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®) (24 page)

High in protein and bursting with two kinds of chocolate, these cookies are both healthy and delicious. Even though they contain black beans, the scent, flavor, and appearance is unmistakably chocolate.

1. Line a baking sheet with parchment paper. Preheat oven to 375°F.
   
2. In a high-speed blender, combine the black beans and melted chocolate. Blend until completely smooth and creamy.
   
3. Add maple syrup, xylitol, coconut oil, unsweetened applesauce, and vanilla. Blend until combined. It should look like a chocolate frosting.
   
4. Add flour, baking soda, baking powder, and salt. Stir in the chocolate chips and mix well.
   
5. Scoop out 1
   ¹
   ⁄
   ₂
   " balls and place on baking sheet 1" apart. Bake for 8–10 minutes. Remove from baking sheet and cool on a wire rack.
   

PER SERVING
(2 cookies) Calories: 263
|
Fat: 13g
|
Protein: 5g
|
Sodium: 200mg
|
Fiber: 5g
|
Carbohydrates: 50g
|
Sugar: 16g

Honey is the secret ingredient to keeping these rich chocolate cookies sweet and soft. For a truly enticing confection, sandwich these cookies with
Dark Chocolate Fudge Sauce
(see recipe in Chapter 12).

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
   
2. In a medium bowl, cream together butter, honey, and coconut sugar. Add eggs and vanilla and mix together.
   
3. In a separate bowl, mix together flour, cocoa, baking soda, and salt. Add flour mixture to butter mixture and stir to combine. Add the chocolate chips and mix.
   
4. Drop 1" balls on baking sheet 2" apart and bake for 8–9 minutes. Cookies will still be soft when done, so do not overbake. Slide the parchment paper off the baking sheet and allow to cool. Store cookies in an airtight container for up to 3 days.
   

PER SERVING
(2 cookies) Calories: 197
|
Fat: 11g
|
Protein: 3g
|
Sodium: 110mg
|
Fiber: 2g
|
Carbohydrates: 30g
|
Sugar: 15g

Traditional sugar cookies are even better in chocolate form, especially when piled high with rich chocolate buttercream! Sour cream in the cookie dough makes a thick, soft sugar cookie to really sink your teeth into.

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
   
2. In an electric stand-mixer, whip butter and coconut sugar together until fluffy. Add eggs, sour cream, vanilla, baking powder, baking soda, and salt. Mix well until completely combined.
   
3. Add cocoa and flour, 1 cup at a time, until incorporated.
   
4. On a lightly floured work surface, roll out dough to about
   ¹
   ⁄
   ₄
   " thickness. Cut out cookies with desired cookie cutter and place on a baking sheet 2" apart.
   
5. Bake cookies for 8–10 minutes depending on your cookie cutter size. Remove from baking sheet and cool on a wire rack. Let cookies cool completely before frosting them.
   

PER SERVING
(2 cookies) Calories: 580
|
Fat: 31g
|
Protein: 7g
|
Sodium: 159mg
|
Fiber: 7g
|
Carbohydrates: 79g
|
Sugar: 53g

Cinnamon and pecans blend wonderfully in these sweet chewy cookies. Try using almonds or walnuts instead of pecans if you’d like to enjoy a different nutty flavor.

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
   
2. In a medium mixing bowl, cream together butter and coconut sugar. Add the egg and mix until incorporated. Add baking soda, vanilla extract, salt, cinnamon, flour, and chopped nuts. Mix until combined.
   
3. Roll into 1" balls. Place the balls on prepared baking sheet 2" apart and bake for 16–20 minutes. Remove from baking sheet and cool on a wire rack.
   

PER SERVING
(2 cookies) Calories: 320
|
Fat: 18g
|
Protein: 4g
|
Sodium: 310mg
|
Fiber: 3g
|
Carbohydrates: 38g
|
Sugar: 17g

Traditional ginger cookies are even tastier with all-natural sweeteners and flours. These wonderfully spiced cookies are egg-free and contain healthy ingredients such as ground flaxseed and unsweetened applesauce.

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
   
2. In a small bowl, combine the ground flaxseed with the applesauce and set aside.
   
3. In a large bowl, cream together the butter and coconut sugar. Add ground flaxseed mixture and molasses and mix until well combined.
   
4. Mix in salt, baking soda, ginger, cinnamon, nutmeg, and cloves. Gradually add the flour until completely combined.
   
5. Wrap the dough in plastic wrap and chill in the freezer for 30 minutes.
   
6. Roll out dough on a lightly floured work surface to about
   ¹
   ⁄
   ₄
   " thick. Cut out shapes with cookie cutters and place on baking sheet, about 1" apart.
   
7. Bake for 8–12 minutes, or until cookies are puffed up and golden. These cookies will harden once out of the oven, so be sure to remove them when they look puffy. Remove from baking sheet and cool on a wire rack.
   

PER SERVING
(2 cookies) Calories: 350
|
Fat: 10g
|
Protein: 5g
|
Sodium: 224mg
|
Fiber: 5g
|
Carbohydrates: 62g
|
Sugar: 24g

Enjoy the natural simplicity of pure apples with warm spices to create a flavor near to apple pie.

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
   
2. In a large bowl, add apple, egg, and powdered honey and mix well. Add vanilla and molasses. Add the flour, baking soda, salt, cinnamon, and nutmeg and mix until combined.
   
3. Spoon 1 tablespoon amount of dough balls onto baking sheet 2" apart. Bake for 9–11 minutes, until cookies are browned. Remove from baking sheet and cool on a wire rack. Store in an airtight container.
   

PER SERVING
Calories: 140
|
Fat: 1g
|
Protein: 3g
|
Sodium: 237mg
|
Fiber: 2g
|
Carbohydrates: 31g
|
Sugar: 15g

Looking for that ultra pillow-soft peanut butter cookie? Gluten-free flours create the softest, peanut butter cookie yet.

1. Line two baking sheets with parchment paper.
   
2. In a large bowl, cream together peanut butter and coconut oil until light and fluffy, about 5 minutes. Beat in coconut sugar and vanilla. Add the egg and egg yolk and beat for another minute. Add the flours, guar gum, cornstarch, baking soda, baking powder, cinnamon, and sea salt, and mix until just combined.
   
3. For each cookie, scoop out about 2 tablespoons of batter, roll into a ball, and place on prepared baking sheet. Cover cookie dough balls with plastic wrap and place in the freezer for 45 minutes or in the refrigerator for up to 3 days.
   
4. Preheat oven to 350°F. Place 10–12 cookies on second lined baking sheet 2" apart and bake cookies for 7–8 minutes.
   
5. Remove from baking sheet and cool on a wire rack. Store cooled cookies in an airtight container for up to 3 days at room temperature.
   

PER SERVING
(2 cookies) Calories: 326
|
Fat: 22g
|
Protein: 6g
|
Sodium: 334mg
|
Fiber: 2g
|
Carbohydrates: 29g
|
Sugar: 17g

Why choose between white chocolate chips and dark chocolate chips? Use both! Double the chocolate is double the delicious flavor in these somewhat traditional chocolate chip cookies.

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
   
2. In a large bowl, cream together butter and coconut sugar. Add the eggs and egg yolk, baking soda, vanilla, and salt.
   
3. Add 4 cups flour and mix well. Add both of the chocolate chips with the fifth cup of flour and mix well.
   
4. Scoop out balls with small 1" ice cream scoop and place on baking sheet 2" apart. Bake for 7–10 minutes. Remove from baking sheet and cool on a wire rack.