What could be better used for a diet snack than some sugar free cookie recipes? Of course, all of these recipes contain the stevia sweetener.

Mix the Stevia, margarine, egg, nut oil and 2 glasses of water. Beat until fluffy. Slowly add the flour, bicarbonate, oats, raisins and nuts. Mix well. With a tablespoon, add portions to a greased baking tray. Bake in preheated oven for 20 minutes until the cookies are golden.

Preheat oven to 350 degrees.  In a large bowl, add flours and stevia.  Mix.  Then add margarine or butter and cream together with spoon or hands.  Mixture will be crumbly, but should still form into a ball.  Make into a small ball and press down between your hands to make a cookie. It will crack around the outside when pressed down.  Place on a parchement lined cookie sheet (or one sprayed with cooking spray).  Bake for 10 minutes, keep a watch, don’t want them to brown.  Cool on rack.  Store in 1 layer, as the cookies are very fragile.

Place coconut meal in a shallow bowl. Stir remaining ingredients together in mixing bowl. Refrigerate briefly if mix is too soft to create balls. For each small cookie use 2 level tsp. of cookie mix. Roll in balls and coat with coconut meal. Flatten to a 1-1/2 inch disk. Place in a flat storage container and chill.

Preheat oven to 350 degrees F.  In a stand mixer or large bowl, cream together margarine, stevia and egg whites.  Add in applesauce, peanut butter, vanilla and mix until blended smooth.  Then add in oats, oat flour, baking soda and salt, stir until blended.  Next is all the goodies,  add chopped raisins, M&M’s, chocolate chips and stir until just mixed (if you over-stir the candy coating will start to melt off).  Using a cookie spoon, drop by spoonful onto a parchment paper covered cookie sheet.  Bake at 350 degrees F for 14-15 minutes.  Once cool, place from cookie sheet to rack.  

Preheat the oven to 350°F (180°C). Lightly grease a cookie sheet and set aside. In a medium mixing bowl, sift together the flour, salt, and baking powder, and set aside. Place the egg, stevia, and vanilla in a large mixing bowl, and beat well with a wooden spoon or an electric hand-held mixer. Slowly add the butter, continuing to beat until the mixture is smooth and creamy. Add the flour mixture to the butter mixture, 1/2 cup at a time, stirring well with a wooden spoon after each addition. Fold in the chocolate chips. Drop heaping teaspoons of batter on the cookie sheet, about 2 inches apart. Bake for 20 to 25 minutes, or until the cookies are golden brown.

Preheat oven to 325°F (160°C), spray a cookie sheet. Mix flour, stevia and cinnamon in small bowl. Mix oats and baking soda in large bowl. Pour hot water over the oat mixture and mix. Add oil and vanilla to oat mixture, mix well. Add flour mixture to oat mixture, mix well. Add chocolate chips. Place on cookie sheet, they do not flatten so push them down if you want them to be flat or leave as is. Bake for 13-15 minutes.

Preheat oven to 325°F (160°C). Combine all ingredients in a medium bowl and stir until you have a soft ball of dough. Scoop by the tablespoon-full onto a parchment-lined cookie sheet. Bake for 60-90 minutes until golden. Remove from oven and cool completely. Store in the refrigerator.

Mix the dry ingredients in one bowl, mix moist ingredients in another bowl until smooth. Gradually add dry ingredients. Take a teaspoon of dough and roll into a ball, place on cookie sheet and place a whole peanut in the center. Bake for 10 minutes at 350°F (180°C).

Combine coconut and cashews in a food processor and process until ground. Add maple syrup, vanilla, stevia, and melted coconut oil pulse until well combined. Press into a small pan and freeze 30 minutes. Once firmed up pull out of the freezer and cut into shapes. In a small bowl melt chocolate chips with cayenne and coconut oil until smooth. Dip one end of the macaroon in the chocolate and sprinkle with more coconut shreds. Keep refrigerated.

Start with impeccably clean bowls and utensils. Separate the whites from yolks when the eggs are cold. Crack each egg into a small bowl, then transfer to a 1- to 1 1/2-quart metal, copper, or glass bowl (larger for a double batch). If a yolk breaks, set the entire egg aside for another use, then use a new bowl to crack the remaining eggs. Even a tiny trace of yolk can prevent the whites from forming stiff peaks. Let whites stand at room temperature for 1 to 2 hours. Refrigerate unused yolks and any broken eggs for another use.

Preheat oven to 300F (lower if your oven runs hot). Oil a large cookie sheet, or line with unbleached parchment paper and then oil, or use a Silpat nonstick bake liner.

Using an electric mixer or beaters on medium speed, beat the whites until frothy. Add cream of tartar. Beat until stiff peaks form when mixer is turned off and beaters are lifted.

Gradually add honey, then stevia and vanilla. Turn off mixer. Gently fold coconut in with a wide wooden spoon or stiff rubber spatula. Whites may deflate—don’t panic. Add additional coconut, a little at a time if batter appears wet and loose. You want it a to be stiffer than meringue batter, but not as stiff as cookie dough. To test, place a spoonful of batter on a baking tray. It should stand in a mound 3/4-inch thick. If it threatens to run, add more coconut.

Drop batter by level tablespoons onto prepared baking sheet(s), creating an oval shape, or use 2 spoons to make a round shape or an upward chocolate kiss shape. If the last bit of batter looks too thin, add more coconut.

Bake in the center of the oven until set and lightly brown around edges, 20 to 25 minutes. Immediately remove the cookies from the tray(s) by slipping a thin metal spatula under the edge of each cookie and sawing back and forth. Cool macaroons on wire racks. Store in airtight containers at room temperature for up to 2 weeks, or in the refrigerator for up to 4 weeks. Freeze for longer storage.

Serve as is, or alongside scoops of Ice Dream, or crumble and fold into freshly churned Ice Dream.

Variations:

* My Favorite Coconut Orange Macaroons: In step #4, replace vanilla with 1 to 1 1/4 teaspoons pure orange extract.

* My Favorite Cocoa Macaroons: In step #4, before adding the coconut, sift and add 1/4 cup unsweetened cocoa and increase stevia to 1/2 teaspoon.

* My Favorite Carob Macaroons: In step #4, before adding the coconut, sift and add 1/4 cup carob powder.

* Mini Macaroon Cups: Liberally grease a 24 cup mini muffin pan with palm shortening or coconut oil. In step #5, divide macaroon batter between muffin tins. Bake for 25 to 35 minutes or until lightly golden around the edges and a toothpick inserted into the center comes out clean.For a fancy finish, melt 1 1/2 to 2 ounces unsweetened baker's chocolate, then dip the bottom half of each cooled macaroon into the chocolate and place on a parchment-lined tray. Drizzle more chocolate over the tops and allow to cool.

Preheat oven to 350F. Liberally grease a large cookie sheet, line with unbleached parchment paper, or use a Silpat or Exopat nonstick bake liner.

In a medium size mixing bowl combine the coconut milk, honey or agave nectar, stevia and vanilla. Whisk or beat until evenly mixed. Add the potato starch a little at a time, whisking or beating to combine. Fold in the coconut.

Drop batter by level tablespoons onto prepared baking sheet(s) at least 1/2 inch apart. Using your fingers or the back of 2 soup spoons, press each mound of batter upward into a cone-like shape.

Bake in the center of the oven until firm and lightly brown around edges, 20 to 24 minutes. Remove macaroons from the tray by slipping a thin metal spatula under the edge of each cookie and sawing back and forth. Cool on wire racks.

Melt the chocolate in a small saucepan over very low heat. When melted remove from heat. One at a time, spoon chocolate over half of each macaroon, dripping the excess back into the pan. Place each chocolate coated macaroon on a parchment lined plate or tray. Repeat with remaining macaroons. Refrigerate until set.

When cool, layer macaroons in a cookie tin or other container with a layer of parchment in between.

Variations:

* Coconut Orange Macaroons: In step #4, replace vanilla with 1 to 1 1/4 teaspoons pure orange extract.