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So many people struggle with grains early on in a low histamine diet, so try these grain-free low histamine cookies, teeming with vanilla flavor and a strong almond base. They're just sweet enough to satisfy as a snack or a treat at the end of a long day!
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- About this recipe
- Ingredients
- How to make low histamine cookies: step-by-step instructions
- What to do with almond cookies
- Homemade Low Histamine Cookies Recipe Card
- 📖 Recipe
- Vanilla Almond Cookies (Grain-Free)
- Ingredients
- Instructions
- Notes
- Nutrition
About this recipe
Low Histamine Dessert. For me, one of the toughest things about a low histamine diet is the loss of sweets. Or at least, it feels like a loss of sweets, since you're not supposed to have sugar outside of a short list of fruits. In fact, when I first developed this recipe, if I'd eaten any more sugar than you'd find in a mango or an apple, I get a stomachache.
Low in Sugar. So when formulating this low histamine cookie recipe, I was careful to not only keep the ingredients low histamine, but also to keep the sugar level low. This low histamine almond cookie recipe only contains 7 or 8 grams of sugar per cookie, and all of it is coconut sugar. Coconut sugar has much less impact upon your blood sugar levels (fluctuations of which can trigger histamine release) compared to refined sugar, which is why I stuck to it for this recipe.
Ingredients
Monk Fruit Extract: added for extra sweetness, and a bit of salt for further emphasizing the sweet flavor.
Vanilla Powder: this was switched out for the vanilla extract, to make it truly histamine-friendly, and voila! The perfect recipe. It takes just 30 minutes & one bowl to put together, and you can clean up any mess while your cookies are baking.
How to make low histamine cookies: step-by-step instructions
Step 1. Preheat oven to 375°F (190°C), then place a silicone mat or parchment paper onto the baking tray before putting together the dough.
Step 2. Measure and mix all dry ingredients together in a large bowl, except for salt (it will be used for topping).
Step 3. Put the egg and coconut oil (or ghee) into a the bowl and mix thoroughly.
Step 4. Immediately scoop 8 cookies onto tray in tablespoons and sprinkle an even amount of the salt onto the top of each cookie. If you plan to eat these with any type of salted sauce, you may want to omit the salt, but I think it makes them taste sweeter when eaten alone.
Step 5. Bake for 10-12 minutes on top of silicone mat, then remove from oven. The cookies should be slightly browned on the bottom & firm when done. Immediately take the silicone mat off of the tray and place it onto a cool surface, to avoid burning the bottom of the cookies with lasting heat from the baking tray. The cookies are pretty sturdy, so don't worry about breaking them apart. Allow them to cool for at least 5 minutes before you serve them, even if you're using them to make faux pie (see notes).
Recipe notes & tips
Making It Vegan.Since the egg mainly acts as the binder in this recipe, you would do just as well to make a flax egg in place of the existing egg, and voila! Veganized.
Subbing Flours.While I haven't tried it myself, you may be able to substitute up to ½ cup of the almond flour with coconut flour, but you'll have to add one extra egg for every ¼ cup of coconut flour used. I highly recommend sticking to the almond flour, and simply seeking a different recipe if you can't tolerate nuts.
Subbing Sugars.While I haven't tried it myself, date sugar would probably work basically the same as coconut sugar, based on their properties. Just remember to use a solid sweetener rather than liquid, no matter what you try to sub with!
Freezing the Cookies. Since my freezer is already teeming with leftovers, I appreciate that you only get 8 cookies out of this as written (though it can easily be doubled). I usually make these every other week and keep them in the bottom shelf of my freezer, serving them up as the base for a faux pie (see below). You can safely freeze these cookies for up to 6 months, and defrost them at 375°F (190°C) for 3-5 minutes.
What to do with almond cookies
- eat them plain
- crumble them over a tolerated ice cream or yogurt
- turn the base into a base for a berry pie with homemade granola on top
Also, make faux pie!I love using coconut cream & fruit to make these cookies into the base for a faux pie! My fruit of choice is usually blueberries, for their natural antioxidants and low sugar level, but I also love peaches, mango, and raspberry (in moderation). Simply microwave a frozen cookie for 20 seconds, and then serve with a handful of fresh fruit and a couple spoonfuls of coconut cream; a sprinkle of salt enhances the sweetness. If using frozen fruit, microwave the cookie and the fruit together.
Homemade Low Histamine Cookies Recipe Card
As always, if you like the recipe, I really appreciate a review or comment!
📖 Recipe
Vanilla Almond Cookies (Grain-Free)
A slightly sweet, sturdy cookie, teeming with vanilla flavor and a strong almond base!
4.77 from 13 votes
Print Pin Rate
Course: Dessert
Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 30 minutes minutes
Servings: 8 cookies
Calories: 154.13kcal
Author: Max
Ingredients
- 1 cup 120g almond flour, [make SURE it's super-fine almond flour, and organic, if you can find it]
- ¼ cup 60g coconut sugar
- ½ teaspoon 1g pure monk fruit powder, [NOT the sweeteners based in erythritol, but the real stuff]
- 1 teaspoon 2g baking powder
- â…” teaspoon 2g vanilla powder, [a heaping half teaspoon also works]
- 1 large or extra large egg
- 2 Tablespoons 30 ml melted coconut oil, [you can also use ghee for a crispier cookie, if you can handle some dairy]
- ¼ teaspoon 0.5g sea salt (optional)
Instructions
Preheat oven to 375°F/190°C.
Measure and mix all dry ingredients together, except for salt (it will be used for topping).
Place the silicone mat or parchment paper onto the baking tray before finishing putting together the dough.
Add in the egg and coconut oil (or ghee) and mix thoroughly.
Immediately scoop 8 cookies onto tray in tablespoons and sprinkle an even amount of the salt onto the top of each cookie. If you plan to eat these with any type of salted sauce, you may want to omit the salt, but I think it makes them taste sweeter when eaten alone.
Bake for 10-12 minutes on top of silpat, then remove from oven. The cookies should be slightly browned on the bottom & firm when done. Immediately take the silpat off of the tray and place it onto a cool surface, to avoid burning the bottom of the cookies with lasting heat from the baking tray. They're pretty sturdy, so don't worry about breaking them apart.
Allow the cookies to cool for at least 5 minutes before you serve them, even if you're using them to make faux pie (see notes). Enjoy!~
Notes
FLAX EGGS. Since the egg mainly acts as the binder in this recipe, you would do just as well to make a flax egg in place of the existing egg, and voila! Veganized.
FLOURS. While I haven't tried it myself, you may be able to substitute up to ½ cup of the almond flour with coconut flour, but you'll have to add one extra egg for every ¼ cup of coconut flour used. I highly recommend sticking to the almond flour, and simply seeking a different recipe if you can't tolerate nuts.
SUGAR. While I haven't tried it myself, date sugar would probably work basically the same as coconut sugar, based on their properties. Just remember to use a solid sweetener rather than liquid, no matter what you try to sub with!
Nutrition
Serving: 1g | Calories: 154.13kcal | Carbohydrates: 11.01g | Protein: 3.93g | Fat: 11.46g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 27mg | Sodium: 55.44mg | Fiber: 2g | Sugar: 8.18g
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