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®) (27 page)

Traditional junk food gets a homemade, healthy twist with all-natural sweeteners and whole-food ingredients. Enjoy these chocolate cookies with or without the vanilla cream filling!

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
   
2. In a large bowl, combine the flour, cocoa powder, cornstarch, baking soda, baking powder, and salt. Mix well.
   
3. Add coconut sugar and softened butter. Add vanilla, egg, and egg yolk and mix until incorporated.
   
4. Roll dough out on a flat, lightly floured surface and cut out cookies with cookie cutters. Alternatively, scoop out about tablespoon-size amounts of dough, roll into smooth spheres, and very lightly flatten to a round shape. Place cookies on baking sheet 2" apart and bake for 7–9 minutes. Smaller size cookies may just need 6–7 minutes if you want them extra soft. Remove from baking sheet and cool on a wire rack.
   
5. Once cookies are cooled, spread or pipe about a
   ¹
   ⁄
   ₄
   " thick layer of Vanilla Cream Filling on a cookie and place another cookie on top to form a cookie sandwich. Repeat until all are assembled. Store cookies in an airtight container at room temperature for up to 2 days, or up to 3 weeks in the freezer.
   

PER SERVING
(2 cookie sandwiches) Calories: 530
|
Fat: 32g
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Protein: 6g
|
Sodium: 310mg
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Fiber: 3g
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Carbohydrates: 65g
|
Sugar: 26g

These cookies are so healthy, you can eat them for breakfast guilt-free! Small and soft, they contain lots of texture and health benefits in their little bites.

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
   
2. In a large bowl, beat butter until soft and fluffy. Add coconut sugar and beat until incorporated. Add baking powder, baking soda, and cinnamon.
   
3. Add the eggs one at a time and beat well. Add molasses and vanilla. Add salt, flour, oats, and raisins and mix until well combined.
   
4. Roll dough into about 1" balls and place on baking sheet 2" apart. Bake for 8–9 minutes. Remove from baking sheet and cool on a wire rack.
   

PER SERVING
(2 cookies) Calories: 642
|
Fat: 27g
|
Protein: 9g
|
Sodium: 364mg
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Fiber: 6g
|
Carbohydrates: 96g
|
Sugar: 58g

Don’t waste a minute debating whether to make peanut butter, chocolate chip, or oatmeal cookies. Treat yourself to all three flavors in these wonderfully chewy cookies! Use crunchy peanut butter for an even more diverse selection of textures.

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
   
2. In a large bowl, mix together honey, coconut sugar, butter, peanut butter, vanilla, and egg until well combined.
   
3. Add flour, oats, baking powder, and salt. Mix in the chocolate chips. Dough will look damp, but do not add more flour.
   
4. Use a 1" ice cream scoop to make uniform balls 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: 265
|
Fat: 15g
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Protein: 6g
|
Sodium: 118mg
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Fiber: 4g
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Carbohydrates: 37g
|
Sugar: 14g

Extra soft, slightly salty, and extremely delightful, these cookies are a winner every time. Serve with a big glass of cold milk and try not to eat every last one.

1. Preheat oven to 360°F. Line a baking sheet with parchment paper.
   
2. In a large bowl, cream together the peanut butter, butter, coconut sugar, and xylitol until well combined.
   
3. Mix in the egg. Add the milk and vanilla. Add the baking powder, salt, and spelt flour and mix all together. Dough will look damp.
   
4. Roll dough into large (1
   ¹
   ⁄
   ₂
   –2") balls and place on baking sheet 3" apart. Bake for 10–12 minutes. Remove from baking sheet and cool on a wire rack.
   

PER SERVING
(1 cookie) Calories: 348
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Fat: 15g
|
Protein: 9g
|
Sodium: 159mg
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Fiber: 5g
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Carbohydrates: 49g
|
Sugar: 10g

These cookies are a fall favorite! Packed with coconut sugar and powdered honey, they are light and pillowy with a soft touch of brown sugar flavor.

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
   
2. In a large mixing bowl using an electric mixer fitted with a paddle attachment, cream together the butter, pumpkin, powdered honey, and coconut sugar. Add eggs and vanilla and mix well.
   
3. Add 3 cups flour, baking soda, salt, cinnamon, and pumpkin pie spice. Stir in chocolate chips with remaining cup of flour.
   
4. Spoon 1
   ¹
   ⁄
   ₂
   " mounds of dough onto baking sheet 2" apart. Bake for 12–14 minutes. Remove from baking sheet and cool on a wire rack.
   

PER SERVING
(2 cookies) Calories: 471
|
Fat: 18g
|
Protein: 6g
|
Sodium: 357mg
|
Fiber: 6g
|
Carbohydrates: 85g
|
Sugar: 42g

This recipe uses a dehydrator to create raw cookies with a firm, yet soft texture. Maple syrup fuses with chocolate for an amazing sweet flavor.

1. Mix cashew flour, oat flour, and cocoa in a large bowl. Add remaining ingredients and beat until combined.
   
2. Form small balls and press flat, creating
   ¹
   ⁄
   ₄
   " thick cookies. Place these cookies on dehydrator trays 1
   ¹
   ⁄
   ₂
   " apart from each other. Dehydrate at 105°F for 8–9 hours until no longer sticky or damp, but still very soft and moist. Store cookies in an airtight container.
   

PER SERVING
Calories: 349
|
Fat: 19g
|
Protein: 10g
|
Sodium: 243mg
|
Fiber: 6g
|
Carbohydrates: 40g
|
Sugar: 16g

Delectable oatmeal cookies made with common pantry items give those chocolate cravings a delicious, healthy fix. Whipped honey and butter form a base for creating the most amazing chocolate oatmeal cookies yet.

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
   
2. In a large bowl, mix together softened butter and honey. Add egg and vanilla.
   
3. Add cocoa powder, cinnamon, flour, baking powder, salt, oats, and chocolate chips. Stir to combine.
   
4. Drop 1 tablespoon-rounded spoonfuls onto baking sheet 2" apart. Bake for 10–12 minutes. Remove from baking sheet and cool on a wire rack.
   

PER SERVING
(2 cookies) Calories: 260
|
Fat: 13g
|
Protein: 4g
|
Sodium: 154mg
|
Fiber: 4g
|
Carbohydrates: 41g
|
Sugar: 18g

Healthy snickerdoodles utilize cream of tartar for a familiar classic flavor. Even though these are sugar-free, each cookie is rolled in a thick layer of cinnamon and “sugar”!