Ok, I broke a rule. I baked with agave syrup. And technically, that's breaking my no-sugar rule. But here's why I'm classifying it as bending...
The glycemic index is a measure of how quickly a food will cause your blood sugar to spike. Glucose comes in at 100 on the scale and white bread comes in at 70. Both values are high, meaning the body will immediately react with a whole lot of insulin when you eat them. Sucrose (table sugar) is around 60-65. Complex carbohydrates come in lower, usually between 30 and 50. Agave syrup, which is almost completely composed of fructose, also comes in at a 10 or 11. So while eating agave syrup is still technically putting sugar into your body, it will certainly not be processed in the same way as regular white sugar.
Here's another helpful fact. Agave syrup is much sweeter than regular sugar. That means you can use a lot less to get the same sweet flavor. Which is how I got each of the cookies below to have just under 2 g of sugar each (less than half of a typical cookie, depending on your recipe).
Bending this rule was so worth it. These cookies are amazing. But I'd still recommend enjoying in moderation.
And no links to other blogs this time; this recipe came from me.
Coconut Cardamom Oatmeal Cookies
1 1/2 cups oats
1 1/2 cups whole wheat flour
3/4 cup shredded, unsweetened coconut
2 tsp ground cardamom
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup agave syrup
1/2 cup coconut oil, melted
1/2 cup egg substitute (or 2 eggs, whipped)
1/2 tsp almond extract
Preheat oven to 350 degrees. Mix the first seven (dry) ingredients in a bowl. In a separate bowl, mix the remaining four (wet) ingredients. Add the dry mixture to the wet, one-third at a time, stirring until just mixed. Put spoonfuls of dough on non-stick cookie sheets and bake for 12 minutes. Don't judge the pictures too harshly...makes 36 delicious cookies.