This gluten-free, sugar-free recipe is for those of you that have been asking for a juice-sweetened dessert. I wanted to give you a healthier treat for the New Year. (Did I mention that these are also egg-free, dairy-free, and nut free? And they taste great?)
When creating recipes for my book, I learned that when I eat a cookie, I want it to taste like a cookie. Low-fat doesn’t usually appeal to my taste buds. The crisp edge and chewy center is non-existent and I’m left dissapointed.
Sometimes though, it works. Like in these big ol’ cookies.
I love these because of the dense, chewy texture, the almost peanut buttery taste from the toasted sesame seeds, and the little bits of sweetness from the finely chopped raisins. They remind me of those health bars I used to pay an insane amount of money for at the store.
You can most certainly make them smaller – they’ll bake quicker so watch carefully.
This recipe has been adapted from Fruit-Sweet and Sugar-Free by Janice Feuer, that great pastry chef I told you about in my Pecan Shortbread Cookie post. I’m currently trying to master her vanilla sponge cake – so far I have 4 flopped cakes. They taste great but collapse as they cool. I think it’s the xanthan gum, but if you happen to be a Sponge Cake Master I’d love to hear your tips.
Other Healthier Cookies
- Chocolate Cookies from Kalyn’s Kitchen
- Breakfast Cookies from Gluten-Free Goddess
- Chocolate Chip Cookies with Yacon Syrup from Elana’s Pantry
- Monster Cookies with Sunbutter & Quinoa Flakes from The Spunky Coconut
Stop by Full Plate Thursday for more recipe ideas!