Tag: Cookies

Chewy Peanut Butter Cookies

Chewy Peanut Butter Cookies

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Chewy Peanut Butter Cookies
 
Author: 
Nutrition Information
  • Serves: 40
  • Calories: 64
  • Fat: 5.0g
  • Carbohydrates: 3.7g
  • Fiber: 2.6g
  • Protein: 2.4g
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Ingredients
  • 1 large egg
  • 2 tbsp coconut milk
  • 2 tsp vanilla
  • ¼ cup xylitol
  • 1 tbsp erythitol
  • 3 tbsp chia seed flour
  • 1 cup unsweetened peanut butter
  • 2 pinches pure powdered stevia
  • 1 cup almond flour
  • ½ tsp baking soda
  • ¼ tsp salt
Instructions
  1. Preheat oven to 350°F. Use parchment paper or silicone mats to prepare two sheet pans; set aside.
  2. In a medium bowl whisk together the egg, coconut milk, vanilla, xylitol, erythritol, stevia, and chia seed four until well combined.
  3. Add the peanut butter and mix with a fork until fully incorporated. Set aside.
  4. In a small bowl, whisk to combine the almond flour, baking soda and salt. Add to the peanut butter mixture and mix into a thick batter.
  5. Using a 1 tablespoon scoop or measure, divide dough into 40 balls and place them evenly spaced on the prepared sheet pans. Bake for 11 minutes until puffed and golden. Remove from the oven and allow to cool on the pan; about 15 minutes. Cookies will stay soft and chewy in an airtight container in the refrigerator for up to 1 week or frozen for up to 1 month.
Notes
Net Carbs : 1.1g
SugarOH : 1.5g
 

Valentine's Sugar-Free Love Cookies

Sugar-Free Love Cookies

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A fun take on Sugar-Free Window Cookies for Valentine’s Day!

A video version of this recipe can be found here.

Sugar-Free Love Cookies
 
Author: 
Nutrition Information
  • Serves: 44
  • Serving size: 1
  • Calories: 109
  • Fat: 8.6g
  • Carbohydrates: 6g
  • Fiber: 5.1g
  • Protein: 1.8g
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Ingredients
  • ¼ cup unsalted butter
  • ¼ cup palm shortening
  • ⅓ cup erythritol
  • 2 Tbsp xylitol
  • 1 pinch pure powdered stevia
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp lemon zest
  • 2 cups almond flour
  • 1 cup pecan or walnut flour
  • 2 Tbsp coconut flour
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 ½ tsp cinnamon
  • ¾ tsp ginger
  • ½ tsp instant coffee
  • ⅓ tsp nutmeg
  • 15 red or pink colored sugar-free hard candies
Instructions
  1. In a stand mixer, cream together the butter, shortening, erythritol, xylitol, and stevia until light and fluffy; about 2 minutes.
  2. Add the egg and blend until fully incorporated. Add the vanilla and lemon zest; blend to combine.
  3. To a small bowl add the almond flour, pecan flour, coconut flour, baking soda, salt, and spices; whisk to combine.
  4. Add the flour mixture to the creamed butter and eggs. Beat until incorporated; about 30 seconds.
  5. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Roll out between parchment or wax paper to about ¼-inch thickness and use cookie cutters that are about 2-3 inches in diameter of your choice. Cut out the center with a smaller cookie cutter and add scraps to the dough to be rolled out or leave and bake as smaller cookies. While cookies are chilling, put the candies into a plastic bag and use a rolling pin to crush them. If using different colors/flavors of candy do each separately. You will need about ⅓ of a piece of candy to fill the cutouts of each cookie.
  6. Preheat oven to 350°F. Line a sheet pan with parchment paper or use a silicon mat. Place cutout cookies about 1 inch apart and bake for 5 minutes, remove from oven and add crushed candy to cutout centers, put back in the oven and cook another 5-8 minutes until the candy has melted and the cookies are just beginning to brown on the edges. When done allow them to sit on the cookie sheet for 5-10 minutes to allow the candy to harden then transfer to a wire rack to cool completely. Store in an airtight container in the refrigerator. Makes about forty-four 2-inch cookies. 1 cookie is one serving.
Notes
Net Carbs : 0.9g
SugarOH: 3.9g
 

Almond Joy Cookies

Almond Joy Cookies

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Almond Joy Cookies
 
Author: 
Nutrition Information
  • Serves: 24
  • Serving size: 1
  • Calories: 125
  • Fat: 10.2g
  • Carbohydrates: 5.2g
  • Fiber: 3.1g
  • Protein: 1.8g
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Ingredients
  • 1 cup sweetened condensed coconut milk
  • 1 egg white
  • 1 tsp vanilla
  • ½ tsp almond extract
  • ¼ tsp salt
  • 1 ½ cups unsweetened shredded coconut
  • 1 cup sugar-free chocolate chips
  • ½ cup sliced almonds
Instructions
  1. Preheat oven to 325°F. Prepare a baking sheet with parchment paper or a silicon mat.
  2. Make the sweetened condensed coconut milk and allow to cool to almost room temperature.
  3. Whisk together the cooled coconut milk, egg white, vanilla, almond extract, and salt. Stir in the shredded coconut, chocolate chips and sliced almonds.
  4. Using a 1 ½ tbsp scoop place mounds of dough onto the prepared sheet pan about 1 inch apart. Using damp fingers press the dough down slightly then bake for 15 minutes until just starting to brown on the edges.
  5. Remove from the oven and allow to cool. The cookies will be fragile when still hot but will firm up during cooling. Store tightly covered in the refrigerator for up to three weeks. May also be frozen for up to 3 months. These cookies are best at room temperature and even better if microwaved for 10 seconds to warm up if storing in the refrigerator. Makes 24 cookies. Each serving is one cookie.
Notes
Net Carbs: 2.1
SugarOH: 6.2
 

Sugar-Free Window Cookies

Sugar-Free Window Cookies

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Sugar-Free Window Cookies
 
Author: 
Nutrition Information
  • Serves: 44
  • Serving size: 1
  • Calories: 109
  • Fat: 8.6g
  • Carbohydrates: 6g
  • Fiber: 5.1g
  • Protein: 1.8g
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Ingredients
  • ¼ cup unsalted butter
  • ¼ cup palm shortening
  • ⅓ cup erythritol
  • 2 Tbsp xylitol
  • 1 pinch pure powdered stevia
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp lemon zest
  • 2 cups almond flour
  • 1 cup pecan or walnut flour
  • 2 Tbsp coconut flour
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 ½ tsp cinnamon
  • ¾ tsp ginger
  • ½ tsp instant coffee
  • ⅓ tsp nutmeg
  • 15 assorted sugar-free hard candies (starlight mints, caramels, chocolate chips), crushed
Instructions
  1. In a stand mixer, cream together the butter, shortening, erythritol, xylitol, and stevia until light and fluffy; about 2 minutes.
  2. Add the egg and blend until fully incorporated. Add the vanilla and lemon zest; blend to combine.
  3. To a small bowl add the almond flour, pecan flour, coconut flour, baking soda, salt, and spices; whisk to combine.
  4. Add the flour mixture to the creamed butter and eggs. Beat until incorporated; about 30 seconds.
  5. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Roll out between parchment or wax paper to about ¼-inch thickness and use cookie cutters that are about 2-3 inches in diameter of your choice. Cut out the center with a smaller cookie cutter and add scraps to the dough to be rolled out or leave and bake as smaller cookies. While cookies are chilling, put the candies into a plastic bag and use a rolling pin to crush them. If using different colors/flavors of candy do each separately. You will need about ⅓ of a piece of candy to fill the cutouts of each cookie.
  6. Preheat oven to 350°F. Line a sheet pan with parchment paper or use a silicon mat. Place cutout cookies about 1 inch apart and bake for 5 minutes, remove from oven and add crushed candy to cutout centers, put back in the oven and cook another 5-8 minutes until the candy has melted and the cookies are just beginning to brown on the edges. When done allow them to sit on the cookie sheet for 5-10 minutes to allow the candy to harden then transfer to a wire rack to cool completely. Store in an airtight container in the refrigerator. Makes about forty-four 2-inch cookies. 1 cookie is one serving.
Notes
Net Carbs : 0.9g
SugarOH: 3.9g