Cookie Monster Biscuit (Paleo Friendly and Sugar-Free!)

I came up with this recipe because I am currently on a Candida diet, which includes multiple food restrictions including no bread products or added sweeteners of any kind, besides stevia. I had to get creative, so I came up with the recipe below, and it has definitely saved me when I am having a craving! If you can have sugar, you can try substituting the stevia for honey or maple syrup. I have not tried this yet, so I’m not sure how much to use. You can always taste the dough and sweeten it to your liking. =) Enjoy!

Makes about 8-10 biscuits depending on the size you make them

• 2.5 cups blanched almond flour
• ½ tsp sea salt
• ½ tsp baking soda
• ½ tsp ground cardamom
• 1/8 tsp of cinnamon
• ½ tsp stevia powder
• ¼ cup melted coconut oil (cooled)
• 2 large eggs
• ½ tsp vanilla (sugar free/alcohol free if on a Candida diet)
• 1 cup frozen blueberries defrosted or briefly heated in the oven until soft and juicy! (cooled and make sure to use the juices as well!)

Preheat oven to 350 degrees. In a medium size bowl, combine almond flour, salt, baking soda, cardamom, cinnamon and stevia.

In a medium-large bowl whisk wet ingredients together: melted coconut oil, eggs and vanilla. Then add blueberries plus any juices to the wet mixture. Stir by hand with a wooden spoon.

Add dry ingredients to wet and stir to combine. Using a cookie dough scooper, add about 2 scoops of dough per biscuits, to a baking sheet lined with parchment paper (or a Silpat works too!) Slightly flatten each biscuit so the two scoops squish together. Space about 1-2 inches apart.

Cook at 350 degrees for 15 minutes or until edges are slightly browned. Let cool for a few minutes prior to serving. Top with grass-fed butter or vanilla coconut whipped cream if you desire! =)

**If you’re not a blueberry fan or just want to mix it up, you can use frozen blackberries instead of blueberries!