Desserts

Desserts

Coconut Chocolate Cubes
Recipe Type: Desserts
Author: Christine Andrew
Pop out the cubes and enjoy a few, and then store the rest in a glass container in the fridge for a healthy, dessert-like treat anytime! As an option, stick an almond or walnut into the cubes before putting into the freezer.
Ingredients
  • • 1/2 cup coconut oil
  • • 4 tablespoons dark chocolate powder
  • • 2 teaspoons vanilla
  • • 1 teaspoon cinnamon
  • • 4-5 tablespoons unsweetened shredded coconut
  • • 2 pinches of salt
  • • 1 chilled ice tray
Instructions
  1. Melt the coconut oil slowly in a glass bowl sitting inside a pot of almost boiling water so that the water level is about half way up the bowl. Add vanilla and whisk or beat with a fork until thoroughly combined. In a separate bowl, mix the cinnamon and salt into the chocolate powder. Then add the dry ingredients into the warm bowl of coconut oil with vanilla, and whisk until the mixture is completely smooth. Mix in the shredded coconut last.
  2. Spoon the mixture into a chilled ice tray, filling each section about 3/4 full. Place in the freezer for 15 minutes, then put into the fridge for fifteen more.
Quinoa Peanut cookies
Recipe Type: Dessert
Author: Christine Andrew, CNC
You’ll love these easy gluten free cookies!
Ingredients
  • 1/2 cup Raw honey
  • 1/3 cup coconut sugar
  • 1/2 cup butter
  • 1/2 cup organic peanut butter (crunchy is best)
  • 1/2 teaspoon real vanilla
  • 3/4 cup Quinoa flakes
  • 1 teaspoon baking soda
  • 1 cup Pamela’s Gluten Free Baking mix- this makes it stay together and more dense
  • 1/4 teaspoon Premier Pink Salt
  • 1/2 cup chopped walnuts
Instructions
  1. Heat over to 350 degrees. Beat honey, sugar, butter, peanut butter, and vanilla in bowl until creamy. Combine baking mix, quinoa flakes, baking soda, and salt in a small bowl. Add to mixture and beat until well blended. Add nuts. Drop by rounded teaspoonfuls about 2 inches apart on to ungreased cookie sheet. Bake about 15 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet.

 

 

Lemon Puff Pudding
Recipe Type: Desserts
Author: Jane Barker
Published by Christine Andrew….Enjoy with fresh blueberries or raspberries!
Ingredients
  • 6 tablespoons soft butter
  • 1 cup sugar
  • 1/2 cup flour
  • 6 eggs, separated
  • 4 teaspoons grated lemon rind
  • 1/2 cup fresh lemon juice (about 4 lemons)
  • 3 cups milk
  • 1/2 teaspoon salt
Instructions
  1. Grate lemons first, then juice. Cream butter and sugar. Add egg yolks, beat well. Stir in lemon rind, juice, and milk. Add flour. In separate bowl, add salt to egg whites, beat until stiff. Fold whites into first mixture. Pour into a large buttered baking dish. Set dish in shallow pan of boiling water. Bake at 325 degrees for about 1 hour or until lightly browned. Cool. (Pudding will fall slightly.)

 

Molasses Ginger Cookies
Recipe Type: Desserts
Author: From Kathrine Page
Published by Christine Andrew
Ingredients
  • 4 1/2 cups flour (substitute with Pamela’s Gluten-Free Flour)
  • 4 tsp grated fresh ginger
  • 2 tsp. baking soda
  • 1 1/2 tsp. cinnamon
  • 1 tsp. cloves
  • 1/4 tsp. salt
  • 1 1/2 cup shortening
  • 2 cups brown sugar
  • 2 eggs
  • 1/2 cup molasses
  • 3/4 cup raw sugar
Instructions
  1. Set oven to 350. In a medium bowl, stir together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside. In a large bowl beat shortening until soft. Gradually add the 2 cups of sugar; beat until fluffy. Add eggs and molasses; beat well. Add half the flour mixture; beat until combined. Stir remaining flour in with a wooden spoon. Using a scooper, shape dough into balls. Place on cookie sheet, then one at a time roll in raw sugar and return to cookie sheet. Bake 12-14 minutes. Let stand before moving to a cooling rack.

 

Oatmeal Cranberry Cookies
Recipe Type: Desserts
Author: Christine Andrew
Ingredients
  • 10 tablespoons butter
  • 2/3 cup packed dark brown sugar (2/3 cup Xylitol with 1-2 teaspoons Molasses)
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1-1/2 teaspoons baking soda
  • 1 pinch salt
  • 1-2/3 cups Pamela’s Gluten-free Baking Mix
  • 1 cup Gluten-free rolled oats (Bob’s Red Mill)
  • 2 cups chopped dried cranberries
  • 3/4 cup chopped walnuts
Instructions
  1. Preheat oven to 350 degrees F.
  2. Blend butter and sugar until fluffy.
  3. Add eggs and vanilla and mix well.
  4. In a separate bowl sift flour, baking soda, and salt together.
  5. Stir in to butter mixture.
  6. Stir in the oats.
  7. Fold in nuts and cranberries.
  8. Drop by spoonfuls onto ungreased cookie sheets, spaced at least 2 inches apart. (These cookies spread).
  9. Bake 8-10 minutes in the preheated oven, until the edges are crisp and the centers appear dry. Cool on wire racks and enjoy.

 

Pie Crust (Gluten-Free)
Recipe Type: Desserts
Author: From Living Without
Published by Christine Andrew
Ingredients
  • 1 ¼ cups gluten free baking mix
  • ¼ cup coconut flour or blend of choice
  • 1 tablespoon sugar
  • 1 teaspoon xanthan gum
  • 1 teaspoon agar powder
  • ¾ teaspoon salt
  • ½ teaspoon baking powder
  • 6 tablespoons cold butter
  • 3 tablespoons shortening or coconut oil
  • 3-4 tablespoons cold water, divided
  • 1 teaspoon cider vinegar
Instructions
  1. Place the first 7 ingredients in the bowl of a food processor fitted with the steel blade.
  2. Pulse to combine.
  3. Add butter and shortening and pulse until mixture resembles coarse meal.
  4. Add half the water and all the vinegar and process.
  5. Add remaining water, little at a time until dough forms into a ball.
  6. Remove dough from the bowl and pat it into a disk between two sheets of wax paper or plastic wrap.
  7. Roll it into a 12 inch circle.
  8. Remove the top sheet of wrap and gently turn the crust over on to a lightly greased 9-inch pie pan. (If it cracks or breaks in places, pat it back into place).
  9. Form and press the dough into a pie shell and crimp the edges so that they are slightly higher than the pan.
  10. To bolster the height of the crust and to prevent over-browning, make a collar around the pie rim with aluminum foil.
  11. Prick the bottom of the crust several times with a fork.
  12. Freeze the crust for 15 minutes while preheating the oven to 375.

 

Pumpkin Coconut Pie
Recipe Type: Desserts
Author: Beth Hillson, Living Without
Published by Christine Andrew
Ingredients
  • ¾ cup light brown sugar, packed (I use 1 c Xylitol with a teaspoon of molasses mixed in.)
  • 1 tablespoon cornstarch or potato starch
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoons ground ginger
  • ¼ teaspoon ground cloves
  • 3 large eggs
  • 14 ounces coconut milk or 1-3/4 cup heavy cream
  • 1 (15 ounce) can pure pumpkin puree
  • ½ cup sweetened flaked coconut, lightly toasted, coarsely chopped
  • Gluten-free pie crust- Prepared or made from scratch (see recipe on this page below)
Instructions
  1. Preheat oven to 425.
  2. Combine sugar, cornstarch, salt and spices.
  3. In a separate bowl, beat together eggs, and coconut milk.
  4. Add pumpkin and beat well.
  5. Add sugar mixture to pumpkin mixture and beat to combine.
  6. Sprinkle all but 1 tablespoon flaked coconut over the bottom of the par-baked crust, if desired. Pour pumpkin mixture into the pie shell.
  7. Place pie in preheated oven and bake for 15 minutes.
  8. Lower the temperature to 350 and bake an additional 40-50 minutes or until a knife inserted in the center comes out clean.
  9. Remove pie from oven and sprinkle remaining coconut over the top.
  10. Let cool on a wire rack for 2 hours.

 

Pumpkin Cookies
Recipe Type: Desserts
Author: Leo Galand, The Fat Resistance Diet
Published by Christine Andrew
Ingredients
  • 2 eggs
  • 3 ounces apple juice concentrate
  • 3 ounces orange juice concentrate
  • 2 tablespoons yogurt
  • 1 1/2 cups pumpkin, cooked fresh or canned
  • 2 1/2 cups whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1 teaspoon baking soda
  • 1 cup seeds or nuts
  • 1/2 teaspoon extra-virgin olive oil, to coat pan
Instructions
  1. Preheat oven to 375 F., and lightly coat two cookie sheets with oil.
  2. Put the eggs, juice concentrates, yogurt and pumpkin in a blender and puree well.
  3. In a large bowl, mix the dry ingredients, and then add the wet ingredients from the blender.
  4. Stir just until combined, but don’t over mix.
  5. Drop the dough by tablespoonfuls onto the lightly oiled cookie sheets.
  6. These cookies don’t spread when baked, so shape the dough as you wish.
  7. Bake in the oven for 15 to 18 minutes until cooked through and nicely browned.
  8. Remove from the oven and let the cookies cool on a rack.

 

Pumpkin Custard
Recipe Type: Desserts
Author: From Metagenics 2008
Published by Christine Andrew
Ingredients
  • 2 eggs
  • 1/2 cup Agave Nectar
  • 1 1/2 cups pumpkin
  • 1 cup coconut milk or evaporated milk
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • hot water
Instructions
  1. Butter a shallow 1 1/2 quart baking dish.
  2. In a medium mixing bowl, mix together eggs, Agave, and pumpkin.
  3. Slowly mix in coconut milk.
  4. In a separate medium bowl, mix the cinnamon, ginger, nutmeg, cloves, and salt.
  5. Add liquid mixture to the spice mixture and pour into the prepared baking dish.
  6. Set dish in a large baking pan and add hot water to a depth of about 1 inch.
  7. It should come about halfway up the side of the inner baking dish.
  8. Bake for about 50 minutes at 325 degrees or until custard is set and a knife inserted near the center comes out clean.
  9. Cool completely before serving.

 

Rhubarb Torte
Recipe Type: Desserts
Author: From www.naturalhealthyconcepts.com
Published by Christine Andrew
Ingredients
  • Crust:
  • 1.5 c. rolled oats
  • 1 c. brown sugar
  • 1 c. softened butter
  • 1/5 c. almond flour
  • 1/2 c. chopped walnuts
  • 1/2 tsp. soda
  • Mix until crumbly. Pat 3/4 of the mixture into a 9×13 pan. Reserve rest of the mix for topping.
  • Filling:
  • 5 eggs
  • 2 c. turbinado sugar
  • 1/3 c. almond flour
  • 4 c. fresh rhubarb cut into small pieces
  • Cinnamon
  • Dash of sea salt
  • 1 Tbsp. butter
Instructions
  1. Beat eggs, add sugar, flour and salt.
  2. Add rhubarb to filling mixture.
  3. Slowly pour filling into crust.
  4. Sprinkle with remaining crust mixture.
  5. Lightly sprinkle top of the torte with cinnamon.
  6. Dot with dabs of butter if desired.
  7. Bake in a 350 F. oven for 50-60 minutes.

 

 

Chocolate Thunder Truffles
Recipe Type: Desserts
Author: Christine Andrew
Wrap individually and store in the fridge for when you get a sweet tooth. Adapted from “Biggest Loser”
Ingredients
  • 1 1/2 cups dry oatmeal
  • 1 cup powdered milk
  • 3 tablespoons unsweetened cocoa powder
  • 4 tablespoons Chocolate Thunder protein powder
  • 2 tablespoons ground flaxseed
  • 2 packets Stevia
  • 1/2 cup unsweetened vanilla almond milk
  • 1/4 cup almond butter
  • 1 1/2 tablespoons vanilla extract
  • 1/2 cup chopped almonds or walnuts
Instructions
  1. In a large bowl, mix the oatmeal, powdered milk, cocoa, protein powder, flaxseed, and sweetener. In a small saucepan or electric skillet, place the almond milk and nut butter.
  2. Heat on low and stir until mixed.
  3. Add the vanilla and stir well.
  4. Add the nut butter mixture to the dry ingredients and stir to combine.
  5. There will be about 2 cups of mixture.
  6. Stir in the nuts.
  7. Using a 2 tablespoon scoop, form 16 truffles and refrigerate until firm.

 

Chocolate Orange Pudding
Recipe Type: Desserts
Author: Christine Andrew
Ingredients
  • 2 bananas
  • 1-2 oranges, juiced
  • 3 tablespoons cocoa, or cacao powder
  • 4 tablespoons coconut butter
  • 1 tablespoon maple syrup
  • 1 can of coconut milk
Instructions
  1. Leave the can of coconut milk in the refrigerator overnight.
  2. Blend the bananas, orange juice, cocoa powder, coconut butter and maple syrup until smooth.
  3. Pour into two small jars.
  4. Open the can of coconut milk upside down and pour off the coconut water.
  5. Then blend the coconut cream.
  6. Add the coconut cream to the top of the chocolate pudding.
  7. Add some zest from the orange to the top of the pudding.

 

Almond Chocolate Chip Cookies
Recipe Type: Gluten free
Author: Paleomom
Ingredients
  • ½ cup Extra Virgin Coconut Oil, melted
  • ½ cup Almond Butter (creamy or crunchy)
  • ¾ cup Brown Sugar, Sucanat or Muscovado Sugar
  • 1 Egg
  • 1 ¼ cup Blanched Almond Flour
  • ½ cup Walnuts
  • ½ tsp Salt
  • ½ tsp Baking Soda
  • ¼ tsp Cream of Tartar
  • ¾ cups Chocolate Chips or Chunks
Instructions
  1. Preheat oven to 350F.
  2. Pulse walnuts in a food processor until the texture of coarse sand.
  3. Combine coconut oil, almond butter, sugar, egg, and walnuts in a medium bowl. Mix well.
  4. In a separate small bowl, combine almond flour, salt, baking soda and cream of tartar. Add to wet ingredients and stir to combine.
  5. Add chocolate chips and stir to combine. Let dough cool in the refrigerator for 20-30 minutes (or more, don’t skip this step!).
  6. For regular sized cookies, make 1” balls of dough and place on cookie sheet. Flatten slightly and bake for 8-9 minutes.
  7. For extra-large cookies (roughly the size of your child’s head), make 2” diameter balls of dough and place on cookie sheet, spaced well apart. Flatten slightly and bake for 12-13 minutes.
  8. Let cool on the baking sheet for a few minutes before removing to a cooling rack. Store in a plastic container at room temperature.

 

APPLE PIE BAKED IN APPLE
Serves: 5-6
Ingredients
  • 5-6 Granny Smith apples (make sure they can stand on their own)
  • 1 tablespoon cinnamon
  • 1/4 cup coconut sugar
  • 1 tablespoon brown sugar or coconut sugar and add your own molasses
  • pie crust (homemade or pre-made)
Instructions
  1. ) Preheat oven to 375F.
  2. ) Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon or melon baller very carefully, as to not puncture the peel.
  3. If you’re a skilled interior apple excavator, salvage as much as you can so you can use it for Step 2. I, on the other hand, am not skilled so I just had to throw my interior apples away and chop up additional apples for filling.
  4. ) Remove skin from remaining apple(s) and slice very thinly. These apple pieces will give you the additional filling needed to fill the four apples you are baking.
  5. Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon make adjustments as desired. Same goes for the sugar.
  6. Scoop sliced apples into hollow apples.
  7. ) Roll out pie crust and slice into 1/4 inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie.
  8. Cover the top of the apple in a lattice pattern with pie crust strips.
  9. ) Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan.
  10. Cover with foil and bake for 20-25 minutes.
  11. Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.

 

Avocado Lime Pie
Author: Alivia Duran
Ingredients
  • Filling
  • 1 can coconut cream, chilled cream only
  • 1 large avocado, pitted and scooped out of the skin
  • Juice of 1 -2 limes
  • 2 teaspoons lime zest
  • 1 teaspoon stevia powder
  • 1 teaspoon honey
  • Dash salt
  • Crust
  • ½ cup pecans
  • ¼ cup raisins
  • 5 large dates
Instructions
  1. Chill a can of coconut milk in the fridge for at least 3 hours. Pulse pecans, raisins, and dates in a food processor until they are coarse crumbs. Press into a greased 6” pan. Open can of coconut milk and carefully spoon off the thick cream that has risen to the top of the can. Blend coconut cream with avocado, lime juice and zest, stevia, honey and salt in the food processor until smooth and creamy. Pour over crust and refrigerate for at least 3 hours. This also freezes well if you want to make it ahead of time.

 

Gluten Free Cupcake Cookies
Author: Lynda Abeyta
Ingredients
  • 6 tablespoons coconut oil
  • 4 tablespoons coconut milk (or a little more for added moisture)
  • 1-1/2 cups sugar (I used coconut sugar)
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon baking powder
  • ½ cup cocoa powder
  • 6 eggs
  • 1/ teaspoon salt
  • ½ cup coconut flour
Instructions
  1. Mix together coconut oil and cocoa powder. You may need to warm the oil on the stove or in the microwave. I just warm them together on the stove top. Allow to cool slightly.
  2. In large mixing bowl, mix together coconut milk, eggs, sugar, salt, and vanilla for about a minute on medium, until well blended. In a separate dry bowl, sift the coconut flour and baking powder together. Add mixture to batter and mix well, until all lumps disappear.
  3. Mix in the coconut oil/cocoa powder mixture.
  4. Grease a dozen muffin cups (yes, you do need to grease the cups that are already non-stick) I put them in my pan and then just give them a light dusting of non-stick spray. Bake at 400 degrees for 15 minutes. After that, watch them, as they can burn easily. Use a cake tester, and as soon as they are done in the middle, pull them out. Allow to cool, and then frost.
  5. Ganache – is usually a 1:1 ratio of dark chocolate and cream. I used 4 ozs dark bittersweet chocolate squares chopped put into small pieces and put into small glass bowl add 3 Tbsp. coconut sugar (or whatever sugar you want). Take ½ cup coconut milk and 2 teas. Vanilla and heat to just boiling (a few bubbles). Pour over chocolate and Wisk until smooth. Spread onto cupcake and let set.
  6. This Frosting recipe —Mix together 1 pound of confectioner’s sugar, a teaspoon of vanilla, a few tablespoons of milk (or coconut milk if dairy free), and 1/2 cup butter (or butter-flavored Crisco if dairy-free). Add a little more milk to get the right texture.
  7. Oh, and these freeze beautifully!

 

Bluberry Pudding Jell-O
Author: Adapted from Gluten-free Society
No…….. 1. GMO corn syrup 2. GMO cane sugar 3. Artificial dyes 4. Artificial sweeteners
Ingredients
  • 1 scoop protein powder
  • ½ c almond milk
  • 2 gelatin packets
  • 1 ½ c boiling water
  • ½ c organic blueberries, (try organic raspberries or strawberries for other variations)
Instructions
  1. Mix milk and gelatin and let sit for a minute. Pour in boiling water and protein powder. When mixture has cooled add blueberries. Pour into a casserole dish and chill for 3 hours until hardened.
  2. Enjoy this non-toxic Jell-O!

 

Butterball Treats
Author: Lauren G- Empowered Sustenance
Ingredients
  • 1 cup unsalted butter, organic pasture butter
  • 10-12 drops therapeutic grade Orange Essential oil
  • ½ teaspoon vanilla (you can add more for flavor per your liking)
  • 3-4 Tb raw honey
  • Small pinch of Premier Pink Salt
Instructions
  1. Have the butter at room temperature. Stir together all ingredients then scoop it into a pastry or icing dispenser, or just use a small melon baller to form a ball.
  2. Place bite sized buttons onto a baking sheet lined with parchment paper. Place in the fridge until firm for about 2 hours, then transfer to a storage container and store in the fridge.
  3. For chocolate version:
  4. Add 2Tb cocoa powder! Exchange the Orange oil with Peppermint oil for a fun variety.
  5. Perfect for after-dinner treat or a snack. These butter mints stop sugar cravings because the deliver satiating and healthful fatty acids. It provides satiation and energy in relation to the amount of calories. Healthy carbohydrates give your body the preferred source of fuel and balances hormones. The copious amount of healthful fats in these balls, slow down the absorption of the sugar so you can enjoy sustained stable blood sugar.

 

Candida Killing Cinnamon Cookies
Author: http://www.naturalsweetrecipes.com/candida-killing-cinnamon-cookies/
Serves: 8
Ingredients
  • 3 Tablespoons Coconut Oil
  • 1 Tablespoon Natural Unsweetened Almond Butter
  • 3 Tablespoons Xylitol
  • 1 Large Egg (if your eggs are small, please use 2 eggs)
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/4 teaspoon Sea or Pink Salt
  • 1 teaspoon Pure Vanilla Extract*
  • 1 teaspoon Cinnamon
  • 3 Tablespoons Coconut Flour
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl, mix together the coconut oil, almond butter and xylitol together until combined.
  3. Add the egg and mix well.
  4. Add the baking soda, baking powder, salt and vanilla. Add the cinnamon and coconut flour and mix until combined.
  5. Scoop out the dough and roll into smooth spheres.
  6. Place on a parchment lined baking sheet.
  7. Bake for 7-8 minutes.
  8. *If doing the candida diet, you’ll want to verify that the extracts you use have absolutely no sugars added to them! This may be a good idea in general, but it is even more important when trying to kill off yeast and sugar overgrowth.

 

Cashew Coconut Squares
Author: Nutiva Recipe Club
Prep time:
Total time:
Serves: 12
Ingredients
  • 3 Tbsp Nutiva Organic Coconut Manna softened
  • 1/2 Cup Cashews Raw
  • 1/4 Cup Raisins
  • 1/8 tsp. Nutiva Organic Chia Seeds
  • 1/8 tsp Sesame Seeds
Instructions
  1. Process all in food processor until coarse.
  2. Press into a 4×6 inch dish. Chill. Cut into 12 pieces. Enjoy.

 

Chocolate Chunk Cookies
Instead of using 1 full TBS of vanilla extract I split it up and used 1 Tsp of Almond Extract + 2 Tsp. Vanilla. The flavor was to die for!! If you want to take the recipe to the next level try adding some dried cherries (or maybe even some fresh chopped) to the batter as well. (Cherries + Almond are a match made in heaven!
Ingredients
  • 2 packed cups blanched almond flour
  • 1/2 cup coconut sugar
  • 1 Teaspoons Baking Powder
  • 1/4 Teaspoons Salt
  • 3 Tbs room temperature Butter (Earth Balance, Goats Butter, Shortening or Coconut Oil will also work).
  • 1 Tablespoons Vanilla Extract
  • 2 Tablespoons organic Milk
  • 1-2 Bars of dairy free chocolate chopped into chunks
Instructions
  1. Preheat oven to 350 degrees. Cover a large cookie sheet with either parchment paper or a baking mat to prevent sticking.
  2. Chop your bar(s) of chocolate into chunks (as big or as small as you want them).
  3. In the bowl of a stand mixer (by hand should work as well) combine all of the ingredients stirring in the chopped chocolate last.
  4. Form 12 cookies with your hands into round / flat patties (I made mine 3/4 inch thick and about 3 inches wide).Note: This dough may be a little crumbly- don’t fret is that’s the case!
  5. Bake 16-17 minutes until the bottom and the edges start to look lightly golden brown. (Note: this baking time may vary pending the type of sugar that you use. I have noticed that when using Xyltiol and Erithritol that my baking time ends up needing to be a few minutes longer- so the best advice I can give is to keep an eye on your cookies after the ten minute mark.)
  6. Recipe Update: I made these again and toyed with the flavor a little and LOVED the results so I had to share:
  7. Instead of using 1 full TBS of vanilla extract I split it up and used 1 Tsp of Almond Extract + 2 Tsp. Vanilla. The flavor was to die for!! If you want to take the recipe to the next level try adding some dried cherries (or maybe even some fresh chopped) to the batter as well. (Cherries + Almond are a match made in heaven!).
  8. Make these, you will thank me for telling you to do so.