It was about 5 years ago when I flew back home to D.C. for a summer visit. It was nearly 11 pm by the time we got home from the airport and even though it was late, I was excited to hear more about this “Candida” diet. I asked my mom to tell me more about it!
Before she shared all she was learning, she excitedly handed me a bag of cookies. “Here, try these!” she said. You can eat cookies on the candida diet? These are made without any sugar? No butter or dairy? I was shocked! I seriously couldn’t believe that these sweet, ginger cookies were not only healthier, but totally delicious and still okay for this special “no yeast, no dairy, no sugar” diet. If I could eat cookies like that on the diet, even I could do it! It was that moment I decided to try the diet myself.
These cookies are not the exact replica of what I had tasted that night, but they are just as good! Our mom couldn’t remember the exact recipe she had used to make those cookies since it was quite awhile ago, but she did remember the important parts of the recipe. Healthy spelt flour, lots of fresh ginger and nothing but xylitol to sweeten! These puffed up a little bit more and created nice pillowy cookies and a delicious soft ginger middle. They are so good, even regular dessert loving folks like these! I added a simple coconut sugar coating as an option, which is not for the candida diet, but merely creates a nice crispiness and better pictures. But it really is not needed. Omit this step if you are in fact, following the candida diet. I promise you won’t miss it with plenty of fresh ginger, lovely vanilla extract and sweet candida friendly xylitol! Enjoy!
Sugar-Free Ginger Cookies (dairy-free)
2 cups Spelt Flour
1 Tablespoon Ground Ginger
1/2 teaspoon Sea or Pink Salt
1/2 teaspoon Cinnamon
1 teaspoon Baking Soda
2/3 cup Xylitol
1 1/2 Tablespoons Fresh Ginger, peeled and grated
1 Tablespoon Fresh Lemon Zest
1/2 cup Grape seed Oil or Coconut Oil
1/2 teaspoon Natural Butter Extract
1/2 teaspoon Pure Vanilla Extract
2 Tablespoons Coconut Sugar (optional)
Preheat oven to 350 degrees.
In a medium sized mixing bowl, whisk together the first 5 ingredients.
In a separate bowl, combine the xylitol, egg, fresh ginger, lemon zest, oil and extracts. Add the dry to the wet and mix until combined.
Roll dough into small balls, gently roll in the coconut sugar if desired and place on the prepared pans. Bake for 7-9 minutes.
*The egg can easily be replaced with a vegan egg-replacement or applesauce. However, if you are following the candida diet, applesauce will not work for the diet. If using an egg product, check there is no sugar in it.