Sugar Free Chocolate Tea Cookies Recipes

NO BAKE SUGAR FREE CHOCOLATE COOKIES

Steps:

• Start by prepping a cookie sheet with parchment or wax paper . Set this aside while you work.
• In a saucepan on medium heat, combine together sugar alternative, milk, butter, unsweetened cocoa powder, and sugar free chocolate chips. Bring this to a boil stirring as it heats. Be sure to scrape the sides of the pan to reduce sticking. Once the ingredients begin to bubble, wait one minute and then remove the pan from the heat.
• Stir in the remaining ingredients, one at a time. Then use a teaspoon to scoop the batter and drop it onto the prepped cookie sheet from the first step. This should harden at room temperature within 45 minutes. Store the cookies in your refrigerator or freeze to take with you later on.

SUGAR-FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar substitute until light and fluffy, 5-7 minutes. Beat in eggs and extract. Combine flour, baking soda and salt; mix into creamed mixture. Stir in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-10 minutes or until golden brown around the edges. Remove to wire racks to cool.

TEA COOKIES I

Steps:

• Beat together the butter and confectioners' sugar till creamy. Add vanilla.
• Mix the dry ingredients, stir into creamy mixture. Blend well.
• Add the nuts, mix well, roll the dough out into two balls. Wrap in plastic wrap and chill for at least 1 hour in the refrigerator.
• Flatten dough out and cut into 15 or 20 equal size pieces, shape into balls. Place on ungreased cookie sheet.
• Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes till firm but not brown. While still warm roll into confectioners' sugar, let cool and roll again.

SUGAR-FREE NO-BAKE COOKIES RECIPE

Steps:

• Gather the ingredients.
• Add the butter, milk, sweetener, cocoa powder, and chocolate chips to a medium saucepan over medium heat. Bring to a boil, stirring frequently.
• Once the mixture comes to a boil and the ingredients are thoroughly homogenized, remove from the heat.
• Add the oats, peanut butter, vanilla, and salt to the mixture; stir well to combine.
• Drop heaping teaspoons of the mixture onto a parchment-lined baking sheet. (Alternatively, you can roll balls of the dough or use a cookie scooper to create cookie mounds.)
• Place the sheet tray in the refrigerator. Let sit in the refrigerator for one hour, until firm, before enjoying.

LOWER SUGAR COOKIES

Steps:

• Beat the flour, butter, agave syrup, egg yolks, the seeds from the vanilla pod and a pinch of salt together in a stand mixer to make a smooth dough. Wrap the dough and chill for 30 minutes.
• Roll out the dough on a lightly floured work surface and cut out 36 cookies with biscuit cutters.
• Heat the oven to 180C/160C fan/gas 4. Cover two baking sheets with baking parchment. Lift the cookies onto the baking sheets and bake for 8-10 minutes until golden. Allow to cool completely. Store in an airtight container.

OLD-FASHIONED TEA COOKIES

Steps:

• Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg and vanilla. Gradually add flour. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly with fingers. , Bake until edges are golden brown, 17-20 minutes. Cool for 2 minutes before removing to wire racks to cool completely. Dust with confectioners' sugar.