Three Healthy Cookie Recipes

Coconut Flour Chocolate Chip Cookies

Original recipe comes from Wholesome Yum

Ingredients:

½ cup Wholesome Yum Coconut Flour
½ cup Besti Brown Monk Fruit Allulose Blend
½ cup Unsalted butter (softened at room temperature)
2 medium Eggs
1 tsp Vanilla extract
¼ tsp Sea salt
½ cup ChocZero Dark Chocolate Chips (plus 1 tbsp for topping, optional)

Instructions:

  1. Preheat the oven to 350 degrees F (177 degrees C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl combine the coconut flour, Besti brown, softened butter, eggs, vanilla extract, and sea salt.
  3. Mix the cookie dough with a hand mixer, until well combined. Stir in the dark chocolate chips with a spatula.
  4. Using your hands or a cookie scoop, form 15 small balls of dough and place them onto the lined baking sheet. With your fingers, press each ball down into a cookie shape.
  5. Bake in the preheated oven for 10-12 minutes, until the edges are slightly golden brown.
  6. Remove from the oven and allow to cool on the baking sheet for 20 minutes. Remove the cookies from the baking sheet and transfer to a wire rack to cool completely.

Peanut Butter Cream Cheese Cookies

Slightly adapted from the original recipe found on AllDay

Ingredients:

¾ cup peanut butter
4 ounces cream cheese softened
¾ cup Basic Monk Fruit Sweetener
1 large egg room temperature
1 teaspoon vanilla extract
1 cup almond flour
½ teaspoon baking soda
¼ teaspoon salt

Instructions:

  1. Preheat the oven to 350F and line a large baking sheet with a silicone baking mat or parchment paper.
  2. In a large bowl, beat the peanut butter and cream cheese together until smooth. Beat in the sweetener, then add the egg and vanilla extract and beat until well combined.
  3. All at once, add the almond flour, baking soda, and salt and beat until the dough is cohesive.
  4. Roll the dough into 1 ½ inch balls, and press down with the palm of your hand to about ½ inch thick. Use a fork to make a cross hatch pattern across the top.
  5. Bake 10 to 12 minutes, until the edges are golden brown. Remove and let cool completely on the pan. They will still be very soft when they come out of the oven.

“Sugar” Cookies

Original recipe comes from MaxLiving

Ingredients:

For Cookies
2½ cups almond flour (or cashew flour for buttery taste)
1 egg, free range organic
¼ cup erythritol (eg. Swerve) [or ¼ tsp of liquid stevia] Add to taste!
½ tsp baking soda
1 tsp pure vanilla extract
¼ tsp sea salt
2 tsp coconut oil (or melted, grass-fed butter)

For Frosting
1 bar organic cream cheese (8 oz)
¼ cup erythritol (like Swerve)
3-5 drops liquid stevia
1 tsp pure vanilla extract
2 tbsp butter (DO NOT MELT)

Instructions:

Cookies

  1. Preheat oven to 350° F (unless using cookie cutters, then wait until after chilling dough.
  2. Mix all dry ingredients from cookies in a large bowl: almond flour, erythritol, baking soda, sea salt.
  3. Add all wet cookie ingredients to a separate bowl, and whisk: egg, vanilla and coconut oil.
  4. Mix wet cookie ingredients into dry ingredients until combined well.
    • NOTE: Chill for about an hour before rolling out if you want to use cookie cutters. (Roll out on parchment paper)
    • TRICK: put a slightly damp paper towel under the parchment paper to keep if from sliding around on you. You may need to dust with extra almond flour to keep from sticking).
  5. Depending on how big you want them, take the batter and form it a bit in your hand and place on a parchment lined baking sheet or silicone baking mat.
  6. Bake cookies at 350° F for 10 minutes or until golden brown.

Frosting

  1. Let cream cheese and butter come to room temperature in a bowl.
  2. Add remaining ingredients and beat with a hand mixer until blended and smooth.
  3. Apply frosting to COOLED cookies for best results.