Keto cookie dough is a thing
With the right conditions, BHU cookie dough can be eaten by the spoonful without breaking faith in your keto diet. The bhu type of keto cookie dough uses pea flour, nut butter, and monk fruit. Since it has no eggs, it can be enjoyed raw. But it should be kept tightly covered and refrigerated to prevent the growth of airborne molds.
Have you ever considered where cookie dough and cookies came from?
Test cakes were perhaps the first cookies. Flour and sugar were thrown together and moistened with milk or water, or even wine. This primal cookie dough was flattened out and baked as small cakes on a flat rock. They originated in seventh-century Persia (Iran). So say the Iranians. They were early sugar cane farmers.
Conflict and discovery brought biscuits and sugar to the Mediterranean and Europe. Cookies were popular in European cities by the 14th century. Renaissance cookbooks had many cookie recipes.
Elizabethan England loved a short, square egg yolk and spice cookie baked on parchment paper.
Technology expanded cookie options after the Industrial Revolution. All cookies have wheat flour, sugar, and fats like butter and oil.
European settlers introduced their cookie recipes to America. New World dishes were swiftly adapted. American butter biscuits resemble English tea cakes and Scottish shortbread.
Southern housewives may have created the first tea cakes using butter and rosewater.
Jumbles, Plunkets, and Cry Babies, the first American cookies in cookbooks, were well-known to housewives, but their contents were never specified. So we can only guess their ingredients. US technology led to new cookie ingredients. The railroad made coconuts and oranges more accessible. Cookies started using cereal after the Kellogg brothers invented cornflakes in the late 1800s. In the 1930s, electric refrigerators made icebox cookies popular.
These global cookie variations are popular. Animal Crackers came from England as “Animals.” American manufacturers made these in the late 1800s. “Animals” became “Animal Crackers,” and the square box with a circus cage and a handle appeared. After Barnum’s circus became famous.
The Anzac Cookie was originally a hardtack biscuit for Australian servicemen. These biscuits replaced bread because they lasted longer.
Italians call cookies biscotti. It means “twice cooked.” These cookies are baked in logs till golden brown. After cutting into cookies, the logs are rebaked.
Biscotti is popular abroad. It’s a zwieback in Germany and a rusk cookie in the Netherlands.
In 1937, Ruth Graves Wakefield unintentionally invented the chocolate chip cookie in Massachusetts. She owned the Toll House Restaurant and produced cookies for customers.
She ran out of baker’s chocolate while making “Butter Drop Do” cookies. Instead, she used a bar of semisweet chocolate, which didn’t melt into the dough. The cookies had never been chocolate-dipped before. She initially called the treats Toll House Crunch Cookies.
After Betty Crocker featured the cookie on her radio show “Famous Foods From Famous Eating Places” in 1939, chocolate chip cookie requests exploded. Ruth and Nestle agreed to print the recipe on the back of their Semi-Sweet Chocolate Bar wrapper, and the rest is history.
1997 made the chocolate chip cookie Massachusetts’ official cookie. Fig Newton’s origin is unknown. According to one account, Philadelphian inventor James Henry Mitchell invented jam-filled cookies in 1891 by inventing the apparatus that makes them. The January 1892-patented cookies were named after Newton, Massachusetts.
Charles Martin Roser of St. Petersburg, Florida, allegedly created the Fig Newtown in 1899. Folklore says he sold the rights to his fig biscuits for $1 million, but there is no proof. His company created biscuits and candy.
French aristocrats began eating ladyfingers in the 11th century. “The Lady Finger Specialist” Specialty Bakers Inc. in Marysville, Pennsylvania, became famous for these in the early 1900s.
In the 1700s, German Protestant settlers in Pennsylvania’s Nazareth region created the Amish Sugar Cookie, also known as the Nazareth Sugar Cookie. The cookie resembles the state’s Keystone. But getting back to your keto cookie dough . . . Almond flour is the flour of choice when it comes to keto cookie dough. Antioxidants, vitamins, and minerals in almond flour may be healthy.
Manganese aids wound healing by clotting blood. Manganese aids glucose and cholesterol digestion.
Magnesium-rich almond flour may improve blood sugar management.
Almond flour has other health benefits:
- The monounsaturated fat in almond flour lowers cholesterol.
- Lowering cholesterol significantly reduces heart disease risk.
- One study indicated that women who ate 50 grams of almonds daily had lower cholesterol levels.
- Low-glycemic almond flour.
- Wheat flour includes more sugar and carbohydrates than almond flour.
- Almond flour helps diabetics manage blood sugar.
- Internal health
- Prebiotic fiber is abundant in almond flour.
- Small intestinal microorganisms digest this fiber.
- Prebiotic fiber improves digestion.
- If you find almond flour a little too ‘pasty’ tasting, substitute buckwheat flour. Not a true grain, buckwheat is high in antioxidants and minerals. It gives keto cookie dough an earthy, nutty flavor.