Snickerdoodles

INGREDIENTS:
for six big cookies

2 cups old fashioned oats
4 tablespoons stevia
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 egg whisked
4 tablespoons oil (neutral flavor like canola)

Topping:
1 tablespoon cinnamon
1 tablespoon stevia

In a food processor mill two cups oats, 4 tablespoons stevia, cream of tartar and baking soda. In a bowl, whisk one whole egg with 4 tablespoons oil. Slowly add the dry ingredients into the egg oil mix until fully combined. In a shallow bowl mix tablespoon of cinnamon and tablespoon of stevia. Divide dough into six chunks for large cookies or smaller portions for more smaller cookies. Roll the balls in the cinnamon mix and flatten slighly as you roll. Place on wax paper covered cookie sheet. 
Bake for 8 minutes at 350 degrees F. Let cool. Goes great with Eggnog:)

Eggnog

INGREDIENTS:
for four servings

6 med eggs
3 Tbsp bourbon
2 cups almond milk
1/2 cup coconut whipped cream
1/3 cup stevia
1/2 Tbsp grated orange peel (optional)
1/2 tsp nutmeg
1/2 tsp cinnamon
1/3 tsp allspice

Combine dry ingredients in a cup and mix well. Add grated orange peel if desired.
Whisk eggs thoroughly in sturdy large bowl till golden yellow color turns lighter yellow.
Slowly add stevia-spice mix. Add 3 Tbsps of bourbon. We used Evan Williams Honey Bourbon.
Then slowly add two cups almond milk.
Let rest in the fridge for three to four hours. Just before serving add whipped cream to the glass, swirl drink lightly with a spoon and sprinkle a dash of nutmeg.