Now that your Halloween candies are almost gone, would you like a healthy sugar-free alternative that will still satisfy your sweet tooth desires? Why not try these healthy, light, bittersweet dark chocolate cookies? I guarantee you that they are a million times better than your Halloween candies.
I had a fun Halloween with my husband and 2-year-old son, Leo. All three of us went door to door in our homemade Thomas the train and friends costumes, of which Leo is a big fan. When Leo got home with his candies, he had just as much fun putting those he collected in the bags of the trick-or-treaters coming to our door.
Establishing a healthy eating habit at a young age is essential, don’t you agree? We’ve never offered Leo any of those “not so healthy” treats, so he never developed an unhealthy sweet tooth. He does, however, ask for and enjoy my healthy sweet treats (such as cookies, desserts, or smoothies). Seeing him indulge in these treats is rewarding in itself to my efforts to develop them. This week he frequently asked for these, flower-like, melt-in-your-mouth, soft chocolate cookies, that he refers to as “the brown one”, for his dessert.
Because the cookie dough was so soft to manage, I decided to use a reusable pastry bag with a large decorating tip to shape the dough onto a prepared baking sheet. Unlike the process of making soft peanut butter cookies, I didn’t leave the dough in the refrigerator overnight to make it stiffer. After mixing all the ingredients together, I transferred the dough into the pastry bag. Piping the cookies from the bag was fun, easy, and a real time saver for large batches.
These irresistible cookies make healthy sweet treats for your little ones. They are gluten-free, sugar-free, and vegan. It’s also a fun project to do with your crafty kids.
- ⅔ cup + 2 tablespoons all-purpose gluten-free flour
- ⅓ cup special dark cocoa powder
- ½ teaspoon psyllium husk powder
- ½ teaspoon pure stevia extract powder (Now brand)
- ¼ teaspoon baking soda
- ⅓ cup vegan butter, soft
- ⅓ cup vegan cream cheese, soft
- 1 teaspoon vanilla extract
- ⅔ cup unsweetened applesauce
- In a large mixing bowl, sift all dry ingredients through a fine-mesh strainer and then whisk the flour and mix well.
- Use an electric mixer to beat the soft vegan butter and cream cheese together in a mixing bowl until fluffy. Combine the remaining wet ingredients.
- Add half the amount of the flour mixture into the wet-ingredient mixture, use a spatula to mix until just combined. Add the remaining half amount of flour, mix again until smooth.
- Fold the top of your pastry bag down, creating a collar. This way, there is no cookie dough in the way when you go to fold your pastry bag down. Fold down the top of the pastry bag about 2 to 3 inches to make a generous cuff. Place a tall glass beneath the cuff to hold the pastry bag. Fill the pastry bag with cookie dough.
- Preheat oven to 350 ºF. Pipe the cookie dough onto the prepared baking sheet to desired size and shape. Bake for 8 minutes.
- Remove the baking pan from the oven and let the cookies cool in the pan for 5 minutes before transferring onto wire cooling rack. The cookies will be very soft at this point. They will continue to stiffen while they are cooling.