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®) (28 page)

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
   
2. In a medium bowl, combine flour, cream of tartar, baking soda, cornstarch, and salt.
   
3. In a large bowl, combine butter, vanilla, maple sugar, and eggs. Stir in flour mixture and mix until smooth.
   
4. In a shallow dish, combine the xylitol and cinnamon.
   
5. Scoop out 1
   ¹
   ⁄
   ₂
   " dough balls and roll in the xylitol and cinnamon mixture. Place dough 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: 298
|
Fat: 9g
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Protein: 4g
|
Sodium: 215mg
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Fiber: 3g
|
Carbohydrates: 53g
|
Sugar: 25g

For a full-flavored ginger treat, these are sure to please! These cookies have a crisp edge and a moist, soft center.

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
   
2. In a medium mixing bowl, whisk together flour, ginger, salt, cinnamon, and baking soda.
   
3. In a small bowl, combine xylitol, egg, ginger, lemon zest, oil, butter extract, and vanilla. Add the dry ingredients to the wet and mix until incorporated.
   
4. Roll dough into small balls about 1 tablespoon sized and place on prepared baking sheet 2" apart. Bake for 7–9 minutes.
   

PER SERVING
(2 cookies) Calories: 400
|
Fat: 20g
|
Protein: 6g
|
Sodium: 420mg
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Fiber: 5g
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Carbohydrates: 60g
|
Sugar: 0g

Sweet chocolate cookies are covered in melted mint-infused dark chocolate. The dough is gluten-free and can be cut into any size or shape desired.

1. In a large bowl of an electric mixer, cream butter and powdered honey until fluffy. Add vanilla, almond milk, cocoa, and salt. Mix on low to continue creaming until mixture looks like thick frosting.
   
2. Add xanthan gum and rice flour and mix on low until batter is smooth. Gather the dough into a ball, wrap in plastic wrap, and chill for 15 minutes.
   
3. Preheat oven to 350°F. Line two baking sheets with parchment paper. Remove dough from the freezer and roll out to
   ¹
   ⁄
   ₈
   " thickness on a lightly floured surface. With cookie cutter, cut out cookies, no bigger than 2
   ¹
   ⁄
   ₂
   " diameter.
   
4. Place the cookies on the prepared baking sheets 2" apart. Bake for 9 minutes. Remove from baking sheet and cool on a wire rack.
   
5. In a small bowl, combine melted chocolate and peppermint extract. Dip cookies into chocolate to cover.
   
6. Place coated cookies on a parchment-lined baking sheet and place in the freezer for 20 minutes to set and harden.
   

PER SERVING
(2 cookies) Calories: 163
|
Fat: 10g
|
Protein: 2g
|
Sodium: 77mg
|
Fiber: 2g
|
Carbohydrates: 20g
|
Sugar: 11g

A chocolate crinkle cookie remake—these cookies are soft and chewy but without the unnecessary dusting of powdered sugar. A full tablespoon of vanilla extract creates unmistakable flavor.

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
   
2. In a large bowl, beat together the butter, maple sugar, and vanilla until light and fluffy. Add the egg and egg yolk, one at a time, and mix to combine.
   
3. Add salt, flour, xanthan gum, baking soda, and cream of tartar. Mix until just incorporated.
   
4. Spoon 1 tablespoon-size dough balls onto the parchment lined baking sheet, about 2" apart onto baking sheet and bake for 10–12 minutes. Remove from baking sheet and cool on a wire rack.
   

PER SERVING
(2 cookies) Calories: 395
|
Fat: 13g
|
Protein: 4.5g
|
Sodium: 238mg
|
Fiber: 1g
|
Carbohydrates: 63g
|
Sugar: 19g

Re-create a classic, simple vanilla cookie! These wafers use unsweetened applesauce to decrease the fat and keep a soft texture. They’re best served with ice cream.

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
   
2. In a large mixing bowl, combine applesauce, vanilla, and oil. Add salt, powdered honey, xylitol, baking powder, and baking soda and mix.
   
3. Mix in the flour until the batter is smooth. For each cookie, scoop out a scant tablespoon of dough, roll into a smooth ball (with lightly floured hands if needed), flatten to a
   ¹
   ⁄
   ₄
   " disc, and place on the baking sheet 2" apart.
   
4. Bake for about 12 minutes for softer cookies or 15–16 minutes for more crisp wafers. The cookies will firm more as they cool; do not bake more than 16 minutes.
   
5. When the cookies are still warm, gently press down on them to lightly flatten, if needed. Remove from baking sheet and cool on a wire rack. Store any leftover cookies in an airtight container.
   

PER SERVING
(2 cookies) Calories: 117
|
Fat: 5g
|
Protein: 1g
|
Sodium: 155mg
|
Fiber: 1g
|
Carbohydrates: 18g
|
Sugar: 4g

Sunflower butter shines in these soft, flourless cookies. Oats give them a nice shape and healthy flavor.

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
   
2. In a small dish, combine applesauce and ground flaxseed and set aside.
   
3. In a small mixing bowl, combine sunflower butter, coconut sugar, vanilla, and applesauce mixture. Mix in baking soda, salt, and oats. Add chocolate chips and mix until combined.
   
4. For each cookie, scoop out about 1 tablespoon of dough and shape into a ball on baking sheet about 2" apart. Bake for 8–9 minutes. Cookies will firm when cooled, so don’t overbake! Remove from baking sheet and cool on a wire rack.
   

PER SERVING
(2 cookies) Calories: 317
|
Fat: 18g
|
Protein: 9g
|
Sodium: 403mg
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Fiber: 3.5g
|
Carbohydrates: 32g
|
Sugar: 23g

This recipe features a delightfully creamy peanut butter filling sandwiched between two soft peanut butter cookies. These cookies resemble peanut–butter flavored whoopie pies.

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
   
2. In the bowl of a stand mixer or a large bowl, beat
   ¹
   ⁄
   ₂
   cup butter,
   ¹
   ⁄
   ₂
   cup peanut butter, 1 cup coconut sugar, and molasses until light and fluffy. Add eggs and 1 teaspoon vanilla.
   
3. In a small bowl, whisk together baking soda, baking powder, salt, cinnamon, oats, and flour.
   
4. Slowly add the flour mixture to the peanut butter mixture. Roll into 1" balls and place on baking sheet 2" apart. Bake for 9–12 minutes. Remove from baking sheet and cool on a wire rack.
   
5. While cookies are baking, cream together
   ¹
   ⁄
   ₄
   cup butter and
   ¹
   ⁄
   ₂
   cup peanut butter in a bowl until creamy and smooth. Place 1
   ¹
   ⁄
   ₄
   cup coconut sugar and agave inulin in a blender and blend until a smooth powder. Add this to the peanut butter mixture. Add
   ¹
   ⁄
   ₂
   teaspoon vanilla extract and beat until smooth.
   
6. Add cream slowly to the frosting mixture until desired consistency is reached. Spread frosting on the bottom of cooled cookies and top with remaining cookies until all cookie sandwiches have been assembled.
   

PER SERVING
(2 cookie sandwiches) Calories: 890
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Fat: 50g
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Protein: 16g
|
Sodium: 550mg
|
Fiber: 9g
|
Carbohydrates: 104g
|
Sugar: 80g

Soft chewy oatmeal cookies sandwich a delightful vanilla cream filling for ultimate satisfaction. Each bite contains oats, cinnamon, and tasty cream for the perfect cookie pie.