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®) (29 page)

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
   
2. In a large mixing bowl, cream together butter, coconut oil, coconut sugar, and molasses until smooth and fluffy.
   
3. Add eggs, vanilla, cornstarch, baking powder, and baking soda.
   
4. Mix in flour, salt, cinnamon, nutmeg, ginger, and oats until just combined. Dough will be sticky, but should form a ball easily.
   
5. Roll into 1" balls and place on baking sheet 1
   ¹
   ⁄
   ₂
   " apart. Bake for 10–11 minutes, until cookies are golden and puffy. Allow to cool completely on baking sheet.
   
6. Once cookies are cool, apply about 1–2 tablespoons of vanilla cream filling on the underside of one cookie. Place another cookie on top of the cream to form a sandwich. Store cookies in an airtight container at room temperature for up to 3 days.
   

PER SERVING
(1 cookie sandwich) Calories: 525
|
Fat: 35g
|
Protein: 5g
|
Sodium: 210mg
|
Fiber: 3g
|
Carbohydrates: 56g
|
Sugar: 20g

Apricot Oat Bars

Peanut Butter Chocolate Chip Brownies

Chocolate Chip Energy Bars

Chocolate Krispy Rice Bars

Chocolate Hazelnut Shortbread Bars

Dairy-Free, Gluten-Free Brownies

Flourless Cinnamon Oatmeal Blondies

Halfway Cookie Bars

Sugar Cookie Bars

No-Bake Cookie Dough Cheesecake Bars

No-Bake Peanut Butter Pretzel Granola Bars

Orange Bars

Peanut Butter Delight

Peanut Butter Protein Bars

Raspberry Crumble Bars

Raw Triple Chocolate Bars

Secretly Vegan Brownies

Shortbread Bars

Blondie Bars

Strawberry Oat Bars

Vegan Lemon Bars

Buckeye Brownies

No-Bake Pumpkin Cheesecake Bars

Spiced apricot bars are sure to become a fall favorite. Enjoy these chewy, naturally sweet bars, packed with both apricot jam and dried apricots for maximum flavor in each bite.

1. Preheat oven to 350°F. Lightly spray a 9" × 13" baking dish with cooking spray and set aside.
   
2. In a small mixing bowl, mix apricots, jam, and 1 tablespoon of honey. Set aside.
   
3. In a medium mixing bowl, mix together flour,
   ³
   ⁄
   ₄
   cup coconut sugar, cinnamon, salt, baking soda, 1
   ³
   ⁄
   ₄
   cup oats, and walnuts. Stir in the rest of the honey. Add butter, egg, and vanilla and stir until well combined.
   
4. With clean fingers, press half of the crust mixture firmly in the bottom of the baking dish. Spread the apricot jam filling all over the crust. Cover the apricot filling with the remaining crust mixture and press lightly to flatten and firm.
   
5. Sprinkle remaining coconut sugar and oats over the mixture. Bake 28–32 minutes. Allow to cool for 15 minutes before cutting.
   

PER SERVING
Calories: 468
|
Fat: 22g
|
Protein: 6g
|
Sodium: 300mg
|
Fiber: 5g
|
Carbohydrates: 81g
|
Sugar: 34g

These thick, dense brownies are rich with peanut butter flavor and have a generous helping of sweet chocolate chips scattered throughout. These may be the richest brownies around.

1. Preheat oven to 350ºF and grease a 9" × 13" baking dish.
   
2. In the bowl of an electric mixer, cream butter and peanut butter together until fluffy. Add coconut sugar and maple sugar and mix until combined. Add the molasses, eggs, and vanilla. Mix on low speed until incorporated.
   
3. Keeping the mixer on low speed, add the flour, baking powder, cinnamon, salt, and chocolate chips slowly. Mix until everything is combined. Using a spatula, pour the batter into prepared dish.
   
4. Bake in center of oven for 25 minutes or until edges are golden brown and a toothpick inserted in the center comes out clean. Let cool for about 5 minutes before cutting.
   

PER SERVING
Calories: 512
|
Fat: 28g
|
Protein: 10g
|
Sodium: 230mg
|
Fiber: 5g
|
Carbohydrates: 71g
|
Sugar: 36g

Covered with a thick slab of chocolate, these no-bake, nut-based bars provide a delicious mid-afternoon energy boost.

1. In a food processor, place nuts and coconut and pulse until ingredients are blended. Add the dates, 1 teaspoon vanilla, maple syrup, and water and mix until mixture comes together and looks like cookie dough. Mix in the chocolate chips by hand.
   
2. Line an 8" × 8" baking dish with parchment paper and spread the dough out in the dish.
   
3. In a small bowl, combine the coconut oil with the cocoa. Add maple syrup and remaining vanilla and mix until smooth. Pour the chocolate over the cookie dough bars.
   
4. Cover dish and place in freezer to chill for 1 hour. Remove from freezer, cut into squares, and enjoy.
   

PER SERVING
Calories: 512
|
Fat: 46g
|
Protein: 6g
|
Sodium: 5mg
|
Fiber: 5g
|
Carbohydrates: 32g
|
Sugar: 18g

Enjoy the chocolaty, chewy crunch of these puffed cereal bars. Chocolate chips create an extra level of texture and sweetness.

1. Prepare an 8" × 8" baking dish by either lining it with parchment paper or lightly greasing it; set aside. Combine puffed rice cereal, oats, and sea salt in a large bowl.
   
2. In a small microwave-safe bowl, combine the coconut sugar, honey, and water. Microwave for 1 minute, stirring every 10 seconds. The mixture will bubble up, but this is okay. After 1 minute, add the chopped chocolate and stir. Microwave for another 5 seconds or so until the chocolate is completely melted.
   
3. Add the vanilla extract and cocoa powder to the chocolate mixture. The mixture should look like a chocolate ganache. Quickly pour over the rice and oats mixture while it is still warm. Work quickly to stir and coat everything evenly.
   
4. Pour the mixture in prepared baking dish. Press firmly with damp hands to smooth out the mixture into the pan. Place in the refrigerator for 15 minutes until the mixture has become firm. Remove from the refrigerator and cut into slices with a sharp knife.
   

PER SERVING
Calories: 140
|
Fat: 2g
|
Protein: 2g
|
Sodium: 135mg
|
Fiber: 1.5g
|
Carbohydrates: 30g
|
Sugar: 20g

Soft shortbread, hazelnuts, and chocolate are all rolled into one delicious bar. This winning combination cannot be beat.

1. Preheat oven to 350°F. Butter a 9" × 9" baking dish. In a food processor, pulse hazelnuts until nuts are a coarse meal; set aside.
   
2. With an electric mixer, cream together butter and coconut sugar until smooth. Add vanilla and salt and mix to combine. Add the flour and processed hazelnut mixture to the butter mixture and mix on low until fully incorporated.
   
3. Scoop out the mixture and press into the buttered baking dish. Bake for 15 minutes. Be sure not to overbake—the middle should be light and have puffed up from baking. Remove from the oven.
   
4. Spread the chocolate evenly over the warm bars. Sprinkle with crushed hazelnuts, if desired. Place bars in the refrigerator until hardened, about 30 minutes. Cut into squares and enjoy!
   

PER SERVING
Calories: 291
|
Fat: 21g
|
Protein: 4g
|
Sodium: 70mg
|
Fiber: 2g
|
Carbohydrates: 36g
|
Sugar: 12g

These allergy-friendly brownies are almost better than traditional brownies! They are fudgy, rich, and chewy, and everything else a good brownie should be.

1. Preheat the oven to 350°F. Line a 7" × 11" pan with parchment paper or spray with cooking spray and set aside.
   
2. In a large mixing bowl, combine melted chocolate, oil, and coconut sugar. Mix to combine. Gradually mix in the eggs. Add the butter extract, vanilla, and salt and whisk to combine.
   
3. Sift together the cornstarch, cocoa, and flour and then add to the mixture.
   
4. Pour mixture in the prepared pan and bake for 30–35 minutes. Allow to cool before cutting into bars.
   

PER SERVING
Calories: 316
|
Fat: 18
|
Protein: 2g
|
Sodium: 138mg
|
Fiber: 1g
|
Carbohydrates: 38g
|
Sugar: 37g