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- Dietary Restrictions
Diabetic No Bake Chocolate Coconut Cookies
Diabetic, gluten free, no-bake cookies just ready for the tasting.
These cookies are loaded with protein, fiber, omega 3 and crunch all in one.
There are no artificial sweeteners and the fats are from coconut oil and flakes and sunflower seeds.
Great when you are looking for a healthy, satisfying treat that is full of flavor and texture.
They tend to be very creamy and are almost more candy-like than cookie-like. They store well in either the refrigerator or freezer, so you'll want to try them both ways to see which you prefer.
- 1 medium banana mashed
- 1/2 cup (4 ounces) unsweetened apple sauce
- 1/2 cup unsweetened almond milk
- 3 servings of pure stevia extract powder or sweeten to taste
- 4 Tbsp Coconut oil
- 3 Tbsp unsweetened cocoa powder
- 1 cup almond flour (meal)
- 1 Tbsp ground golden flax seeds
- 1 cup coconut flakes (or unsweetened shredded coconut)
- 1 Tbsp pure vanilla extract
- 3 Tbsp (heaping) Sun Butter (sunflower butter)
- 1/3 cup roasted, salted sunflower seeds
- Combine the banana, apple sauce, almond milk, stevia and coconut oil in a sauce pan and heat until blended.
- Stir in the cocoa, almond flour, flax seeds and cook on medium heat for 1 to 2 minutes until cocoa is dissolved.
- Turn off the heat and stir in the vanilla, coconut flakes and sunflower seeds.
- Mix in the Sun Butter until all ingredient are well blended.
- With a small scoop, place 24 balls onto two silicone bake sheets.
- Press each ball down with you fingers to flatten them into cookies that are about 1.5 inches round.
- Place in the freezer to harden. Store in the refrigerator or freezer after hardened.
|Serving size: 1 of 24 cookies|
|Calories from Fat||72|
|% Daily Value *|
|Fat 8 g||12%|
|Saturated fat 3 g||15%|
|Carbohydrates 5 g||2%|
|Sugar 1 g|
|Fiber 1 g||4%|
|Protein 2 g||4%|
|Cholesterol 0 mg|
|Sodium 31 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
These silicone baking sheets are perfect for making these cookies. They can be put right into the freezer or refrigerator until the cookies set up. Binging non-stick, the cookies come off very easily and there is only minimal clean up.
You can also use these baking sheets in the oven up to 400 degrees for cookies that have to be baked.
Make Your Own sunflower Butter
Sun butter is pretty expensive and usually has more sugar and other ingredients in than I like. I started making my own sunflower butter to use in this recipe or just to spread on homemade crackers or celery sticks.
I put about 1 cup of unsalted, roasted sunflower seeds in my Nutribullet and add about 3 tablespoons of sunflower oil.
I turn the blender on and it starts pulverizing the seeds. I stop it frequently and scrap the sides of the container. If it is too thick, I add more oil. I add one serving of pure stevia powder and taste it. If I want it sweeter I add a small amount more.
I like my nut betters to be crunchy so I don't blend it too long. The longer you blend it, the smoother it will be. Make it to your own liking.
Keep it refrigerated in a sealed container. I usually use mine up within a week or a little more.
Don't forget to use some of it in these great tasting cookies.
Making the Sunflower Butter
I always like to make my own nut or seed butters because I can control the salt and sugar that is in it. Unfortunately most commercial butters have more of each of those than I want.
Since nut butters are quite thick, they require a strong machine to produce the butter. I recently I invested in a Nutribullet 600 so I could make my own nut butters.It is strong enough to do the job without stressing the motor. There are other brands that can also do the job, so you will have ot research the one that you feel most comfortable with.
Make Your Own Nut Flours Also
As long as you are making your own nut butter to save cost and control ingredients, you might as well make your own nut flours also. The Nutribullet works really well for this also.
The key to making the flours, is to not over blend or you get nut butter instead.
I usually take about 1 half of a cup of raw almonds and grind them until they are finely chopped, but not as fine as regular flour. If you go beyond that point, a nut butter starts to form.
It is best to do many small amounts, empty the blender and the do some more. I usually try to do as much as I need for the recipe plus another cup extras so I have some on hand for quick use. I l keep the extra in a sealed container in the refrigerator or freezer.