Tag: Cookies

Double Chocolate Pumpkin Seed Cookies

Soft and Gooey Inside/Crunchy Outside

Nutritional Info

Serving 1 cookie

Calories 100

Net Carbs 2 grams

Fat 9 grams

Protein 3 grams

Ingredients

1 teaspoon gelatin

1 1/2 cups almond flour

1/5 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1/2 teaspoon cinnamon

1/2 teaspoon smokey paprika

4 Tablespoons refined coconut oil (melted)

4 ounces cream cheese

3/4 cup + 2 Tablespoons Brown Swerve

1 teaspoon vanilla

1 egg (room temperature)

1/8 cup almond milk

4 ounces Sugar-Free Hershey’s Special Dark Miniatures, chopped

1 1/2 cups toasted and salted pumpkin seeds

Instructions

Preheat oven to 350F and line 2 cookie sheets with parchment paper.

Mix flour, gelatin, cocoa, baking powder, baking soda, salt, cinnamon and paprika together and set aside.

Add cream cheese to stand mixer and beat on medium speed. Add Swerve and oil and mix til creamy.

Add egg and vanilla and beat til combined and gradually beat in flour mixture. Stir milk into dough til mixed.

Fold in chocolate and seeds.

Scoop dough onto cookie sheet with Tablespoon to measure and bake 10-12 minutes.

Remove from oven and let cool completely on cookie sheet.

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.

 

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.