Dis Sugarfree Date Cookies Recipes

SUGAR-FREE OATMEAL DATE COOKIES

Steps:

• Preheat the oven to 350F/175C.
• Roughly chop the dates and blend with the butter and egg (food processor works well).
• Add the remaining ingredients and either pulse a few times if using a food processor or stir until combined. If using food processor, you may need to stir at the end to get everything well-mixed.
• Take spoonfuls and roll slightly in your hand then put on a baking tray and flatten slightly.
• Bake for approximately 15mins until starting to brown.

SUGAR FREE DATE COOKIES

Steps:

• Set the oven to 350 and line a cookie sheet with parchment paper.
• Add the oats to the food processor and process it into a flour.
• Add the peanut butter and soaked dates and process until the dough sticks together when you pinch it in your fingers.
• Roll the dough into tablespoon sized balls and line them up on the parchment lined cookie sheet. Form the balls into a cookie shape - they won't spread out when they bake.
• Bake for 10 - 12 minutes, rotating the cookie sheet half way through. Check the bottoms at 10 minutes - they should be brown. The tops don't really change colour.
• Let cool on the cookie sheet for 10 minutes then transfer to a rack. Store covered at room temperature for 7-10 days.

SUGAR-FREE DATE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Combine the dates, pecans, water, banana, egg, butter, and vanilla extract in a bowl.
• Whisk flour, baking powder, cinnamon, and salt together in a separate bowl. Add to the date mixture and stir until well combined.
• Drop dough by tablespoonfuls about 1 inch apart onto the prepared baking sheet and flatten lightly with the palm of your hand.
• Bake in the preheated oven until cookies start to brown around the edges, being careful not to over-bake, for 11 to 13 minutes. Transfer cookies immediately to a wire rack to cool.

SUGAR-FREE "SUGAR" COOKIES WITH SUGAR-FREE "SUGAR" ICING

Steps:

• Beat butter with Pyure Organic All Purpose Stevia Blend until light and fluffy.
• Beat in egg until well blended. Beat in vanilla.
• Whisk flour, baking powder and salt together. Stir into butter mixture in two additions.
• Wrap dough in plastic wrap and refrigerate for 30 minutes.
• Roll on lightly floured surface or between sheets of waxed paper to 1/4-inch thick.
• Using desired cookie cutter, cut out desired shapes.
• Preheat oven to 350 degrees F. Place cookies 2-inches apart on parchment paper lined baking sheets. Bake for 10 to 12 minutes or until golden. Let cool on racks.
• Glaze cookies with Pyure Sugar Free Cookie Icing.
• Icing Directions: Beat cornstarch, Pyure Organic All Purpose Stevia Blend and butter with a mixer on medium-high speed until well combined.
• Gradually add milk and vanilla until smooth. Add more milk if icing mixture is too dry.
• If adding food coloring, add a drop at a time until desired color is reached.
• Refrigerate icing for 10 minutes until set.
• Spread or pipe over cooled Sugar Free "Sugar" Cookies. Use day of.

NO-SUGAR SUGAR COOKIES

Steps:

• In a mixing bowl using an electric mixer, blend butter, Splenda® Sweetener, and vanilla extract on medium speed.
• Add egg substitute, water, and vinegar and mix briefly.
• Add flours, salt, and baking powder. Mix on low speed until dough is formed; do not overmix.
• Divide dough in half. Pat each half into a circle and wrap in plastic wrap. Refrigerate about 1 hour.
• Preheat oven to 350°F. Lightly grease a baking sheet.
• Remove dough from refrigerator and roll out on a floured work surface to about ¼" thick. Cut with cookie cutters. Place cookies on prepared baking sheet.
• Bake for 10-12 minutes or until lightly browned on the back. Cool slightly, then transfer to a wire rack to cool completely.

DATE COOKIES

Steps:

• Preheat oven to 350ºF. Line baking sheets with parchment paper.
• In a medium bowl combine the flour, baking soda, and salt.
• In the bowl of an electric mixer, beat the butter, granulated sugar and brown sugar until well combined, about 2 minutes.
• Add the eggs one at a time, then add the vanilla. Gradually add the flour mixture. Mix on low speed until the flour is well incorporated. Stir in the pecans and dates.
• If time permits, cover the dough with plastic and chill for 2 hours or overnight. This allows the cookies to be thicker more chewy.
• Scoop the chilled dough using a spring-loaded cookie scoop onto the prepared baking sheet, leaving about 2 inches between each cookie. It should make about 48 cookies
• Bake 8-11 minutes, or until golden brown and cookie is puffed.
• Cool for 5 minutes before removing to wire racks to cool completely.

DI'S SUGARFREE DATE COOKIES

Steps:

• Preheat oven gas mark 4
• Mix oats,flour,bicarb& fat together until it looks a bit like breadcrumbs, add the extract,nuts& fruit mix well
• add the eggs &mix well
• Put dessertspoonfuls onto a oiled tray leaving room
• between each spoonful bake for 15/20 mins until
• cooked remove from tray straight away put onto a cooling tray to get cold completely Enjoy

DATE COOKIES

Steps:

• Gather the ingredients.
• In a medium bowl, combine the flour, baking soda, and salt; whisk or stir to blend and set aside.
• In a large mixing bowl with an electric mixer , beat the butter and sugar together until light and fluffy, about 2 to 3 minutes. Add the eggs, one at a time, beating after each addition, then add the vanilla and beat until smooth and blended.
• Add the dry ingredients and mix on the lowest speed just until blended, then fold in the chopped dates and pecans. Refrigerate the dough for 1 hour.
• Position a rack in the center of the oven and preheat to 350 F. Line baking sheets with parchment paper.
• Drop the cookie dough by rounded tablespoons onto the baking sheets, leaving 2 inches between the cookie mounds.
• Bake the cookies until set and the edges are lightly browned, 10 to 14 minutes.
• Let the cookies cool in the pan for 5 minutes, then transfer them to a rack to cool completely.