingredient Label (Read in Horror!):

Ingredients:  Peanut Butter (Peanuts and Salt), Molasses, Grape Juice & Whole Rice Syrup, Organic Eggs, Flour Blend (Brown Rice Flour, White Rice Flour, Tapioca Starch, Sweet Rice Flour, Xanthan Gum), Dry Roasted Peanut Pieces, Gluten-Free Flavour, Baking Soda, Sea Salt.

Allergens:  Eggs, Peanuts. Produced on equipment that also makes products containing peanuts, almonds, walnuts, pecans, coconut, eggs, soy and milk.

This year I began my summer baking with Dr. Jiwani’s Nut Butter Cookies and I couldn’t make them fast enough for my family, so I thought I would share it as it is quite easy to make!

Happy Summer Everyone!

Dr. Jiwani’s Nut Butter Cookies

Serving:  60 Nut Butter Cookies

Corn-Free, Dairy-Free, Egg-Free, Gluten-Free, Legume & Soy-Free, Low Carb, Suitable for Paleo, Keto, Diabetic, Vegan & Allergy Conscious Diets*

Dry Ingredients

4 cups 400 g Raw, Organic Nut or Seed Flour (Almond Flour is used in Pictures)

1 cup 200 g Xylitol Xyla Brand Only (For Low Carb, Keto & Candida Diets)

OR

1 cup 200g Organic Coconut Sugar (For Paleo & Low Glycemic Diets)

OR

3 Pinch Stevia 

2 teaspoon 10 g Himalayan Sea Salt

1 teaspoon Baking Soda

Spices

2 teaspoon 10 g Organic Ground Vanilla Bean Organic Traditions Brand

Wet Ingredients

2 cups 480 g Organic Nut or Seed Butter  (Almond Butter used in Pictures)

½ cup Organic Coconut Oil (Healthiest) / Avocado Oil / Olive Oil / Ghee

Instructions

Preheat oven to 350 degrees

Line baking sheet with recycled parchment paper

Grind Nuts or Seeds with food processor into flour-like consistency

Set aside Nut or Seed Flour

Change the blade in the food processor, use the Dough Blade (Plastic S blade)

Measure & combine all dry ingredients into food processor:  Nut or Seed Flour, Xylitol or Coconut Sugar or Stevia (if using this sweetener), Ground Vanilla, Baking Soda & Himalayan Sea Salt

Pulse in Nut or Seed Butter and Coconut Oil until dough forms

Roll small balls of dough with hands, placing onto baking sheet and press down gently with a fork creating a criss-cross pattern

If dough is too wet (depending on type of nut or seed butter used), scoop teaspoon amounts onto lined baking sheet or put mixture into chocolate or cookie molds

Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean, depending on your oven, use caution after 20 mins

Cool Cookies for 1 hour to allow it to gel, to prevent breaking or crumbling

Serve with a smile, knowing that healthy goodness prevails in your household 🙂

 Tips

  • If you make a thinner cookie than shown, bake for a shorter time ~ 15-20 mins

  • If your mixture is wetter than cookie dough, you may need to bake longer, ~ 20-30 mins

  • I always make extra and freeze the remaining in Glass Lock Containers to ration the family.

  • AVOID PLASTIC due to cancer causing & hormone disrupting chemicals

  • Please avoid your specific food allergies. This recipe is allergy-free as above, when the correct ingredients are used as per the recipe above.

  • These cookies pack huge taste with a nutritional punch!
  • Adapted Recipe

 

Approximate Nutrition Per Cookie based on 60 cookies: 

Calories  112 Using Xylitol

Calories  125 Using Coconut Nectar

Protein 3 g

Net Carbs 2 g Using Xylitol

Net Carbs 5.5 g Using Coconut Nectar

Fat 10 g

Fiber 1 g


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This post is for educational purposes only and does not advocate self-diagnosis.  Due to individual variability, consultation with a licensed physician is highly recommended, prior to starting a natural treatment plan.

For further information, see Terms of Our Website.

 

This information is for educational purposes only and does not advocate self-diagnosis.  Due to individual variability, consultation with a licensed health professional, such as a naturopathic physician is highly recommended, prior to starting a natural treatment plan. For further information, see Terms of our Website.

 

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