Many of us have or suspect we have food sensitivites. Many of the symptoms we experience do not seem to be related to ingestion of a particular food. For instance, a rash or eczema, joint pain, headaches, foggy brain… And then the symptoms that we may associate with something we have eaten: nausea, intestinal distress. In my case, I suspect egg protein is causing a small patch of eczema. I’ll eliminate egg from my diet for a month or so and see if the patch clears.
Wanting a little sweet – I decided to make a gluten free and egg free cookie and here is what I came up with (I made the almond version):
Peanut Butter or Almond Cookies
1/2 cup butter, unsalted
8 ounces peanut butter — or almond butter
2/3 cup brown sugar
1/4 cup flax seed — ground
2 tablespoons milk
1 teaspoon vanilla — or almond extract if making almond cookies
1 cup brown rice flour
1/3 cup glutinous rice flour
1/4 cup almond meal
1 teaspoon baking soda
1/2 teaspoon sea salt
1/3 cup sesame seeds — to roll; optional
Cream butter and sugar. Add milk, extract and flax seed. Mix together rest of ingredients and add to butter mixture. Form into 1″ diameter balls. Roll in sesame seeds. Bake 375 for 8-10 minutes
Per Cookie: 84 Calories; 5g Fat (56.8% calories from fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 89mg Sodium.
If you want to make these dairy free you can substitute the butter with coconut oil and the milk with water.