In Purrsuit of Flavours & Wordy Wedneday: Dad’s Cookies

Thanks to Comedy Plus 
for hosting the Wordless Wednesday Blog Hop.

Thanks to Shoko and Tyebe of the Canadian Cats and Nelly and Phenny of Easy Blog for hosting this yummy day.

Xena: I’m hoping for some yummy strawberries as my Valentine’s treat. Or some blueberries or black-berries or raspberries. Mmmm, berries.

Lucy: You love everything having to do with food Xena…well, except lettuce and spinach and garlic. Me, I’m hoping to get a nice card from my guy Achilles. Even better, I hope I get to see him, but I don’t think that’s gonna’ happen. So I’ll settle for some berries and a card!

We have Dad’s favorite cookie recipe to share with y’all today. Remember, he can’t eat gluten or dairy and some other “normal” stuff. This recipe also fits nicely into our Dr. Gundry way of eating to “create a healthy gut.” I hear we’ve started on the same diet as Mom and Dad for the same reasons they are on it. I haven’t noticed. It’s pretty much the same as we’ve been eating, except more organic food and only grass-fed meat. All that to say, these aren’t going to be your regular chocolate chip cookies. They look and taste a bit different. But if you are on a restricted diet, they are great! Anyhoo, here we go.

Gluten-Free, Sugar-Free, Dairy-Free Chocolate Chip Cookies
1 C ghee*, softened (Mom uses about 2/3 C ghee and 1/3 C Spectrum Culinary Organic All-Vegetable Shortening)
5 Tbsp Truvia
1 1/3 C packed Swerve Brown Sugar
Cream together in a large bowl until smooth.

2 eggs
2 tsp Vanilla Extract
Beat eggs in one at a time, then stir in vanilla.

1 tsp Baking Soda
2 tsps hot water
1/2 tsp salt
Dissolve baking soda in water and add it and the salt to the mixture.

3 C Almond Flour (next time Mom’s going to try a mixture of Almond Flour, Coconut Flour and Millet Flour)
2 C Lily’s Dark Chocolate Baking Chips (you can use a little less if you want)
1 C chopped walnuts (optional, and Mom leaves them out at Dad’s request)
Stir all into batter.

Drop by tablespoons onto cookie sheets lined with parchment paper. (If you skip the parchment paper, expect to end up with nothing but cookie crumbs to top your ice cream.)

Bake for about 10 minutes in a preheated 350 degree F (175 degrees C) oven, or until edges are nicely browned. Allow to cool completely on the parchment paper.

*From Mom: No need to buy that terribly expensive ghee in the grocery when you can easily make it yourself! Here’s how: First, know that you will lose a quarter or 1 stick of the butter in making this. So plan your containers to each hold about one stick of butter. Put your butter in a small sauce pan over very low heat. Leave it for about 30 minutes. Longer is ok. There should be a white bubbly and/or crusty top that you can scrape off with a tablespoon and pour into your grease jar to discard. Very slowly pour the clear, yellow ghee into your containers. Be careful to not pour in the white part that has settled to the bottom. You can also use a turkey baster, but that takes longer. When you get all the clear yellow that you can, discard the white part that’s left. Let it cool and refrigerate. The reason we divide ours into 3 parts is so that we can let one of them sit out and be softer to use. If you don’t want to do that, you can pour it all into one container.

Until next time,
Lucy and Xena Schnauzer Warrior Princess