Category: Cookies

Sugar-Free No-Bake Peanut Butter Chocolate Cookies

 

screenshot_20191124-0657204306273773150508953.pngServes 24

Calories 147

Net Carbs 12.1 grams

Fat 8 grams

Protein 5 grams

Ingredients

1/2 cup butter

2 cups Swerve Granulated

1/8 teaspoon salt

4 Tablespoons cocoa

1/2 cup milk

3 cups oatmeal, not cooked

1/2 cup Smuckers Natural Peanut Butter

1 teaspoon vanilla

Directions

Mix butter, Swerve, salt, cocoa and milk together and bring to a boil.

In a large bowl, mix oatmeal, peanut butter and vanilla.

Add boiled mixture slowly til you have the consistency  of  a  drop  cookie. Measure out by the Tablespoon and form balls. Drop onto wax paper. Put cookies in the freezer on the tray.

After a few hours, put them into zip lock baggies. Keep cookies in the freezer. You can eat them frozen or let them defrost a bit.

 

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Sugar-Free No-Bake Peanut Butter Cookies

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Nutritional  Info

Serves 24

Calories 161

Carbs 4.9 grams

Fat 13.6 grams

Protein 3.7 grams

Ingredients

1 1/2 cup smooth, unsweetened peanut butter melted (plus more for drizzling)

1 cup coconut flour

1/4 cup packed Brown Swerve

1 teaspoon vanilla

Pinch of salt

2 cups sugar free dark chocolate

1 Tablespoon  coconut oil

Directions

Combine the peanut butter, coconut flour, brown Swerve, vanilla and salt and stir til smooth.

Line a baking sheet with parchment. Using a small cookie scoop, form mixture into rounds then press down lightly to flatten slightly and place on baking sheet. Freeze until firm, about 1 hour.

Whisk together melted chocolate and coconut oil.

Dip cookie rounds into chocolate until fully coated then return to baking sheet. Drizzle with more peanut butter then freeze until chocolate  sets, about 10 minutes.

Serve cold. Store leftovers in freezer.

 

 

 

Sugar Free Pecan Snowball Cookies

Another excellent recipe my good friend Wendy shared with me for you guys to enjoy over the holidays.

With a little planning and discipline, there is no good reason what so ever to gain weight simply because the holiday season is upon us. There are far too many healthy recipes, we have a great many here at David’s Way. Try some of our recipes with your family instead of letting yourself be tempted by sugary foods that will cause you to pack on weight. You might just find an unhealthy family member or friend turning their life around once they realize the can still enjoy many foods while losing weight. And, the best part is our recipes will never lead to “hangry” cravings for more as they are all sugar free and diabetic friendly.

Serves: 24

Calories: 112 per cookie

Carbs: 2g

Fat: 11g

Protein: 1g

Fiber: 1g

Ingredients:

  • 8 tbsp Ghee, or butter
  • ! 1/2 cups almond flour
  • 1 cup pecans, chopped
  • 1/2 cup Swerve Confectioners
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • extra Swerve Confectioners to roll balls in

Directions:

  1. Preheat oven to 350 degrees.
  2. Place all ingredients into a food processor and process until batter forms a ball. Pulse if needed.
  3. Taste batter, adjust sweetener if needed.
  4. Line a baking sheet with parchment paper.
  5. Use a cookie scoop and make 24 mounds.
  6. Roll each mound in the palm of your hand.
  7. Place in freezer for 20-30 minutes.
  8. Place into oven after removing from freezer, for 15 minutes or until golden around the edges.
  9. Allow to cool slightly. Once able to handle, roll each in some confectioners sweetener.
  10. Allow to cool completely before storing in an airtight container.

 

Sugar Free Candy Cane Cookies

 

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Nutritional Info

Serving Size 1 cookie

Calories 90

Net Carbs 0 grams

Fat 9 grams

Protein 3 grams

Ingredients

Cookies

1/2 cup butter

1/2 cup Swerve Confectioner’s

1 egg, slightly beaten

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

1 teaspoon peppermint flavoring (or flavoring of choice)

1 3/4 cup almond flour

1/4 cup coconut flour

1/4 cup whey protein powder

1/2 teaspoon salt

1 teaspoon red food coloring

Glaze

1/2 cup Swerve Confectioner’s

2 Tablespoons skim milk

1/4 teaspoon flavoring of choice

Instructions

Combine first 10 ingredients and mix well.

Divide dough in half.

Add red coloring to half of dough and mix well.

Place both balls of dough in fridge for 30 minutes.

On a lightly floured surface, roll a teaspoon of each dough (plain and red) into a four inch rope.

Place side-by-side and gently twist together  and place on an ungreased cookie sheet and curve one end of the cane to form a candy cane- Be careful to not let the dough break.

Bake at 325 degrees F. for 10-12 minutes, just until the edges brown.

Let cookies cool on sheet.

Mix glaze ingredients and gently brush onto each cooled cookie.

Makes about 24 cookies.

Sugar Free Gingersnaps

 

screenshot_20191001-1222037364625782974038254.pngServings 12

Serving size 2 cookies

Calories 160

Net Carbs  1 gram

Fat 14 grams

Protein 4 grams

Ingredients

1 cup almond  flour

2-4 teaspoons  ground ginger

1 teaspoon  ground  cinnamon

3/4 teaspoon baking  powder

1/4 teaspoon salt

1/2 cup almond  butter, stir well before  measuring

1/4 cup butter,  softened

3/4 cup Swerve, Granular

1 large  egg, room temperature

1/2 teaspoon vanilla  extract

Directions

Preheat oven to 325F and line large baking sheet  with parchment.

Whisk together flour, ginger, cinnamon, baking powder and salt.

In another bowl beat almond  butter and  butter  together. Beat  in Swerve  til well combined and then beat  in the egg and vanilla.

Add flour  mixture and beat til fully incorporated. Roll into 1 inch balls and place on baking sheet. Cover a flat bottomed glass with parchment and use to press balls to 1/4 inch  circles.

Bake about 15 minutes, just until set. Remove  from oven and reduce temp to 200F. Place cookies back inside til golden brown  and quite firm to touch, about 20 more minutes.

Remove and cool completely. They will crisp as they cool. The thinner and smaller you make them, the crisper they’ll  be.

Sugar Free Candy Corn Cookies

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Nutritional Info

Serving Size 1 cookie

Servings 24

Calories 110

Net Carbs 1 gram

Total Fat 10 grams

Protein 3 grams

Ingredients

2 1/4 cups almond flour

3 Tablespoons coconut flour (or oat flour)

1/2 teaspoon xanthan gum

1/4 teaspoon salt

1/2 cup butter, softened

3/4 cup granulated Swerve Sweetener

1 large egg, room temperature

1 teaspoon vanilla extract

5-8 drops yellow gel food coloring

1-2 drops red gel food coloring

Instructions

Whisk together flours, xanthan gum and salt.

Beat butter with Swerve til incorporated and beat in egg and vanilla til well combined.

Beat in almond mixture til dough clings to beaters.

Divide dough into three equal parts. Color one part bright yellow with 3-5 drops of food coloring and color one part with 2-4 drops yellow food coloring and 1-2 drops red food coloring until it is a bright orange.

Pat each piece into a rectangle about 4-5 inches in diameter and stack the rectangles in desired order and press together, straightening the sides as much as possible, (use a flat kitchen implement to press against the sides to dstraighten) Wrap tightly in plastic wrap and chill at least one hour.

Remove from fridge and cut into slices a little more than 1/4 inch thick. Cut each slice into 4-5 triangles. Lay triangles about 1 inch apart on prepared baking sheets and press down lightly with palm of hand to flatten  slightly to about 1/4 inch thick.

Bake 10-12 minutes til slightly puffed and just barely beginning to brown (they won’t feel set, but will set as they cool))

Remove from oven and let cool on pan.

Lemon Poppyseed Biscotti

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Nutritional Info

Serving Size 1 biscotti

Servings 15

Calories 120

Carbs 12 grams

Protein  3 grams

Ingredients

Biscotti

2 cups almond flour

1/2 cup granulated Swerve Sweetener

2 Table poppy seeds

1 teaspoon baking powder

1/2 teaspoon xanthan gum

1 Tablespoon lemon zest

1/4 cup melted butter

1 large egg

1/2 teaspoon lemon extract

Glaze (Optional)

1/4 cup Confectioners Swerve

1 Tablespoon freshly squeezed lemon juice

Instructions

Biscotti

Preheat oven to 325F and line a large baking sheet with parchment paper

Whisk together the almond flour, Swerve, poppy seeds, baking powder, xanthan gum and lemon zest. Add butter, egg and lemon extract and stir until dough comes together.

Turn out on prepared baking sheet and pat into a rectangle about 5×10 inches.

Bake 25 minutes or until lightly browned and firm to the touch.

Remove and let cool at least 20 minutes.

Reduce oven temp to 250F.

Using a sharp knife, gently cut into 15 even slices.

Lay each slice cut side down on baking sheet and return to oven for 15 minutes.

Gently turn over each slice, turn off the oven and let sit inside until cool.

 

Peppermint Meringues

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Nutritional Info

Serving Size 1 Meringue

Servings 20

Calories 5

Net Carbs 0

Protein 1 gram

Ingredients

4 egg whites, room temperature

6 Tablespoons Swerve Confectioners

1/2 teaspoon peppermint extract

1/4 teaspoon cream of tarter

1/8 teaspoon salt

6 drops red food coloring

Instructions

Preheat oven to 250F and line two baking sheets with parchment paper

In a clean, dry bowl, combine egg whites, Swerve, extract, cream of tarter and salt.

Beat on medium  high til stiff peaks form and mixture becomes glossy. DO NOT BEAT TIL STIFF.

Brush 1-2 drops food coloring down the sides of a pastry bag fitted with a large tip.

Fill bag with egg white mixture and pipe into desired shape.

Bake 18 minutes, then reduce oven temperature to 200F and bake another 15-18 minutes.

Turn off oven and without opening door, let meringues sit inside for 2 hours til crisp.

Remove and carefully peel off parchment.

 

Blueberry Breakfast Bars

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Serves 12

Calories 120

Net Carbs 3 grams

Protein 3 grams

Ingredients

Filling

1 cup blueberries

2 Tablespoons water

1/4 cup Swerve, Confectioners

1/4 teaspoon xanthan gum

Crust

1 1/2 cups almond flour

3/4 cup shredded coconut

1/2 cup Swerve, Granular

2 Tablespoons coconut flour

1/2 teaspoon salt

6 Tablespoons butter, melted

1/2 teaspoon vanilla extract

Instructions

Filling

1-Combine blueberries and water in a saucepan and bring to a boil for about 10 minutes until berries can be easily mashed and mash them up a bit.

2-Whisk in the sweetener, and then sprinkle the surface with xanthan gum and whisk vigorously to combine. Let cool.

Crust

1-Preheat oven to 350F

2- Whisk together the almond flour, coconut, sweetener, coconut flour and salt. Stir in the melted butter and the vanilla extract til dough begins to clump together.

3- Press half the mixture firmly into the bottom of an 8×8 pan. Bake 10 minutes then remove  from oven and let cool 10 minutes. Spread the crust with the blueberry filling and sprinkle with the remaining crust mixture. Press the top crust into the filling lightly to adhere.

3- Bake another 20-25 minutes, til golden brown and bubbly. Remove and cool completely.

 

Pumpkin Spice Snickerdoodles

Serves 15 / 1 cookie each

Calories 80

Net Carbs 1 gram

Protein 3 grams
Ingredients

1 1/2 cups almond flour

1/3 cup Brown Swerve

3/4 teaspoon pumpkin pie spice

1/2 teaspoon cream of tarter

1/2 teaspoon baking soda

1 large egg

3 Tablespoons pumpkin puree

2 Tablespoons butter, melted

1/2 teaspoon vanilla extract

1 Tablespoon Swerve Granular

1 teaspoon ground cinnamon

Instructions

Preheat oven to 350 F and line a cookie sheet with parchment or a silicon mat.

Whisk together Swerve Brown, pumpkin pie spice, cream of tarter and baking soda.

Stir in the egg, pumpkin puree, butter and vanilla til dough comes together.

Whisk Swerve Granular and cinnamon together.

Roll into 1 inch balls and roll in cinnamon Swerve mixture.

Place on cookie sheet about 2 inches apart and mash down with the heel of your hand to about 1/2 inch thick.

Bake 10-15 minutes until cookies are puffed and just barely firm to the touch. They will still be quite soft but will firm up as they cool.

Remove and let cool completely on the pan.