These sugar-free cookies are made with unsweetened chocolate baking squares and almonds! A great recipe for diabetics or those looking to watch their weight but unwilling to give up life's simple indulgences. Now you can have your cookie, and eat it too!
Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/2 teaspoon baking soda
- 1 egg or 1/4 cup Egg Beaters
- 3 teaspoons of canola oil
- 1/4 cup unsweetened applesauce
- 1/2 teaspoon Hershey's unsweetened cocoa powder
- 1/2 teaspoon instant coffee
- 12 teaspoons Splenda/sucralose (12 packets)
- 1 tablespoon butter
- 23 almonds
- 1 unsweetened square of baking chocolate (Baker's)
- 1 tablespoon hot water
Instructions
- preheat oven to 350 degrees and grease a cookie sheet
- combine butter, oil, applesauce and blend with a mixer until smooth
- add vanilla, salt, egg and beat with mixer for about 1 minute
- in a separate bowl, combine cocoa powder and instant coffee. Add a tablespoon of hot water and mix to form a concentrate. add to the mixture
- add flour, baking soda, and Splenda to mixture and beat with a mixture for about 1 minute until the thoroughly combined
- chop the nuts and chocolate square into morsels. Fold into the batter.
- drop teaspoonfuls onto cookie sheet and bake for about 8-10 minutes or until golden. remove and cool.
Sugar free never tasted or looked this good - and they can keep you lookin' pretty darn good too! Remember portion control is key to success! I place two (okay, or three!) cookies on a small plate, and put the rest away. I always have a cup of tea or coffee as well and take my time during this mini-break. I take a bite then I take a sip, repeat. It really helps curb the cravings without going overboard!
Love,
Marikym
