Natvia generously sent me another box of their amazing sugar-free sweeteners, which sent me straight into the kitchen to start baking. I love to have biscuits in the house to serve for friends or to accompany my chamomile tea at night while I am cuddled in bed reading a book. The aromatic smell of these spicy coconut cookies wafted through my apartment as they baked. Adding rice malt syrup (which is low in fructose) gives the cookies a chewy texture that's a little toffee-esque.
Store-bought biscuits have so many nasty ingredients and preservatives it's super worthwhile to make your own, and this recipe is quick and easy to follow. As usual, this recipe is gluten-free and can easily be made vegan by omitting the egg and adding an extra tablespoon of chia seeds soaked in 2 tablespoons of water.
Last night was the first evening I felt a chill in the air and I could tell winter was slowly on its way. Baking skinny sweet treats definitely help to satisfy your comfort food cravings when the weather gets frostier. These biscuits are also delicious with my favourite winter warmer treat, a hot chocolate! Ditch the calorie-laden cafe beverages and make your own hot chocolate at home.
Sugar-free Hot Chocolate
Heat one cup of low-sugar almond milk in a small saucepan on low heat. Once warmed, add in a tablespoon of Natvia's Vitarium chocolate drink mix and a pinch of cinnamon. For an extra special treat, pop in a sugar-free marshmallow (you can find these at Terry White chemists). This recipe is so healthy you can even enjoy this bevvy at breakfast time or lunch and dinner for that matter! But probably not all three... Hey, we need to exercise some restraint!
Sugar-free Chewy Coconut Cookies
- 1 cup of almond meal
- 3 tablespoons of coconut flour
- 1 teaspoon of cinnamon
- 1 teaspoon of nutmeg
- 1 teaspoon of ground ginger
- 1 tablespoon of chia seeds
- 1/4 cup of Natvia
- 1/4 cup of coconut oil
- 3 tablespoons of rice malt syrup
- 2 teaspoons of apple cider or raspberry vinegar
- 1 organic egg
- Combine all the dry ingredients. Add in the coconut oil (melted), rice malt syrup, vinegar and the egg. Mix all ingredients together until a dough form.
- Line a baking tray with grease-proof paper. Take a golf-ball size of the mixture out at a time, and roll into a ball. Flatten onto the tray. Repeat until finished. If your hands keep getting too sticky, wash them with cold water and dry thoroughly before starting again. I had to do this a few times!
- Bake in a moderately low oven (160 degrees) for 15 minutes, or until golden. Take care to not let your cookies burn as all ovens can vary. (I'd check them after 10 minutes.)
- Take out and let set on the tray for a few minutes before transferring to a wire rack to cool.