Rosedale Almond Cookies/Muffins

20

Amazing muffins, and the same recipe for the cookie with slight adjustments listed below.  We often take these on trips, easy snack, tasty treat, very filling.  Add a few blueberries on the top and even more delicious!

fiona muffin smaller 300x2252 Rosedale Almond Cookies/Muffins










 

Ingredients:

  • 2 cups almond flour
  • 1/2 cup xylotol (or sugar substitute you like) you can reduce this to 1/4 cup as you like.
  • 1/2 cup coconut oil or butter (half stick of butter)
  • Pinch of salt
  • Pinch of baking soda
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/4 full fat cream (or little less for more of a cookie, it also works without it)
  • Sprinkle of nutmeg and cinnamon to your liking. I use about a teaspoon of each.
  • 2 eggs (if you like them a little more dry, cut it back to one, or more muffin like add 3 or 4 eggs)
  • Other options..
  • We always throw in a half cup of almond chunks for crunch, half cup of coconut unsweetened flakes, spoonful of almond butter.  Another option is to put 3-5 blueberries on the top just before they go in the oven.  Whey protein is something else you can add as well, or 78% sugar free cocoa/chocolate chips.  Once you have the base down, you can get really creative here.

Directions:

  1. Preheat the oven at 400.
  2. In two separate bowls, mix all the dry stuff together, and then all the wet stuff together.  If you are going to add some of the almond butter, heat it a little so it mixes easier with the wet stuff bowl.  If the mixture is a little runny then use a muffin tray, or you can add a little more almond meal to thicken it up a little.  Melt the coconut oil or butter first so that it all mixes well.
  3. Then pour the wet stuff in to the dry stuff, and keep stirring till it is all mixed pretty well.
  4. Grease with butter the cookie sheet or muffin tray.  My mixture is always a little runny so a muffin tray works great and I fill each pod about 3/4 full.  If you opt for the thicker mix, then use a table spoon and dollop the mix leaving some space around, on a try you should be able to get about 12 cookies, unless you want to make mini cookies.
  5. Cook for about 15 minutes, keep and eye depending on how big your cookies/muffins are, small will need less time, larger a little more.  Light golden brown on top.  This time is with a convection oven.
  6. Will make around 12 nice sized muffin/cookies.  I am guessing around 6-7 grams of protein, and with great fats, and really low carbs icon wink Rosedale Almond Cookies/Muffins .
We always have some with us when we travel and other healthy food options are slim pickings.
We love Honeyville almond flour Rosedale Almond Cookies/Muffins in a 5lb bag which is a lot cheaper than what we have found at the store.
 
For the muffin, the mix will be this runny (see below).   The middle tray you can see almost 3/4 filled and ready to go in the oven.   After 15 minutes, they were nicely browned but because they are quite deep, I placed a sheet of foil over the top so they would not brown any more, but gave them another 4-5 minutes, you can see the middles were still a little moist on a few of them.  Yummy, moist, soft. Once cooled if there are any left, I store in a plastic sealed tub to stop them from drying out, they would last for a few days… but they never make it that long.
fiona muffin mix sm 300x22511 Rosedale Almond Cookies/Muffinstray before cooking1 300x2259 Rosedale Almond Cookies/Muffinsalmost done1 300x2255 Rosedale Almond Cookies/Muffins

 

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20 Comments

  1. Lionel Laragy
    Posted December 8, 2011 at 10:23 pm | Permalink

    I respect your work , thanks for all the informative articles .

  2. deb
    Posted December 10, 2011 at 8:41 pm | Permalink

    where do you get 78% sugar free cocoa/chocolate chips? can you provide a link please? thank you!

  3. Stephany
    Posted December 12, 2011 at 12:07 pm | Permalink

    Hey there, You have done a fantastic job. I will definitely digg it and individually suggest to my friends. I’m sure they’ll be benefited from this website.

  4. Edward Wells
    Posted January 13, 2012 at 4:53 pm | Permalink

    Looks good except that looks like a no stick muffin pan, which I have heard gives off poisen gases.

  5. Jean
    Posted January 17, 2012 at 4:58 pm | Permalink

    We love the almond cookies/muffins. Is there a limit to how many we can eat in a day?:

    Thank you for the work you do.
    Jean Ann

    • Dr. Ron Rosedale
      Posted February 9, 2012 at 12:16 pm | Permalink

      From the Rosedale Team; Depending on your mix and size there is about 4 grams of protein in each, so keep an eye on your protein per day. Also, try to make them not so sweet as you do not want to feed a sweet tooth even on acceptable sugar replacements.

  6. Posted January 31, 2012 at 7:34 am | Permalink

    My family loved these muffins! The muffins were moist and spongy with a delicious flavor. They were especially good with blueberries mixed in. I used 1/4 cup of stevia as the sweetener. The muffins were quite sweet so I may reduce the amount I use the next time I make them.

    • Dr. Ron Rosedale
      Posted February 9, 2012 at 12:13 pm | Permalink

      Glad you liked them.

  7. Paul Widner
    Posted June 20, 2012 at 10:34 pm | Permalink

    I also would like to know what 78% sugar free cocoa/chocolate chips you recommend.

    Thanks,
    Paul

    • Dr. Ron Rosedale
      Posted July 18, 2012 at 5:11 pm | Permalink

      The team is traveling right now so we cannot get our hands on the one brand we have used right this minute, I believe it was either from wholefoods or trader Joes.

  8. Emily
    Posted July 13, 2012 at 11:10 am | Permalink

    The recipe says “1/4 full fat cream”–1/4 what? cup?

    • Dr. Ron Rosedale
      Posted July 18, 2012 at 5:08 pm | Permalink

      From the Rosedale Team; Sorry about that, yes 1/4 cup. If you want them a little more cookie like you can actually take the eggs out all together and they become more crunchy once they have cooled.

  9. Posted July 30, 2012 at 5:47 am | Permalink

    Has anyone substituted Stevia for the sugar? Proportions? Other necessary adjustments? Thanks!

    • Dr. Ron Rosedale
      Posted August 17, 2012 at 12:10 am | Permalink

      Stevia or xylotol work great as sweeteners.. though it is always good to use sparingly.

  10. Breanne
    Posted December 20, 2012 at 11:37 am | Permalink

    On the Rosedale Plan is it recommended that all the fibrous vegetables and carbs included in nuts, avocados in total do not exceed 100gr carbs daily ? or does it not matter?

    Also coconut milk that has only 1.2 grams carbs per 100ml and fat no protein is that ok to have in coffee with stevia only or raw cacao powder (which has no sugar, has high fiber and loads of magnesium)?
    In addition being very satisfying it makes the plan sane in the first 3 weeks just having that extra option. Thank you!

    • Ron Rosedale, M.D.
      Posted December 20, 2012 at 10:59 pm | Permalink

      From the Rosedale team; Regarding the vegetables and the nuts, we have always just counted the protein and only eat when ou are hungry, making sure of course that they are non starchy veggies. Little coconut milk there are many so choose carefully is fine to have in your coffee, stevia and raw cacao is all good too.

  11. J.Z.
    Posted October 19, 2013 at 2:52 pm | Permalink

    Dr. Rosedale- Great recipe. Thanks so much! Also, your book is excellent. I’m a 45 year old woman, who has struggled to drop weight. I only need to lose 10-15 lbs, but it might as well be 50! I’ve done a VERY low carb diet in the past and only dropped 6 lbs in 6 weeks. Finally, yesterday, from your book, I had the revelation that my problem may be too much protein! It’s rare to hear that, but your explanation makes sense. Who knew? Yesterday, low protein and low carb intake, translated into a 1 lb. weightloss. Here’s hoping for the best and if this works for me it will be a true answer to prayer! Thank you! Thank you! :-)

    • Ron Rosedale, M.D.
      Posted November 21, 2013 at 1:53 am | Permalink

      We are glad you like them.

  12. Ann Patterson
    Posted April 13, 2014 at 2:44 pm | Permalink

    Dear Dr. Rosedale, I am a convert! After many years of HCLF, Atkins, Paleo, and low carb of every other color, I have finally found you. My copy of your book is absolutely dog eared! I think that you are on the right track and I thank you for helping me get on the right track! Also, I made your muffins this morning, but made a couple of changes due to the fact that I don’t have any muffin pans. I used 3 eggs instead of 2, baked at 350 instead of 400 and used an 8″ square baking pan. I also used a brown sugar substitute called “Just Like Sugar-Brown” as the sweetener. To prepare the pan, I buttered the bottom and the sides and then put parchment paper on the bottom and buttered it again. I baked the bread for 21 minutes, cooled it and cut it into 12 pieces. It is absolutely delicious! Thank you again! Sincerely, Ann

  13. Posted July 20, 2014 at 9:10 am | Permalink

    This recipe looks fantastic! Especially for those of us trying to cut back on gluten and flour. Having a treat now and again is really crucial for effective dieting. It is important not to feel deprived – I can’t wait to try them!

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