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®) (26 page)

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
   
2. In a small bowl, combine eggs, salt, and 2 teaspoons vanilla. Mix until well combined. Add the butter, 3 ounces chocolate, and
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   cup honey. Beat until incorporated. Add baking soda, baking powder, cocoa powder, and flour and beat until just combined.
   
3. Roll batter into 1
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   " size balls and place on baking sheet 2" apart. Bake for 7–8 minutes.
   
4. While the cookies bake, mix together 1
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   ounces melted chocolate,
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   cup honey, 2
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   teaspoons vanilla, and stevia in a small bowl.
   
5. When the cookies are finished baking, gently indent the very center of each cookie by pressing with a spoon. Pour about
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   –1 teaspoon of the chocolate glaze into each center. Remove from baking sheet and cool on a wire rack.
   

PER SERVING
(2 cookies) Calories: 204
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Fat: 6g
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Protein: 3.5g
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Sodium: 206mg
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Fiber: 2.5g
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Carbohydrates: 43g
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Sugar: 23g

Moist lemon cookies are even more scrumptious when topped with an easy lemon glaze. The glaze adds most of the citrus flavor to these cookies and provides a sparkling finish!

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
   
2. In a large bowl, beat together butter, applesauce, powdered honey, and
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   cup xylitol until combined.
   
3. Blend in the eggs, vanilla, lemon zest, and 6 tablespoons lemon juice. Add the coconut milk and mix well.
   
4. Add baking soda, baking powder, salt, xanthan gum, and flour. Stir just until combined.
   
5. In a small bowl, whisk
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   cup fresh lemon juice and 5 tablespoons xylitol.
   
6. Spoon rounded teaspoons of dough onto baking sheet 2" apart. Bake for 8–9 minutes. Allow to cool slightly, for about 1–2 minutes, then drizzle the lemon glaze over the tops of the cookies. Remove from baking sheet and cool on a wire rack.
   

PER SERVING
(2 cookies) Calories: 263
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Fat: 12g
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Protein: 3g
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Sodium: 150mg
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Fiber: 1g
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Carbohydrates: 38g
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Sugar: 6g

No holiday cookie tray is complete without these lovely cookies. They are packed with cinnamon and cloves, enhanced with a tinge of lemon, and finished with sugar-free jam and a sweet glaze.

1. In a large bowl with an electric mixer, beat eggs until light and frothy. Add the powdered honey to the eggs and mix. Gradually add melted oil. Add 1 teaspoon vanilla and stir to combine.
   
2. In a separate mixing bowl, mix together flour, salt, baking powder, cinnamon, and cloves.
   
3. In a small bowl, mix together lemon juice and zest.
   
4. Add the lemon mixture alternately with the flour mixture to the egg mixture until all are incorporated together. Cover the dough and refrigerate for 45 minutes.
   
5. Remove dough from the refrigerator and preheat oven to 375°F. Line a baking sheet with parchment paper.
   
6. Knead dough and roll out on a lightly floured surface to
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   " thick. Cut the dough into strips about 1
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   " wide, then into diagonals for diagonal shaped cookies. Or use cookie cutters to create desired cookie shape. Make a groove in the center of the cookie. Fill each groove with 1 teaspoon jam.
   
7. Place cookies on baking sheet 2" apart and bake for 12–14 minutes. While cookies are baking, mix up the egg white, xylitol, 3 drops of lemon juice, and
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   teaspoon vanilla extract. Spoon over cookies. Remove from baking sheet and cool on a wire rack.
   

PER SERVING
(2 cookies) Calories: 173
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Fat: 7g
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Protein: 3g
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Sodium: 78mg
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Fiber: 2g
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Carbohydrates: 35g
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Sugar: 7g

Warm up with these cookies and a hot cup of tea. Given a wonderful soft texture by the molasses, these cookies are just like the ones Grandma used to make.

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
   
2. In a mixing bowl, whisk together the flour, oats, coconut sugar, baking soda, ginger, cloves, cinnamon, and salt. Add the melted butter, applesauce, and molasses and mix until just combined.
   
3. Spoon rounded tablespoons of dough onto baking sheet 2" apart. Gently press the balls down to form little fat disks.
   
4. Bake in the oven for 8–9 minutes. Remove from baking sheet and cool on a wire rack.
   

PER SERVING
(2 cookies) Calories: 197
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Fat: 8g
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Protein: 1g
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Sodium: 208mg
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Fiber: 1g
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Carbohydrates: 30g
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Sugar: 21g

These easy, fuss-free cookies are delicious, with big chunks of chocolate in every bite. Use creamy peanut butter for a delightful soft cookie or crunchy peanut butter for a nice crispy bite.

1. Line a baking sheet with parchment paper.
   
2. Mix together peanut butter and crushed puffs in a medium mixing bowl until smooth. Add remaining ingredients and mix until completely combined. Dough should be soft and pliable.
   
3. Roll dough into 1" balls and place on baking sheet. Flatten balls into cookie shapes. Serve immediately or store in an airtight container.
   

PER SERVING
Calories: 257
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Fat: 13g
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Protein: 9g
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Sodium: 150mg
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Fiber: 3g
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Carbohydrates: 30g
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Sugar: 10g

Get a taste of all the delicious flavors of carrot cake in these healthy no-bake cookie balls. Sweet carrot, coconut, and applesauce sweeten these cookies naturally, and coconut sugar adds a faint taste of brown sugar.

1. Line a baking sheet with parchment paper.
   
2. Combine all ingredients in a medium mixing bowl. Roll dough into 1 tablespoon-size balls and place on baking sheet. Chill for 15 minutes. Store covered in the refrigerator for up to 3 days.
   

PER SERVING
Calories: 94
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Fat: 5g
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Protein: 1.5g
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Sodium: 4mg
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Fiber: 2g
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Carbohydrates: 11g
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Sugar: 6g

These cookies look innocent enough on the outside, but they’re laced with a touch of chili pepper to create a warm heat that enhances the cookie’s chocolate flavor immensely.

1. In a small bowl, mix together the flour, cocoa, cream of tartar, and salt.
   
2. In another bowl, cream together the butter, coconut sugar, vanilla, cinnamon, and chili powder.
   
3. Add the flour mixture to the butter mixture. Beat in almond milk until smooth and blended.
   
4. With floured hands, roll dough into a large log, about 1
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   " thick, on a work surface. Cover log with plastic wrap and freeze for 30–45 minutes.
   
5. Remove dough from refrigerator and slice log into cookies. Keep cookies in an airtight container in the refrigerator or freezer for up to 3 days.
   

PER SERVING
Calories: 193
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Fat: 10g
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Protein: 2g
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Sodium: 122mg
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Fiber: 2g
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Carbohydrates: 27g
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Sugar: 16g

Leftover pre-cooked quinoa becomes the perfect dessert in these chocolate chip quinoa cookies. Instead of using quinoa in a savory dish, try enjoying it next time in these easy no-bake cookies.

1. Line a baking sheet with parchment paper.
   
2. In a small bowl, combine the peanut butter, applesauce, honey, vanilla, and salt.
   
3. Add the flour, quinoa, and chocolate chips and mix until combined.
   
4. Spoon rounded tablespoons of cookies on baking sheet. Place in the freezer to set, about 20 minutes. Store any leftovers in an airtight container.
   

PER SERVING
(2 cookies) Calories: 250
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Fat: 13g
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Protein: 8g
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Sodium: 257mg
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Fiber: 4g
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Carbohydrates: 34g
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Sugar: 12g