How To make Low Fat Spice Cookies

3-ingredient No Butter Cookies - low fat whole food plant-based, gluten-free, vegan

3-ingredient No “Butter” Cookies. Proof that miracles exist. Low fat whole food plant-based. No added sugar, grains, nuts/seeds. Soft and chewy cookies that taste somewhat buttery with a hint of vanilla, and even more so after they are chilled in the fridge. Serve at room temperature.

RECIPE:

Makes 22-24 cookies

INGREDIENTS:

375g (1.5 cups) Japanese sweet potato*, cooked, chilled, peeled and mashed
1.5 tsp vanilla extract
42g (6 tbsp) coconut flour, sifted

INSTRUCTIONS:

1. Preheat the oven to 390F. Line a 9.5x13.5x2 inch baking dish with parchment paper.

2. Blitz the sweet potatoes and vanilla extract in a high-speed blender until it just liquefies into a smooth and silky puree. Use a tamper to help work the mixture, it will take a bit of work until it gives.

3. Transfer the puree to a medium sized bowl. Sift the coconut flour and add it to the mixture. Mix well until all the coconut flour is fully incorporated into a thick paste.

4. Fit a piping bag** with a star tip and fill it up with the paste. Create cookies in 2 inch swirls by applying pressure to push the dough out and wrapping the swirl around the center. (This piping technique is actually surprisingly easy. There are great youtube tutorials that can get you up to speed in no time). The cookies will shrink a bit as they dehydrate in the oven, so pipe them closely on the baking dish to fit 22-24 cookies.

5. Now place the cookies in the preheated oven and fully COVER them with a baking pan (resting the pan directly on top of the baking dish, as you would a lid), or cover with aluminum foil, folding it over the entire baking dish.

6. Bake covered 390F for 20 minutes. Then uncover the baking dish, reduce the temperature to 350F and bake for an additional 15-17 minutes, until the cookies turn more golden.

7. Remove from the oven and place it on a wire rack to cool.

8. Serve once the cookies completely cool down to room temperature. Store them in an airtight container in the fridge. They will become softer and more buttery after they are refrigerated. Let them come to room temperature before serving.

NOTES:

Update: I recently made the cookies with pumpkin puree and added dates to sweeten it. They came out grittier and drier, but I still enjoyed them. Next time I may add almond butter to moisten them.

* I have only tried this recipe with Japanese sweet potatoes. Japanese sweet potatoes naturally taste like vanilla custard. Other white sweet potatoes like Hannah will work. You may need to add a date to sweeten it. I haven't tried it, but orange sweet potatoes will result in a similar texture, but with a different taste.

** If you don’t have a piping bag or cookie press, snip a 1/2 inch corner off the end of a plastic bag to pipe flat swirls. Alternatively, you can just spread the mixture evenly to make a single layer and slice it up into biscuits, much like I did for the crust in my Key Lime Pie ( Baking time may vary.

How To Make Christmas Spice Cookies

I love Christmas cookies and these spiced varieties are reminiscent of Dutch speculaas and gingerbread. They are light, crisp and full of flavour well being nicely balanced between sweet and spice. The texture is divine and this recipe is my go-to cookie recipe regardless of whether I'm eating them plain or iced, dunked or on their own.

See below for the full recipe and for business enquires or if you would like to work with The Internet Chef please email expereince@theinternetchef.biz

225gm/ 8oz softened butter
1 cup of coconut sugar
1/2 cup brown sugar
1/2 cup caster sugar
3 cups plain flour
3 tsp cinnamon
1 tsp nutmeg
3 tsp ginger
1 tsp allspice
1/2 tsp cloves
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract

Cream the butter and sugar until light and fluffy and add the vanilla extract.
Sift the remaining dry ingredients and gradually add to the butter mixture.
Wrap the mixture in cling film and rest in the refrigerator for 1-2 hours.
Work the dough on a clean board with a bit of flour until the dough is soft and pliable.
Roll out of a floured surface to the dough is 2-3mm in thickness.
Cut the dough into desired shapes with a floured cookie and cutter and place the shapes on a baking paper-lined cooking tray.

Bake at 180C/350F in the oven for 8-9 minutes with the shelf set in the middle of the oven.
Allow the cooked cookies to cool completely on a wire rack before storing in an airtight container.

The cookies will keep for 3-4 days.

-------------


Click SUBSCRIBE above to follow me here on YouTube and let's connect on the below:
????Instagram:
????Facebook:
????Website:
????Pinterest: Join 90K+ followers
????Twitter:

For more information to buy my cookbooks, go to

Low carb Mexican Spice Cookies - Made with almond flour

Tutorial on making easy low carb Mexican Spice cookies with almond flour and sugar substitute for a low carb, low calorie treat.

My daughter shows you how to create an easy low carb treat of Mexican Spice cookies

Follow me to stay updated:

Facebook group forum on gardening:
Instagram:
Pinterest:
Facebook:
Twitter:
Linkedin:
Youtube:

#farmtojar #lowcarbMexican #Mexicanspicecookies

Low Fat Breakfast Cookies

ACH Food Companies

How to Make Homemade, Fat-Free Peanut Butter Cookies : Sugar & Spice

Subscribe Now:


Watch More:


Making homemade, fat-free peanut butter cookies requires you to use reduced-fat margarine or butter. Make homemade, fat-free peanut butter cookies with help from a baker with an entertainment background in this free video clip.

Expert: Melissa Randall
Filmmaker: Marton Varo

Series Description: Baking is definitely one of the most delicious ways to pass the time. Get tips on baking all of your favorite treats with help from a baker with an entertainment background in this free video series.

Easy Oatmeal Cookies, Oil Free/Whole Food/ Refined Sugar Free

Hey guys! Thanks for leaving a comment! They really mean a lot to me!!

Remember you can follow me on Instagram at Instagram.com/Plantifulkiki for more food and lifestyle inspiration!
*EXPLORE my website at Plantifulkiki.com

Check out my new WEIGHT LOSS GUIDE AND COOKBOOK HERE:



Check out my FREE RECIPES here:


See How I lost 70lbs HERE:

In this video I show you how to make these delicious oil free, sugar free oatmeal cookies by Chef AJ. I lost 40 lbs in 11 months when I switched to a high starch, low fat plant based diet. I read the book The Starch Solution by Dr. John Mcdougall and it has forever changed my life. Not only did I lose 40 lbs but I also got rid of cystic acne, bad blood pressure, prediabetes, and bad cholesterol. I also had many female health issues going on that completely reversed after eating this way. Im sharing my journey and how I did it.
Please subscribe to stay tuned. you can find me on instagram
@Plantifulkiki and
Facebook.com/groups/kikisplantifulkitchen
FB: at Plantiful Kiki