Light Diet Sugar Fat Free Cookies Recipes

FAT FREE SUGAR COOKIES THAT WORK!

Steps:

• Preheat oven to 450°F.
• combine the flour, baking soda, cream of tartar, and salt in a large bowl. mix throughly with a fork, slightly fluffing the flour to create mild pockets of air in the mixture.
• Add Splenda and mix again.
• Add buttermilk (1 tbs at a time), fat free plain yogurt, vanilla and butter flavoring. SOFTLY AND GENTLY mix with a spoon and incorporating all the ingredients together until everything is mixed.
• bake for about 15-20 minutes until the bottoms are browned (but not burnt) and they look done. (I have a convection oven so times may vary).
• Note: DO NOT OVER MIX, however do not undermix. I do not know the outcome that this may have, but I have a feeling that it isn't very good!

SUGAR-FREE COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the butter, monk fruit sweetener, flaxseed meal, vanilla and 2 tablespoons water in a medium bowl until smooth. Add the almond meal, baking soda and kosher salt and fold to combine.
• Use a 1-ounce ice cream scoop (or two tablespoon measures) to scoop 12 balls of the dough onto a baking sheet. Gently flatten each dough ball with your fingers until it is about 2 inches in diameter. Sprinkle the tops with flaky sea salt, if desired.
• Bake until the tops and bottoms of the cookies are golden brown and the middle is still soft when gently pressed with your finger, 15 to 18 minutes. Let cool completely on the baking sheet, about 30 minutes. Use a spatula to remove the cookies. Serve or store in an airtight container at room temperature for up to 1 week.

LIGHT, DIET SUGAR & FAT FREE COOKIES

Steps:

• It is very essential to use soy flour as it plays important role in thickening the mixture, and the buckwheat flour makes the mixture more dense *they have unique bonding properties).
• If you don't have buckwheat flour, than you can use 1 egg white instead, but do use soy flour, it is irreplaceable and easy to obtain.
• Mix the oats, flour's & baking powder.
• Add at least 50ml (1.5 oz) warm water to start with, and mix until very thick batter is made, than add more water [max. 80ml (3oz) in total] note that more water makes the cookies softer inside and crunchy outside, try 1/2 of the mix with less and the rest with more water and see which one you like better.
• Preheat oven to 180-200 Celsius (350-400 Fahrenheit).
• Splash/Flatten on baking paper in very small circles (not more than 1 tablespoon dough per cookie, and bake starting from 15 min until max 25-30 (depending if you like them crunchy or soft, more water requires more baking) you can also experiment & make them bigger, but they will stay more softer inside.

FAT-FREE CHEWY CHOCOLATE COOKIES

Steps:

• Spray cookie sheets with cooking spray.
• In large bowl, combine flour, sugar, cocoa, baking soda and salt (I like to sift them together to destroy any lumps in the cocoa).
• Stir in corn syrup and egg white until blended (dough will be thick and slightly sticky).
• Drop by rounded teaspoon onto prepared cookie sheets.
• Bake at 350 degrees for 7 to 9 minutes or just until set (cookies will be soft when pressed).
• Do not overbake.
• Cool on wire rack.