via – Sheena Dinga, Team AVAC
It’s that time of year when the smell of cookies is everywhere, especially in your kitchen. So why not try a different approach and bake cookies that are on the healthy side. Do you think anyone would notice? Not with this recipe…
- 2 Tbsp cocoa or cacao powder
- 1 cup almond meal
- Heaping 1/8 tsp baking soda
- 1 tsp pure vanilla extract
- Pinch of uncut Stevia or 3 Tbsp pure maple syrup or honey
- Only if using Stevia, add 3 Tbsp water
Preheat oven to 350 F and grease a baking sheet. Combine all dry ingredients in a bowl, and stir very well. Then add liquid ingredients and stir to form a dough. If it’s too wet, freeze the dough until firm enough that you can roll it out. I like to place the dough into a gallon-sized plastic bag and roll it out inside the bag so it doesn’t stick to the rolling pin. Then you can cut the bag open and cut out shapes with a cookie cutter or any round lid. Place on the prepared sheet, and bake 6 minutes. They will look a bit underdone when you remove them from the oven, but they continue to cook as they cool – so let them sit 10 minutes before taking off of the baking sheet.
- 1/4 cup plus 3 tbsp cream cheese (such as Trader Joes vegan)
- 1/4 cup plus 2 tbsp plain Greek yogurt – I used dairy-free Greek yogurt
- pinch uncut stevia OR 4-5 tbsp powdered sugar
- scant 1/2 tsp pure vanilla extract
Blend all ingredients together until completely smooth. If a thinner frosting is desired, you can add a little milk of choice to thin it out. If using this greek yogurt cream cheese frosting to ice cakes or cookies, it’s best to serve the items immediately after frosting. Refrigerate leftover frosting for up to 4 days.
I challenge you to put these next to the other Holiday cookies I know you will be serving and see if any of your family or guests notice. I bet they won’t.
Recipe courtesy of Chocolate Covered Katie.