When bae doesn’t want diabetes – that’s what these are for. Also they taste really good and bae probably won’t even realise they are healthy (though bae might be skeptical when you eat them all too!).
I think I actually surprised myself too, with how crunchy the actual cookie is and how yum the ‘icing sugar’ turned out too. The key ingredient throughout the whole recipe is Natvia, which I am sure you are well familiar with. The reason I use Natvia is because it’s organic and the company have been super innovative with the ways in which you can buy it – for instance, the ‘icing mixture’ blend, the ‘baking’ blend and then the individual sachets. While I used the sachets in the mixture, you could easily use the icing blend in the cookie recipe too.
The best part about these cookies is not just that they are super easy, but that they require minimal ingredients. They are also:
- Gluten free
- Dairy Free
- Egg Free
- Refined Sugar Free
- High in Calcium, Iron & Vitamin C (from the Teff Flour)
Healthy Valentines Cookies
- 1/2 cup Teff Flour
- 3/4 cup almond meal
- 4 g stevia (two packets)
- 1/4 baking powder
- 1.5 tbsp coconut oil
- 1/4 cup tbsp coconut milk
- 1 tsp vanilla
- Preheat an oven to 180 degrees and line a baking tray with baking paper.
- Mix dry ingredients in one bowl and the wet ingredients in a separate bowl. Once the dry ingredients are well combined, mix through the wet ingredients. Make sure you don’t add any additional liquid and allow the mixture to sit for around 5 minutes in a bowl before proceeding to the next step.
- Between two pieces of baking paper roll the dough out evenly to around 5mm-10mm thick before using a love heart (or any shape) cookie cutter.
- Place cookie hearts on the baking tray and pop into the freezer for 20 minutes before baking
- Remove from freezer and bake in the oven for 10-15 minutes.
- Allow to cool before decorating with the icing (recipe below)
- 3/4 cup of Natvia Sugar Free ‘Icing Mixture’
- 1 heaped tbsp raspberries
- 2 tbsp boiling water
- In a small bowl, mix the raspberries and boiling water to form a well combined liquid (you will have to smash the berries with a fork against the side to get an even consistency)
- Place the icing mixture in a clean bowl, add a tsp of the raspberry liquid and mix well. Only ever add a teaspoon of the raspberry liquid each time.
- Continue adding raspberry liquid until the icing mixture is relatively thick, but still a little runny
- I then popped a few tablespoons of the mixture into a Glad Wrap sandwich bag and used this to ‘pipe’ (#unistudentlife) on the mixture. I also used a spoon and knife for some of the cookies too. Do the same with some Nudie Coconut Yoghurt and then alternative with the toppings between these pink and white mixtures. Decorate with berries and a sprinkle here and there of the Sugar Free Icing Mixture itself.