Sugarless Heart Cookies Recipes

SUGARLESS COOKIES II

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix dry ingredients, then add remaining ingredients. Dough will be thin.
• Drop by teaspoonfuls onto cookie sheet. Bake for 10 to 12 minutes.

SUGARLESS HEART COOKIES

Steps:

• In a small bowl, cream butter and gelatin until light and fluffy. Beat in egg substitute and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Shape dough into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 400°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 1-3/4-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 6-8 minutes or until set and bottoms are light brown. Remove from pans to wire racks to cool.

SUGARLESS SUGAR COOKIES

Steps:

• Preheat oven to 350°.
• Lightly oil a cookie sheet and set aside.
• Blend together butters, Splenda and vanilla in a medium size mixing bowl.
• Blend until butter is softened.
• Add egg substitute, water and vinegar.
• Mix briefly.
• Add flours, salt and baking powder.
• Mix using low speed (or by hand) until dough is formed.
• Do not over mix.
• Remove dough from bowl and place on a floured work surface.
• Divide dough in half.
• Pat each half into a circle.
• Cover with plastic wrap and refrigerate about 1 hour, allowing dough to chill.
• Remove dough from refrigerator and roll out on a floured work surface to desired thickness (approximately 1/4-inch).
• Cut with cookie cutters.
• Place cookies on cookie sheet.
• Bake in preheated 350° for 7 to 9 minutes or until slightly browned on the back.
• Cool on a wire rack.

THE BEST HEALTHY COOKIES

Steps:

• Preheat the oven to 375°F. Line a baking sheet with parchment paper.
• In a large bowl, beat together with a large spoon the egg, vanilla, and almond butter until combined. Stir in the almond flour, salt, coconut sugar, and baking soda until smooth. Stir in the walnuts, oats, and chocolate chips, working the dough a bit to get everything distributed evenly (the dough will be thick - that's okay)
• Scoop the dough into rounded teaspoonfuls and drop them onto the prepared baking sheet. Sprinkle with Maldon salt, if using. Bake for 10 to 15 minutes, until edges turn golden brown.
• Remove the cookies from the oven and let them cool on the pan for 10 minutes before transferring them to a wire rack to cool completely. While the texture of these is best on the first day (I like to eat small batches and eat them fresh), they'll keep uncovered at room temperature for 2 to 3 days.

SUGARLESS HEALTH COOKIES

Steps:

• In a small pan mix together raisins, dates, and water. Bring to a boil for 3 minutes, then cool. In a medium bowl, stir together oil, eggs, vanilla, artificial sweetener, flour, baking soda, and oats. Add the boiled mixture to this, stir, and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Drop cookies from a teaspoon onto a cookie sheet and bake for 10 minutes in the preheated oven.

SUGARLESS HEART COOKIES

Steps:

• In a mixing bowl, cream margarine and gelatin.
• Beat in egg substitute and vanilla.
• Add flour and baking powder; mix well. Chill for 1 hour.
• Roll out on a lightly floured surface to 1/4-in. cookie cutter.
• Place on ungreased baking sheets. Bake at 400° for 6-7 minutes or until bottoms are lightly browned and cookies are set.
• Cool on wire racks. Yield: 6 dozen.