Authors: Annie Forsyth,Holly Forsyth
The Everything Naturally Sugar-Free Cookbook: Includes Apple Cinnamon Waffles, Chicken Lettuce Wraps, Tomato and Goat Cheese Pastries, Peanut Butter Truffles, ... Eclairs...and Hundreds More! (Everything®) (23 page)
Regular chocolate-covered strawberries get a promotion in this recipe with sweet ingredients added to their chocolate coatings. Pick large, juicy strawberries with healthy green stems for ease of assembling and eating.
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SERVES 4
1 pint fresh strawberries
1
⁄
3
cup unsweetened shredded coconut
2 tablespoons xylitol
10 ounces sugar-free chocolate, melted
- Line a dinner plate with wax paper. Wash and dry strawberries. In a small bowl, combine the unsweetened shredded coconut with xylitol. Place melted chocolate in another small bowl.
- Dip strawberries into the melted chocolate. Sprinkle or dip strawberries in coconut mixture and lay fruit on the prepared plate.
- Refrigerate for 15–20 minutes or until chocolate is hardened.
PER SERVING
Calories: 398
|
Fat: 23g
|
Protein: 4g
|
Sodium: 10mg
|
Fiber: 6g
|
Carbohydrates: 57g
|
Sugar: 10g
Cookies
Almond Butter Chocolate Chip Cookies
Dark Chocolate Brownie Cookies
Super Soft Gluten-Free Peanut Butter Cookies
Black and White Chocolate Chip Cookies
Almond Butter Chocolate Chip Oatmeal Cookies
Super Healthy Chocolate Chip Cookies
Bakery-Style Chocolate Chip Cookies
Molasses Oatmeal Spice Cookies
No-Bake Chocolate Chunk Peanut Butter Cookies
No-Bake Mexican Chocolate Cookies
Chocolate Cream Sandwich Cookies
Peanut Butter Oatmeal Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies
Sunflower Butter Oatmeal Chocolate Chip Cookies
Whole-Wheat Peanut Butter Sandwich Cookies
These almond butter cookies use whole-wheat flour and are packed with chocolate chips for full almond-chocolate flavor. Enjoy a soft, velvety textured cookie without a speck of butter!
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MAKES 24
1
⁄
2
cup whole-wheat flour
1
1
⁄
2
teaspoons baking soda
3
⁄
4
cup coconut sugar
1
⁄
8
teaspoon sea salt
1 cup natural almond butter
1 teaspoon molasses
1
⁄
4
cup unsweetened applesauce
2 teaspoons vanilla extract
1 cup sugar-free chocolate chips
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, mix together the flour, baking soda, coconut sugar, and salt until well combined.
- Add the almond butter, molasses, unsweetened applesauce, and vanilla and mix all the ingredients together until smooth. Gently mix in the chocolate chips.
- Roll into about 1" balls and place on baking sheet 2" apart. Bake for 7–8 minutes. Remove from baking sheet and cool on a wire rack.
PER SERVING
(2 cookies) Calories: 254
|
Fat: 16g
|
Protein: 7g
|
Sodium: 280mg
|
Fiber: 3g
|
Carbohydrates: 34g
|
Sugar: 15g
Chocolate cookies with chopped almonds are a nice alternative to the typical chocolate chip cookie. Cocoa and vanilla enhance these crispy, crunchy cookies.
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SERVES 12
1
⁄
2
cup butter
1 cup powdered honey
1 large egg
1
⁄
2
teaspoon vanilla extract
1
⁄
2
teaspoon sea salt
1
⁄
2
teaspoon baking soda
1 cup spelt flour
1
⁄
2
cup almonds, chopped
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a mixing bowl, cream together butter and powdered honey. Beat mixture until light and airy.
- Beat in egg and vanilla. Add in salt, baking soda, and flour. Add chopped almonds and mix.
- Roll into small 1
1
⁄
2
" balls and place on baking sheet 2" apart. Bake for 10 minutes, or for 12–13 minutes if you want extra crunchy cookies. Remove from baking sheet and cool on a wire rack.
PER SERVING
Calories: 178
|
Fat: 10g
|
Protein: 3g
|
Sodium: 155mg
|
Fiber: 2g
|
Carbohydrates: 20g
|
Sugar: 10g
These soft chewy cookies are delectable with a cup of regular or chocolate milk. Delicious spices give them just a touch of heat with the perfect amount of sweetness.
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MAKES 24
1
⁄
2
cup unsalted butter
1
⁄
4
cup coconut oil
1 cup coconut sugar
1 large egg
1
⁄
4
cup molasses
2
1
⁄
4
cups spelt flour
2 teaspoons ginger
1 teaspoon cinnamon
1 teaspoon baking soda
1
⁄
4
teaspoon sea salt
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, coconut oil, and coconut sugar until light and fluffy. Beat in egg. Stir in the molasses.
- In a separate bowl, sift flour, ginger, cinnamon, baking soda, and salt together. Gradually stir flour mixture into the butter mixture.
- Scoop out small 1
1
⁄
2
" balls, place 2" apart on baking sheet, and cook for 8–10 minutes. Cool on baking sheet 5 minutes. Remove from baking sheet and cool on a wire rack.
PER SERVING
(2 cookies) Calories: 295
|
Fat: 13g
|
Protein: 3.5g
|
Sodium: 165mg
|
Fiber: 3g
|
Carbohydrates: 43g
|
Sugar: 21g
These cookies get their name from the large thumb impression in the center of the cookie. This thumbprint becomes the perfect well to fill with delicious sugar-free jam.
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MAKES 24
1
1
⁄
2
cups almond meal
1
1
⁄
2
cups white rice flour
1
⁄
4
teaspoon xanthan gum
1
⁄
2
teaspoon sea salt
1
⁄
2
teaspoon cinnamon
1
⁄
3
cup grapeseed oil
1
⁄
2
cup maple syrup
3 tablespoons unsweetened almond milk
1 teaspoon vanilla extract
1
⁄
3
cup sugar-free jam of choice
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the almond meal, rice flour, xanthan gum, salt, and cinnamon. Stir to combine. Add the rest of the ingredients except the jam and stir until well combined.
- With wet hands, roll dough into about 1" balls. Place on baking sheet 2" apart and indent the middle of each cookie with your thumb or finger.
- Fill the indent with jam (about 1 teaspoon or so per cookie). Bake for 8–9 minutes and cool 5 minutes before removing from baking sheet and placing on a wire rack.
PER SERVING
(2 cookies) Calories: 252
|
Fat: 13g
|
Protein: 4g
|
Sodium: 105mg
|
Fiber: 2g
|
Carbohydrates: 34g
|
Sugar: 9g
Similar to lemon bars, these lovely cookies have a shortbread base with a lemon-custard filling. The buttery cookie base complements the smooth lemon centers perfectly!
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MAKES 35
1
⁄
2
cup xylitol, divided
1
⁄
2
cup honey, divided
1 large egg
1
⁄
4
teaspoon vanilla extract
3 tablespoons lemon juice
3
⁄
4
teaspoon lemon zest, divided
2 tablespoons organic cornstarch
3
⁄
4
teaspoon sea salt, divided
1 teaspoon guar gum
2 cups spelt flour
1 cup unsalted butter, softened
1
⁄
2
teaspoon baking powder
- Preheat oven to 350ºF. Line a baking sheet with parchment paper.
- Combine
1
⁄
4
cup xylitol,
1
⁄
4
cup honey, egg, and vanilla in a small bowl. Whisk until smooth. Add lemon juice,
1
⁄
4
teaspoon lemon zest, cornstarch,
1
⁄
4
teaspoon salt, and guar gum. Mix until there are no lumps and the batter is completely smooth. Set aside. - In a medium bowl, combine flour, butter,
1
⁄
4
cup xylitol,
1
⁄
4
cup honey,
1
⁄
2
teaspoon salt, baking powder, and
1
⁄
2
teaspoon lemon zest. Roll the dough into 1" balls or scoop dough with a 1" ice cream scoop. - Place balls on the prepared baking sheet. Indent the centers with your finger or the back of the cookie scoop, making sure the indention is fairly large without breaking the cookie edge. Bake cookies for 4–6 minutes or until edges are just baked.
- Remove cookies from the oven. If the centers have puffed up, pat down slightly as needed. Pour about 2 teaspoons of filling into centers of each cookie or enough to fill. Place filled cookies back in oven for another 5 minutes or until centers are no longer liquid, but still a little jiggly. Cool completely before serving.
PER SERVING
(2 cookies) Calories: 185
|
Fat: 10g
|
Protein: 2g
|
Sodium: 117mg
|
Fiber: 1g
|
Carbohydrates: 18g
|
Sugar: 8g
Inspired by the cherry blossoms in the Washington D.C. area, these cookies are the perfect welcome to spring. Three different types of flour make these cookies healthy and hearty. Dried cherries provide pops of natural sweetness in each bite.
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MAKES 24
1
3
⁄
4
cups spelt flour
1
⁄
4
cup coconut flour
1
⁄
2
cup almond flour
1
⁄
2
teaspoon baking powder
1
⁄
4
teaspoon sea salt
3
⁄
4
cup unsalted butter
1 cup coconut sugar
1 large egg
2 teaspoons orange zest
1 teaspoon vanilla extract
1
⁄
2
cup dried cherries, chopped
1
⁄
2
cup walnuts, chopped
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flours, baking powder, and salt and set aside.
- In a separate bowl, cream butter and coconut sugar together until light and fluffy. Add egg and beat well. Beat in orange zest and vanilla.
- Gradually add the flour mixture to the butter mixture and mix until well blended. Gently add in the cherries and walnuts and mix to combine.
- Scoop out 1
1
⁄
2
" cookie dough balls with a small ice cream scoop or spoon and place on baking sheet 2" apart. Bake for 8–10 minutes. Remove from baking sheet and cool on a wire rack.
PER SERVING
(2 cookies) Calories: 324
|
Fat: 19g
|
Protein: 5g
|
Sodium: 78mg
|
Fiber: 3g
|
Carbohydrates: 36g
|
Sugar: 18g
It’s possible to dry and eat the actual cherry blossoms off of cherry trees! In Japan this is known as sakura and it’s used as a flavoring in many snack foods such as chips, ice cream, and drinks. Using dried cherries and extracts in these cookies is an easy way to create a similar floral flavor.