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®) (23 page)

Regular chocolate-covered strawberries get a promotion in this recipe with sweet ingredients added to their chocolate coatings. Pick large, juicy strawberries with healthy green stems for ease of assembling and eating.

1. Line a dinner plate with wax paper. Wash and dry strawberries. In a small bowl, combine the unsweetened shredded coconut with xylitol. Place melted chocolate in another small bowl.
   
2. Dip strawberries into the melted chocolate. Sprinkle or dip strawberries in coconut mixture and lay fruit on the prepared plate.
   
3. Refrigerate for 15–20 minutes or until chocolate is hardened.
   

PER SERVING
Calories: 398
|
Fat: 23g
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Protein: 4g
|
Sodium: 10mg
|
Fiber: 6g
|
Carbohydrates: 57g
|
Sugar: 10g

Almond Butter Chocolate Chip Cookies

Almond Chocolate Cookies

Chewy Ginger Cookies

Maple Jam Thumbprint Cookies

Lemon Love Notes

Cherry Nut Blossoms

Dark Chocolate Brownie Cookies

Double Chocolate Cookies

Chocolate Sugar Cookies

Cinnamon Pecan Cookies

Classic Gingerbread Cookies

Apple Pie Cookies

Super Soft Gluten-Free Peanut Butter Cookies

Black and White Chocolate Chip Cookies

Homemade Fortune Cookies

Apple Coconut Cookies

Almond Butter Chocolate Chip Oatmeal Cookies

Super Healthy Chocolate Chip Cookies

Bakery-Style Chocolate Chip Cookies

Healthy Peanut Butter Cookies

Honey Chocolate Glaze Cookies

Lemon Cookies

Linzer Schnitten Cookies

Molasses Oatmeal Spice Cookies

No-Bake Chocolate Chunk Peanut Butter Cookies

No-Bake Carrot Cookies

No-Bake Mexican Chocolate Cookies

No-Bake Quinoa Cookies

Chocolate Cream Sandwich Cookies

Oatmeal Raisin Pillow Cookies

Peanut Butter Oatmeal Chocolate Chip Cookies

Classic Peanut Butter Cookies

Pumpkin Chocolate Chip Cookies

Raw Chocolate Cookies

Chocolate Oatmeal Cookies

Snickerdoodles

Sugar-Free Ginger Cookies

Thin Chocolate Mint Cookies

Vanilla Crinkle Cookies

Vanilla Wafers

Sunflower Butter Oatmeal Chocolate Chip Cookies

Whole-Wheat Peanut Butter Sandwich Cookies

Oatmeal Cream Pies

These almond butter cookies use whole-wheat flour and are packed with chocolate chips for full almond-chocolate flavor. Enjoy a soft, velvety textured cookie without a speck of butter!

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
   
2. In a medium bowl, mix together the flour, baking soda, coconut sugar, and salt until well combined.
   
3. Add the almond butter, molasses, unsweetened applesauce, and vanilla and mix all the ingredients together until smooth. Gently mix in the chocolate chips.
   
4. Roll into about 1" balls and place on baking sheet 2" apart. Bake for 7–8 minutes. Remove from baking sheet and cool on a wire rack.
   

PER SERVING
(2 cookies) Calories: 254
|
Fat: 16g
|
Protein: 7g
|
Sodium: 280mg
|
Fiber: 3g
|
Carbohydrates: 34g
|
Sugar: 15g

Chocolate cookies with chopped almonds are a nice alternative to the typical chocolate chip cookie. Cocoa and vanilla enhance these crispy, crunchy cookies.

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
   
2. In a mixing bowl, cream together butter and powdered honey. Beat mixture until light and airy.
   
3. Beat in egg and vanilla. Add in salt, baking soda, and flour. Add chopped almonds and mix.
   
4. Roll into small 1
   ¹
   ⁄
   ₂
   " balls and place on baking sheet 2" apart. Bake for 10 minutes, or for 12–13 minutes if you want extra crunchy cookies. Remove from baking sheet and cool on a wire rack.
   

PER SERVING
Calories: 178
|
Fat: 10g
|
Protein: 3g
|
Sodium: 155mg
|
Fiber: 2g
|
Carbohydrates: 20g
|
Sugar: 10g

These soft chewy cookies are delectable with a cup of regular or chocolate milk. Delicious spices give them just a touch of heat with the perfect amount of sweetness.

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
   
2. In a large bowl, cream together the butter, coconut oil, and coconut sugar until light and fluffy. Beat in egg. Stir in the molasses.
   
3. In a separate bowl, sift flour, ginger, cinnamon, baking soda, and salt together. Gradually stir flour mixture into the butter mixture.
   
4. Scoop out small 1
   ¹
   ⁄
   ₂
   " balls, place 2" apart on baking sheet, and cook for 8–10 minutes. Cool on baking sheet 5 minutes. Remove from baking sheet and cool on a wire rack.
   

PER SERVING
(2 cookies) Calories: 295
|
Fat: 13g
|
Protein: 3.5g
|
Sodium: 165mg
|
Fiber: 3g
|
Carbohydrates: 43g
|
Sugar: 21g

These cookies get their name from the large thumb impression in the center of the cookie. This thumbprint becomes the perfect well to fill with delicious sugar-free jam.

1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
   
2. In a large mixing bowl, combine the almond meal, rice flour, xanthan gum, salt, and cinnamon. Stir to combine. Add the rest of the ingredients except the jam and stir until well combined.
   
3. With wet hands, roll dough into about 1" balls. Place on baking sheet 2" apart and indent the middle of each cookie with your thumb or finger.
   
4. Fill the indent with jam (about 1 teaspoon or so per cookie). Bake for 8–9 minutes and cool 5 minutes before removing from baking sheet and placing on a wire rack.
   

PER SERVING
(2 cookies) Calories: 252
|
Fat: 13g
|
Protein: 4g
|
Sodium: 105mg
|
Fiber: 2g
|
Carbohydrates: 34g
|
Sugar: 9g

Similar to lemon bars, these lovely cookies have a shortbread base with a lemon-custard filling. The buttery cookie base complements the smooth lemon centers perfectly!

1. Preheat oven to 350ºF. Line a baking sheet with parchment paper.
   
2. Combine
   ¹
   ⁄
   ₄
   cup xylitol,
   ¹
   ⁄
   ₄
   cup honey, egg, and vanilla in a small bowl. Whisk until smooth. Add lemon juice,
   ¹
   ⁄
   ₄
   teaspoon lemon zest, cornstarch,
   ¹
   ⁄
   ₄
   teaspoon salt, and guar gum. Mix until there are no lumps and the batter is completely smooth. Set aside.
   
3. In a medium bowl, combine flour, butter,
   ¹
   ⁄
   ₄
   cup xylitol,
   ¹
   ⁄
   ₄
   cup honey,
   ¹
   ⁄
   ₂
   teaspoon salt, baking powder, and
   ¹
   ⁄
   ₂
   teaspoon lemon zest. Roll the dough into 1" balls or scoop dough with a 1" ice cream scoop.
   
4. Place balls on the prepared baking sheet. Indent the centers with your finger or the back of the cookie scoop, making sure the indention is fairly large without breaking the cookie edge. Bake cookies for 4–6 minutes or until edges are just baked.
   
5. Remove cookies from the oven. If the centers have puffed up, pat down slightly as needed. Pour about 2 teaspoons of filling into centers of each cookie or enough to fill. Place filled cookies back in oven for another 5 minutes or until centers are no longer liquid, but still a little jiggly. Cool completely before serving.
   

PER SERVING
(2 cookies) Calories: 185
|
Fat: 10g
|
Protein: 2g
|
Sodium: 117mg
|
Fiber: 1g
|
Carbohydrates: 18g
|
Sugar: 8g

Inspired by the cherry blossoms in the Washington D.C. area, these cookies are the perfect welcome to spring. Three different types of flour make these cookies healthy and hearty. Dried cherries provide pops of natural sweetness in each bite.

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
   
2. In a large bowl, whisk together flours, baking powder, and salt and set aside.
   
3. In a separate bowl, cream butter and coconut sugar together until light and fluffy. Add egg and beat well. Beat in orange zest and vanilla.
   
4. Gradually add the flour mixture to the butter mixture and mix until well blended. Gently add in the cherries and walnuts and mix to combine.
   
5. Scoop out 1
   ¹
   ⁄
   ₂
   " cookie dough balls with a small ice cream scoop or spoon 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: 324
|
Fat: 19g
|
Protein: 5g
|
Sodium: 78mg
|
Fiber: 3g
|
Carbohydrates: 36g
|
Sugar: 18g