Before I get to today’s recipe, I wanted to mention that the Candida Kick-Start is back! If you’re dealing with candida (or think you are), or just want to clear sugar from your diet, this is the program for you. The two-week guided kick-start provides all the tools and strategies you need for a successful candida cleanse–plus the live, real-time support that you won’t get in other similar programs. An anti-candida diet can be a challenge, and having the support you need can really make all the difference! You can find all the course details here. There’s also an opportunity to take the course for free! More information at the bottom of this page.
And now, on to the cookies!
One of the consequences I recall about moving from my “regular” diet to an anti-candida way of eating is how despondent I was about giving up sweets. I know: “despondent” seems like an awfully strong adjective, one you’d more likely use for someone mourning the loss of a loved one than someone mourning the loss of milk chocolate. (But let’s be honest: milk chocolate, in my world back then, actually was a loved one).
I spent a lot of time concocting treats and desserts that would comply with the Stage One guidelines so that I could still enjoy a sweet treat and not feel deprived.
But things have changed since then. I’ve learned an enormous amount about candida and how it works in the body, as well as which foods work best to root it out and evict it from the premises. (And I broke up with milk chocolate).
Well, when it comes to playing in the kitchen, I’m like Chaser with a bone: I could focus on that activity pretty much all day, blissfully unaware of anything else around me. It wasn’t until one of the Candida Kick-Start alumni posted a message on our Facebook group, saying, “I am looking for the “ultimate” ACD cookie for stage one (maybe chocolate chip, etc). Maybe I am dreaming. . . “. that I realized I’d never created what I consider to be the “perfect” ACD-friendly cookie during my previous exploits in Stage One. Challenge accepted!
I’m here to tell her (and all of you), you can go ahead and live the dream! These cookies are a dense, chewy, and satisfying chocolate (or in my case, carob) chip cookie that actually tastes good–and that helps you clear out the candida, too. I’ve been baking up batches over the past couple of weeks as I tweaked the recipe, and had to keep intercepting the HH with his hand in the cookie jar! (I mean, really, the guy can eat anything. . . can’t he leave my cookies alone?).**
** Hmmm, yes, that does sound vaguely naughty.
[Hot out of the oven.]
So, what makes this cookie so good for you?
- Psyllium: psyllium husk is high fiber and water soluble, which means it acts as a “brush” to help trap and push out toxins from the digestive tract–candida and others. One of the most popular candida cleanses by Innovite uses psyllium right in its formula. Psyllium is also great to keep you regular–whether or not you’re dealing with candida!
- Chia: like psyllium, chia seeds absorb and expand to help flush toxins from the colon and remove byproducts of candida. They’re also a yummy superfood that offers protein and Omega 3s.
- Coconut flour/coconut oil: It’s well known that coconut oil contains caprylic acid and lauric acid, both highly effective against candida albicans. You can eat whole coconut meat as well, but the oil on its own is the most potent yeast-fighter. And besides, coconut just tastes good.
- Stevia: Because it’s a natural sweetener and has a zero glycemic index, stevia doesn’t affect blood sugar at all, and it won’t feed the yeast. It’s the only natural sweetener I use in Stage One of the diet.
- Sweet Potato: naturally sweet, this low glycemic vegetable won’t spike blood sugar levels, and will provide excellent fiber and a host of antioxidants to help reduce inflammation (a major symptom for many with candida). Sweet potatoes are also a great source of beta carotene, and may help to reduce risk of heavy metals (another factor that’s present in many with candida).
So what are you waiting for? Go bake some cookies!
Grain-Free Chocolate Chip Cookies
These are dense and chewy cookies that will really satisfy a sweets craving. Packed with psyllium and chia, they’ll also help support your body as it detoxifies; and coconut is a powerful antifungal. A perfect anti-candida cookie, I’d say.
¾ cup (180 ml) sweet potato puree (bake a sweet potato, then puree the flesh in a food processor)
6 Tbsp (90 ml) natural smooth nut butter or seed butter of choice
6 Tbsp (90 ml) coconut flour
1 Tbsp (15 ml) pure vanilla extract
6 Tbsp (90 ml) ground chia seeds (from about 3 Tbsp/45 ml whole seeds)
2 Tbsp (30 ml) whole psyllium husks
½ tsp (2.5 ml) English Toffee flavored pure liquids stevia (I use SweetLeaf)
¼ tsp (1 ml) pure stevia powder or ½ tsp (2.5 ml) pure stevia liquid, or more, to taste
1 tsp (5 ml) cinnamon
½ tsp (2.5 ml) baking powder
¼ cup (60 ml) virgin coconut oil
2 Tbsp (30 ml) unsweetened alternative milk of choice (almond, hemp or seed milk)
½ cup (120 ml) unsweetened carob or homemade chocolate chips
Preheat oven to 350F (180 C). Line a cookie sheet with parchment.
Place all ingredients except chips in a food processor and process until it comes together in a very thick dough. Stir in the chips by hand (don’t process again).
Using a small scoop or tablespoon, drop mounds of dough on the cookie sheet about ¼ inch (.5 cm) apart (these cookies won’t spread). Flatten the mounds until they are about ¼ inch (.5 cm) thick.
Bake for 10 minutes, then rotate the pan and bake another 10-15 minutes, until the bottoms are deep golden brown. Allow to cool completely before removing from parchment and eating (these taste much better at room temperature or cold–and even better the next day). Store in the refrigerator up to 4 days or freeze. Makes about 2 dozen.
Suitable for: ACD Stage 1 and beyond, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, yeast-free, vegan, low glycemic.
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