I recently sent out an article (READ IT HERE) about one of the secrets to trimming out the waistline. Spoiler alert.....it has to do with Sugar.
So wait, I wrote an article about giving up sugar and now I'm giving you a cookie recipe....what gives? This recipe for Thumbprint Cookies is made exclusively using stevia, so you can avoid sugar and eat a cookie too! It is important that as we focus on cleaning up our eating we avoid "depriving" us of things we THINK WE NEED (but the truth is we are actually addicted to sugar as a nation).
Stevia is a natural sweetener (derived from a leaf that you can grow in your own garden) that has zero calories and zero sugar content. The benefits are huge to using stevia as a sweetener of choice.
If we can make cookies that have zero sugar content but still taste sweet and satisfying then shouldn’t we?
It makes us healthier, leaner and more energetic. All without sacrificing the joy of having a delicious cookie.
Sure, if you’ve never used stevia then there will be an adjustment period. A time to get your taste buds accustomed to the absence of sugars. But once you adjust then you’ll wonder how you ever handled all that sugar in the first place. Give these low sugar cookies a try!
Courtesy of RealHealthyRecipes.com
Here’s what you need
⅔ cup blanched almond flour
2 Tablespoons coconut flour
2 teaspoons arrowroot starch
⅛ teaspoon sea salt
6 Tablespoons coconut oil, softened
2 Tablespoons coconut cream
2 teaspoons liquid stevia (http://amzn.to/2wdUKxZ)
1 egg yolk
½ teaspoon vanilla extract
¼ teaspoon almond extract
4oz lily’s stevia sweetened chocolate (chips or bar Order http://amzn.to/2htLT7Z)
1 Tablespoon coconut oil
⅔ cup natural peanut butter (or another nut butter or berries)
Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
In a medium bowl combine the blanched almond flour, coconut flour, arrowroot starch, and sea salt. Whisk to remove any lumps.
In an electric mixing bowl combine the coconut oil, cream and stevia until light and fluffy – about 5 minutes. Add the egg yolk, vanilla extract and almond extract on low speed until fully incorporated.
Add the dry ingredients on low speed by spoonful until creamed into the coconut oil mixture.
Shape cookies with a heaping teaspoon of dough, making an indention with your thumb. Place the cookies on the prepared baking sheet and bake in the preheated oven for 12-14 minutes, until lightly golden. Cool for 5 minutes on the pan before removing.
While the cookies bake, melt the chocolate and coconut oil in a double boiler, mixing until smooth. Dip the base of the cookies and pour a little chocolate into the indentions, topping with a teaspoon of peanut butter. Transfer to a parchment paper lined pan that fits in your freezer. Place the cookies in the freezer for 5 minutes until the chocolate has set. Enjoy!
One serving equals: 90 calories, 7g fat, 4g carbohydrate, 10mg sodium, 1g sugar, 2g fiber, and 2g protein.