These cookies are just enough to satisfy a craving for something sweet, without any refined flours, little added sugar (less than 1/2 teaspoon per cookie if you use unsweetened chocolate), and are vegan/dairy-free if you use vegan chocolate. For those with celiac disease or gluten sensitivity, they are also gluten-free. If you are low on chocolate, you can replace half of it with chopped nuts (that’s what I did in these pictures).
These low sugar cookies have a nice almond and coconut flavor and are not overly sweet. If vegan chocolate is used, they are vegan/vegetarian, gluten-free, and considered paleo.
1 1/4 cup almond meal
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup virgin coconut oil (softened but not melted)
2 tablespoons maple syrup or agave nectar
1 teaspoon vanilla extract
18 drops liquid stevia (or 2 more tablespoons maple syrup or agave nectar, and omit almond milk)
2 tablespoons almond milk or coconut beverage
1/4 cup dark chocolate chip (or dark chocolate bar, chopped)
Preheat oven to 350°F.
In a medium bowl, combine almond meal, salt, and baking soda. In a small bowl, combine coconut oil, maple syrup, vanilla extract, and stevia. Stir until well mixed. Add wet ingredients to dry and mix well. Stir in chocolate chips.
Roll about 1 1/2 tablespoons of dough into a ball, and flatten to about 3/4 inch on a baking sheet. Repeat with remaining dough.
Bake 8-10 minutes, or until light brown on the edges. Let cool for two minutes, then transfer to a cooling rack. Store in an airtight container.
Don’t forget to vote for Guess Who’s Cooking for Healthline’s Best Health Blog! You can vote daily with both Facebook and Twitter. Thank you for your support!
These blondies are made with pureed chickpeas and contain no flour. They are vegan, dairy-free, grain-free, and gluten-free, assuming you don’t use honey or chocolate chips with dairy. These blondies are moist and delicious, and no one will know that they are made from chickpeas! They would make an excellent healthier holiday gift.
These lower-sugar cookies contain 3 types of sesame – white sesame seeds, black sesame seeds, and tahini, or ground sesame seeds. They have a strong sesame flavor and are slightly bitter, making them a delightfully unusual cookie! You can use only white sesame seeds if you can’t find black sesame seeds, which are often found in the international section of the grocery store.
These unique lower-sugar cookies use 3 types of sesame and are a delightfully unusual treat! These easy cookies are flourless, gluten-free, dairy-free, and lower-carb.
1 cup tahini
1/3 cup sugar
1 egg (whisked)
2 tablespoons white sesame seeds
30 drops liquid stevia
1/2 teaspoon vanilla extract
1/4 cup black sesame seeds
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Combine tahini, sugar, egg, vanilla, white sesame seeds, and stevia. Stir well to combine.
Place the black sesame seeds in a shallow dish. Scoop about 1/2-1 tablespoon of dough and roll into a ball, then roll in the black sesame seeds, or dip one side of the ball into the seeds. Place onto the cookie sheet and press down to flatten slightly. These cookies won't spread or rise, so they will maintain whatever shape you create now.
Bake for 9-11 minutes, or until bottom edges are light golden brown. Remove from oven, and allow to cool for 1-2 minutes before transferring to a cooling rack.
These breakfast cookies are vegan and are healthier than most other breakfast pastries. Although there is no added sugar, there is still a decent amount of natural sugar from the fruit, so don’t overdo these! Pair a cookie or two for breakfast with a protein source for a quick and balanced breakfast.
These breakfast cookies are vegan and are healthier than most other breakfast pastries. Although there is no added sugar, there is still a decent amount of natural sugar from the fruit, so don't overdo these! Pair a cookie or two for breakfast with a protein source for a quick and balanced breakfast.
1 1/2 cup rolled oats (old-fashioned)
1 cup unsweetened applesauce
1/3 cup raisins or other dried fruit
1 teaspoon ground cinnamon
1 teaspoon oil (such as virgin coconut oil) (for greasing)
Preheat oven to 350 degrees F. Grease a baking sheet with oil, such as coconut oil.
In a medium bowl, mash the bananas (using a potato masher, whisk, or fork).
Add remaining ingredients and stir well to combine.
Drop cookie batter onto cookie sheet. Shape the cookies because they will not expand. Bake 25-30 minutes or until golden brown.
Let cool for a few minutes, then move cookies to a cooling rack. Store in an airtight container.
1 Cup Almond Meal, or 1/2 Cup Almond Meal + 1/2 Cup Cashew Meal (cheaper)
1 Cup Creamy Natural, Organic Peanut Butter or other nut butter (almond, cashew, sunflower)
2 Teaspoons Vanilla Extract
16 Drops Liquid Stevia or to taste
3 Teaspoons Coconut Oil, Divided
2/3 Cup Dark Chocolate Chips
Melt 2 teaspoons coconut oil, then add to a medium bowl, and combine nut flour, nut butter, vanilla, and stevia. Roll into small balls and place in a container lined with parchment paper, then freeze for at least 1 hour. Melt remaining teaspoon of coconut oil with the dark chocolate over a double boiler stirring constantly, or in the microwave, stirring every 30 seconds. I didn’t do much research before making these so they didn’t look as nice, but yours should look better if you… Insert a toothpick into the nut butter ball. Dip it into the chocolate and swirl to cover the majority of the ball, leaving a small uncovered circle on top. Place onto parchment paper in a container to go back into the freezer, and use your finger to cover the toothpick hole. Repeat with remaining balls. Store in freezer until ready to serve.
They will be a bit melty like this if you don’t store them in the freezer.
3/4 Cup Sweetener or Equivalent* (See Notes Below)
1 Cup Unsweetened Shredded Coconut
1+ Cup Coconut Milk, Almond Milk, or other milk
2/3 Cup Finely Chopped Nuts, such as pecans or walnuts, toasted if you like (but let cool before adding to batter)
In a small bowl, mix shredded coconut with milk of choice and let sit for 30-45 minutes to soften. Meanwhile, preheat oven to 350 and line a cookie sheet with parchment paper. Whip egg whites with sweetener and cream of tartar (or lemon juice) with an electric beater until stiff peaks form, about 6-8 minutes. Once coconut has sat for 30-45 minutes, place a kitchen towel into a bowl, then pour coconut into the towel. Wring out most of the milk, until the coconut is clumpy but crumbles when you put pressure on it. Carefully fold coconut and nuts into the batter, then drop by spoonful onto the parchment paper. Bake 13-16 minutes, or until light golden brown on top.
3/4 cup erythritol + 24 drops liquid stevia (This is what I did, but the cookies did have a cooling sensation from the erythritol)
3/4 cup Swerve
3/4 cup xylitol – but beware that it is very toxic to dogs and can have a laxative effect if you eat too much
3/4 cup sugar (not ideal)
1/4 cup + 2 tablespoons Truvia Baking Blend – Not 100% sure this would work as well!