Wheat Free Sugar Free Desserts: 31 Classic Recipes for Today's Healthy Diets (Wheat free, gluten free, sugar free dessert recipes) (2 page)

A delightful twist on a timeless classic, almond butter cookies are simple to make and full of flavor.

2 cups gluten-free flour blend (use half almond flour if desired)

½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

½ cup almond butter

½ cup unsalted butter, softened

½ cup granulated stevia

½ cup agave nectar

1 large egg, room temperature

½ tsp. vanilla extract

1. Preheat the oven to 350
°
F and line a cookie sheet with parchment paper.

2. Combine the flour blend, baking powder, baking soda and sea salt in a small bowl. Set aside.

3. Cream together the almond butter, unsalted butter, and stevia on medium-high speed until light and fluffy, about 2 minutes.

4. Beat in the agave nectar, egg, and vanilla until well incorporated.

5. Gradually add the dry ingredients, scraping down the bowl after each addition. Beat on medium speed until well combined.

6. Cover and refrigerate the dough for at least one hour. The dough should be sticky.

7. Scoop out heaping tablespoons of dough and, with oiled or floured hands, roll them into balls.

8. Arrange the dough balls on the parchment-lined cookie sheet, placing them about 2 inches apart. Flatten the balls with the tines of a fork.

9. Bake at 350
°
F for 10 to 12 minutes or until the cookies are lightly brown and firm to the touch.

10. Cool on the cookie sheet for 5 minutes then transfer to a wire rack and cool completely.

Makes 18 to 24 cookies.

Each serving has approximately 170 calories.

The perfect combination of sweet cherries and flaky coconut, these cherry coconut bars can be a tasty snack or a delicious, healthy dessert.

2 ½ cups gluten-free flour blend

½ cup coconut flour

2 tsp. baking powder

½ tsp. salt

1 cup unsalted butter, softened

¾ cup agave nectar

1 large egg

1 tsp. vanilla extract

1 cup semi-sweet chocolate chips

½ cup maraschino cherries

2/3 cup shredded coconut

1. Preheat the oven to 350
°
F. Coat a jelly roll pan with cooking spray.

2. Combine the flours, baking powder and salt in a large bowl. Set aside.

3. Beat the butter on medium-high speed until light and fluffy. Beat in the agave nectar, egg and vanilla extract.

4. Gradually add the dry ingredients, beating well to combine.

5. Fold in the chocolate chips, cherries and shredded coconut.

6. Spread the dough in the prepared pan and bake at 350
°
F for 25 minutes.

7. Cut immediately into bars and allow to cool before serving.

Makes about 30 servings.

Each serving has approximately 200 calories.

Chocolate chip cookies are a family favorite that can easily be made without refined sugar or flour while still retaining that classic chocolate chip cookie taste.

¼ cup unsalted butter, softened

¼ cup granulated stevia

1 large egg

1 tsp. vanilla extract

1 ¾ cups gluten-free flour blend

¾ tsp. baking soda

½ tsp. salt

½ cup chocolate chips

1. Preheat the oven to 350
°
F. Line a cookie sheet with parchment paper and set aside.

2. Combine the butter, stevia, egg and vanilla extract in a food processor and pulse until smooth and well-combined.

3. Stir together the flour blend, baking soda and salt in a small bowl. Slowly add to the food processor, blending until thoroughly mixed. Scrape down the sides as needed.

4. Fold in the chocolate chips.

5. Scoop out heaping tablespoons of dough onto the prepared cookie sheet. Slightly flatten the dough balls with a spatula to the desired thickness.

6. Bake at 350
°
F for 9 to 12 minutes or until they begin to brown around the edges.

7. Cool for 5 to 10 minutes on the cookie sheet then transfer to a wire cooling rack to cool completely.

Makes about 24 cookies.

Each cookie has approximately 100 calories.

These chocolate pinwheels have just the right amount of chocolate flavor baked into a delightful design.

3 cups gluten-free flour blend

½ tsp. baking soda

¼ tsp. sea salt

1 cup unsalted butter, softened

½ cup agave nectar

1 large egg

1 tsp. vanilla extract

1 oz. unsweetened baking chocolate, melted

2 tbsp. unsweetened cocoa powder

1 tbsp. granulated stevia

1. Stir together the flour blend, baking soda and salt in a medium bowl. Set aside.

2. Beat together the butter and agave nectar on medium-high speed until creamy and well-combined.

3. Beat in the egg and vanilla extract, stirring until thoroughly combined. Add the dry ingredients to the wet ingredients and stir well to combine.

4. Divide the dough in half and stir the melted chocolate, cocoa powder and Stevia powder into one half.

5. Roll the chocolate dough out on a piece of waxed paper into a 14x10-inch rectangle. Repeat the process with the plain dough and carefully turn it over, laying it on top of the chocolate dough and lining up the edges.

6. Peel off the top sheet of waxed paper and roll the double-thickness of dough into a log, peeling off the bottom sheet of waxed paper as you roll. Cut the log in half and refrigerate overnight.

7. Preheat the oven to 350
°
F. Slice each of the logs into ¼-inch slices and arrange them on an ungreased cookie sheet, spacing them 2 inches apart.

8. Bake at 350
°
F for 10 to 12 minutes or until lightly browned. Transfer to wire rack to cool.

Makes about 4 dozen cookies.

Each cookie has approximately 80 calories.

An unusual blend of chocolate and fruit flavor, these chocolate raspberry thumbprints are cookie standouts.

3 cups gluten-free flour blend

½ tsp. baking soda

¼ tsp. salt

1 cup unsalted butter, softened

½ cup granulated stevia

½ cup agave nectar

2 oz. unsweetened baking chocolate, melted

¼ cup unsweetened cocoa powder

1 large egg

1 tsp. vanilla extract

1 cup seedless reduced sugar raspberry jam

1 cup almonds, coarsely chopped

1. Preheat the oven to 350
°
F.

2. Stir together the flour blend, baking soda and salt in a medium bowl. Set aside.

3. Beat together the butter, stevia, and agave nectar on medium-high speed until creamy and well-combined.

4. Stir in the unsweetened baking chocolate and unsweetened cocoa powder, scraping down the sides of the bowl as needed.

5. Beat in the egg and vanilla extract, stirring until thoroughly combined. Stir in the flour mixture in 2 batches to form a dough.

6. Shape the dough into 1-inch balls by hand.

7. Place the almonds in a shallow dish and roll the dough balls in the almonds to coat them. Arrange the balls on an ungreased cookie sheet, spacing them 1 to 2 inches apart.

8. Use your thumb to make an indent in the center of each dough ball then fill the depression with raspberry jam.

9. Bake the cookies at 350
°
F for 13 to 15 minutes or until the jam begins to bubble.

10. Allow the cookies to cool for 5 minutes on the cookie sheet then transfer to a wire cooling rack to cool completely.

Makes about 6 dozen cookies.

Each cookie has approximately 75 calories.