Low Sugar Butterscotch Bars

It’s a happy day. Gather ’round, my friends. I’ll share the secret of how we can remake a Heavenly Homemaker’s classic recipe, Butterscotch Bars, into Low Sugar Butterscotch Bars.

butterscotch bars 1

We have Colleen to thank for this. She’s the one who emailed me after I shared my Low Sugar Chocolate Fudge Cookie recipe, asking how I thought my Butterscotch Bars would turn out if we cut the sugar.

I wasn’t confident. While I’ve found that many recipes work amazingly well when we cut the sugar, the two I felt might have to stay sugar-full were the Butterscotch Bars and Chocolate Fudge Brownies.

But you never know until you try, right? Last week I shared that indeed, we can make Low Sugar Chocolate Brownies – proving myself wrong that it just wasn’t possible. Today I’m sharing that sugar in the Butterscotch Bars can be cut too! Boom!

Low Sugar Butterscotch BarsYum

Low Sugar Butterscotch Bars
 
Author:
Serves: 15 bars
Ingredients
  • 1 cup melted butter
  • ½ cup sucanat or brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1¼ cups whole wheat pastry flour (regular white whole wheat flour works too)
Instructions
  1. Cream melted butter and sucanat together.
  2. Add eggs and vanilla.
  3. Stir in flour and mix well.
  4. Spread mixture into a 9x13 inch baking dish.
  5. Bake in a 350° oven for 20 minutes.

Low Sugar Butterscotch Bars

Confession: I love these low sugar bars. I actually find that they are still almost too sweet for me so I can only have a tiny sliver. My family thinks they’re good. But when I made a pan of Butterscotch Bars for a houseful of college kids last week, I made the full sugar version.

If you’re going for a treat that’s rich and gooey – you’ll want to make the regular 2-cups of sugar (gag me) Butterscotch Bars. But if you want a treat that is lightly sweetened and deliciously tasty (just not ooey gooey super sweet) – this Low Sugar Butterscotch Bar recipe is what you want!

Find more Low Sugar Treats here. You guys – the list is getting long!! I’m loving this!

Rich Dark Chocolate Fudge Brownies (Low Sugar!)

These Dark Chocolate Fudge Brownies are low in sugar. Can you believe it?

Low Sugar Fudge Brownie

Sugar became my enemy about the time I turned 39. I feel absolutely awful – for hours or even days – if I eat sugary treats. Therefore I haven’t been able to eat a regular brownie for about three years.

Avoiding desserts hasn’t been hard for me because a cookie is not even worth a migraine. Sometimes just the smell of sweets turns my stomach, thinking of how terrible I’ll feel if I eat them. So will power? That has nothing to do with my “I’ll pass on the dessert, thanks.” Sweets literally make me sick. I really do not want them.

You know this is saying something since I’m the one who used to eat sugar with my sugar and wash it down with a fizzy glass full of sugar (and then have seconds).

Perhaps I consumed a lifetime quota of sugar by the time I was 39. More likely I think this is a result of some major cleansing and heavy metal detox I’ve been doing with my natural doctor during the past few years. My body is at a point of only wanting the good stuff. Okay then. This is probably the best side effect ever.

Having said all that, I do really appreciate a treat that is lightly sweetened. My body can handle these in moderation, and experimenting with recipes to drastically cut the sugar has been really fun. As you know from reading any of my recent low-sugar recipes – I’m learning that treats and dessert really do taste wonderful even when the sugar content has been cut in a huge way.

This, of course, has been greatly beneficial for our entire family (and now for yours!). I’ve wanted for so long to cut down on our sugar intake. It’s just hard since sugar tastes so doggone good.

Thorough research has taught me that high quality fats like coconut oil, butter, and palm oil are not our enemy when it comes to good health. SUGAR IS THE ENEMY. I should probably write an entire post about this. (Oh wait. I just did.) But go read it later because, my friends, I have a Low Sugar Brownie Recipe and I’m not afraid to eat it. This is my most exciting discovery in all my low-sugar recipe experimentation. We can cut the sugar in brownies!!!!

Someone hold me back. Not from eating too many. Just from SCREAMING TOO LOUDLY. This is just exciting. You’ll be screaming too. I support your decision to scream. (Outside. While we’re inside we use our inside voices.)

Rich Dark Chocolate Fudge BrowniesYum

5.0 from 1 reviews
Rich Dark Chocolate Fudge Brownies (Low Sugar!)
 
Author:
Serves: 12-15
Ingredients
  • 1 cup melted butter
  • ⅓ cup unsweetened cocoa powder
  • ½ cup sucanat or brown sugar (I use just under ½ cup, actually)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1¼ cups whole wheat pastry flour
Instructions
  1. Mix together melted butter, cocoa, and sugar.
  2. Add eggs and vanilla, stirring well.
  3. Mix in flour until well combined.
  4. Spread into a 9x9 inch baking dish or a 9 inch pie dish.
  5. Bake in a 350° oven for 20 minutes.
  6. Allow brownies to cool before cutting them (good luck).

Dark Chocolate Fudge Brownies {Low Sugar}

These bake up a little different from “full sugar” brownies. You may notice that the butter sizzles on the top of these while they’re baking. Don’t worry a bit. Take them out of the oven after 20 minutes of baking and let them sit for a few minutes. The butter settles in and turns your brownies fudgy and moist.

Because the sugar is cut down in this recipe, you’ll find that these taste more like dark chocolate. All of my kids ate them without complaint because these are still plenty sweet. (But not so sweet that I can’t have a small piece, so yay!)

Onward we go, testing out more low sugar recipes! How fun is this?!

The Easiest Sweet Vanilla Coffee Creamer Recipe

Before I say anything else about this Sweet Vanilla Coffee Creamer, I should tell you that this tastes 100-times more amazing if you use Homemade Vanilla Extract. Not that I’ve tested it on anything else. This is just an obvious conclusion since homemade vanilla makes everything 100-times better.

Homemade Vanilla Creamer

You like how my fruit bowl is in the picture behind my coffee mugs and bottle of coffee creamer? It is there to show that photography is not my gift. Also, using precious energy to walk all the way around the table and move it out of the picture would have been just too much. What am I? A teenager? Plus I hadn’t had my coffee yet. Thanks for understanding.

I did take the time to scatter coffee beans and vanilla beans on the table for effect. Mostly they just smelled really good. Try to imagine.

So why did I make a Sweet Vanilla Coffee Creamer recipe to share with you? After all, I drink my coffee with no sweetener – just some cream (which is perfectly sweet if you ask me). I did it for the kids. MY kids. Yup. Justus and Elias enjoy a cup of coffee with me now a few mornings each week. It’s pretty special that we can share this simple pleasure together. There’s just something cool about sharing a cup of coffee with someone. (Though to be clear – I do not share my own personal cup of coffee. It’s mine and everyone else can back away and get their own cup. I guess I should have said that I share my pot of coffee. I’m sorry to give you the impression that I was actually nice enough to share even a drop of what is in my mug each morning.)

For the past several months, the boys have been making their coffee with a splash of cream and a squeeze of NuNaturals Chocolate Syrup. I love that this makes such an amazing cup of coffee that they love – particularly because it contains no sugar. If you haven’t tried this concoction, you really want to. You won’t believe how good it is.

A couple of weeks ago, Elias asked what else he could do with his coffee – you know – for a little variety? He played with different NuNatural Flavored Stevia options, but nothing hit a home-run for him.

So we experimented with ingredients to come up with this Sweet Vanilla Coffee Creamer. Unfortunately it’s not stevia-sweetened like the chocolate syrup – so he has this one less frequently. Still though – he thinks it’s pretty tasty and worth sharing with you. Remember – Homemade Vanilla makes all the difference. Why just put in one teaspoon when you can put in two?

Sweet Vanilla Coffee CreamerYum

The Easiest Vanilla Coffee Creamer Recipe
 
Author:
Ingredients
  • 1 cup half-and-half
  • 3-4 Tablespoons real maple syrup
  • 2 teaspoons vanilla extract
Instructions
  1. Place all ingredients in a jar or bottle.
  2. Shake well.
  3. Refrigerate for up to two weeks.
  4. Shake well before each use.
  5. Pour desired amount into a hot cup of coffee and stir.

Homemade Sweet Vanilla Coffee Creamer Recipe

Feel free to sweeten it more or less to reach your desired flavor preference. This recipe is a no-brainer so even if you don’t measure exactly, you can’t mess it up.

Would you be so kind as to leave a comment sharing how you like your coffee? I know my boys would have fun playing with different combinations and flavors – and maybe we can come up with more recipes to share!

This post contains affiliate links.

Low Sugar Dairy Free Chocolate Sauce (3 Ingredients!)

Dairy free chocolate sauce….the new way to top a waffle.

Dairy Free Chocolate SauceWe sure do eat a lot of cream cheese around our house.

This has nothing to do with the recipe I’m about to share with you – except that it is my way of saying, “We definitely aren’t a dairy-free family.”

Why a Dairy Free Chocolate Sauce then?

  • Because coconut milk is nourishing and I like to use it in addition to cow milk as a way to give my family a variety of nutrients.
  • Because I love having recipes on hand that I can use to bless our friends who can’t eat dairy.
  • Because this Chocolate Sauce is rockin’ and I can actually eat it because it is low in sugar.

You pretty much can’t mess up this recipe. Go ahead. Try. Not that you would. (I mean, I can sometimes mess up a recipe without even trying, say…when I’m trying to talk and cook at the same time??)

But this recipe is really fool-proof and adaptable. You can make it a little sweeter if you like. You can keep the sugar low and enjoy this as a “dark chocolate” sauce. You can add a splash of vanilla extract or mint extract.

Oh my goodness, you could stir in some peanut butter! I just thought of that, will try it, and get back to you. You’ve gotta love it when a delicious brainstorm comes in the middle of writing a sentence.

How to use your Low Sugar Dairy Free Chocolate Sauce

  • We love it on fresh strawberries, bananas, blueberries, or raspberries.
  • Often we use it as an apple dip.
  • Try stirring it into a cup of hot coffee. Yup.
  • Instead of maple syrup, spread this sauce over your pancakes or waffles.
  • Hello. Just eat it on a spoon.
  • You can drizzle this on ice cream, but if you do have to eat dairy free, you’d also have to make or find dairy free ice cream (this was obvious but still worth mentioning)

Low Sugar Dairy Free Chocolate SauceYum

Low Sugar Dairy Free Chocolate Sauce
 
Author:
Ingredients
  • 13.5 ounce can of full fat, unsweetened coconut milk
  • ⅓ cup unsweetened cocoa powder
  • ¼ - ½ cup sweetener (honey, sucanat, or brown sugar)
Instructions
  1. Mix ingredients in a small saucepan, cooking and stirring on medium heat until well combined.
  2. Serve warm or cold.
  3. Store this sauce in a covered container in the refrigerator, rewarming on the stove-top as needed. It will keep for up to a month in the fridge.

Low Sugar Dairy Free Chocolate Sauce

This sauce just takes a few minutes to whip up and it seriously tastes like a gourmet treat.

Need Coconut Milk?

I typically purchase cans of coconut milk in bulk online. Some of my favorite resources are:

Want the Dairy-Full version? You’ll find one here. Be warned: it’s super full of sugar. I should play with that and see how we can reduce it!

Can you think of other great ways to eat this sauce? 

Low Sugar Chocolate Fudge Cookies

I didn’t think I could make it happen. Why did I doubt? Cutting down the sugar in chocolate cookies is entirely possible and now we can all enjoy Low Sugar Chocolate Fudge Cookies!

low sugar chocolate cookies

Now, it doesn’t take much for me to think a treat is “plenty sweet” when, according to my boys, it is only “barely sweet” or “not even sweet.” But who was I to argue when Malachi grabbed the spoon to lick it off before it went into the dishwasher? I mean, it did look lickable.

Then when the cookies were done baking and all the boys wanted to try one, who was I to argue? I warned them. I told them the cookies might have more of a dark chocolate taste as opposed to a super sweet chocolate cookie they might be expecting.

You should have heard Malachi when he tried his first cookie. Actually, maybe you did. He was pretty loud. “Mmmm! Mom, these are so good! They taste like a brownie!” The brothers agreed.

Of course then I assumed maybe they’d be too sweet for me. I mean, if my boys thought they were great, that just might mean I’d go straight from one bite to migraine in a matter of minutes. Before trying one myself, I double checked, “Are they going to be too sweet for me? Are you sure I can eat these?” They assured me that the cookies weren’t too sweet, they just tasted good.

They were right.

This is how we know we have a winning recipe: when all the people eating it don’t realize or care that the sugar has been cut drastically and they just happily eat all the cookies like it’s just a “normal” treat.

As always I come back to the question: WHY IS THERE SO MUCH SUGAR IN ALL THE RECIPES???

Not only do we not need it, we don’t even need it. What I mean is: Our bodies don’t need the sugar overload AND treats don’t need as much sugar as we think they need in order to taste good. I’m learning that 1/2 cup of sugar is enough when a recipe calls for 1 1/2 or 2 cups. That’s a drastic cut in sugar without compromising taste.

This calls for a cup of coffee. What better way to celebrate the eating of Low Sugar Chocolate Fudge Cookies?

Low Sugar Chocolate Fudge CookiesYum

Low Sugar Chocolate Fudge Cookies
 
Author:
Serves: 24-30
Ingredients
  • 1 cup melted butter
  • ½ cup sucanat or brown sugar
  • ⅓ cup unsweetened cocoa powder
  • 2 eggs
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2⅓ cups whole wheat pastry flour (give or take)
Instructions
  1. Stir together melted butter, sucanat, and cocoa powder.
  2. Add eggs, baking powder, and vanilla, mixing well.
  3. Mix in flour until your dough has reached a nice consistency (moist but not runny).
  4. If you've added all the flour and the dough is still too runny, add a little more or chill the dough in the refrigerator for 30 minutes to an hour.
  5. Scoop 1" sized cookie dough balls onto a cookie sheet.
  6. Bake in a 350° oven for about 10 minutes.

Low Sugar Chocolate Fudge Cookies

Now of course you’ll want our other Low Sugar Cookie recipes:

You should also be very excited because I don’t think it will be difficult at all to tweak this a little bit and make Low Sugar Brownies. You can bet I’ll be working on that after these cookies are gone from my house which will likely be sometime in the next couple of minutes.

High Five Recipes: Easy Butterscotch Bars

People can’t get enough of these butterscotch bars. They’re made with whole wheat flour but no one knows. They’re made with only five ingredients that you probably have on hand – so easy!

butterscotch_bars

I originally posted this recipe in 2010, but decided to post it again for you today. Why? Because butterscotch bars. And also because I have only been home 3 of the past 11 days so I’m behinder than ever. While I play catch up and work on new projects (wait till you see!), I wanted to bless you a recipe so you could bless others.

High Five Recipes 2

You’ll be glad to know that this is a High Five Recipe! (High quality recipes + five ingredients or less = High Five Recipe)

This is not a Low Sugar Recipe, however. So make them to share with others, and saver them slowly (as opposed to gobbling down half the pan before you realize what happened).

 

Easy Butterscotch BarsYum

3.5 from 2 reviews
High Five Recipes: Easy Butterscotch Bars
 
Author:
Ingredients
  • 1 cup melted butter
  • 1¾ cups sucanat or brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1½ cups whole wheat flour
Instructions
  1. Stir melted butter and sucanat together.
  2. Add eggs and vanilla, mixing well.
  3. Stir in flour and mix until well combined.
  4. Pour batter into a 9x13 inch baking pan.
  5. Bake at 350° for 25 minutes.

These bars are gooey, rich, and need I remind you to make them to share with friends?

Now that I’ve been making these butterscotch bars for so many years, I get frequent requests for them.

  • “Laura, would it be too much for me to ask you to make a batch of your butterscotch bars for me for my birthday? Like very year for the rest of my life?”
  • “Laura, my friends and I were talking about your butterscotch bars and now we want some. I told them I’d ask…can you make us a batch?”
  • “How much arm twisting would it take for you to make another pan of your butterscotch bars?”

These requests make my day, and since the bars are so easy to make, I almost always say yes! If you haven’t tried these bars yet, do it. They’re crazy easy, but beware: people will beg you to make more. You’ll have more friends than you ever had before and everyone will love you for providing the butterscotch bars. It’s hard, but you can handle it.

Easy Butterscotch Bars - Five Ingredients!

Easy Low Sugar Key Lime Melt-Away Cookies

I actually have no idea what makes something key lime rather than simply lime. I’d look it up, but there are fresh lime cookies to eat and also there is a lot of laundry to do since we have been gone all weekend. I would have just called these lime cookies, but key lime sounds more exciting.

Key Lime Cookies

Oh wait. I just looked it up. Did you know there are actually Key Limes? You probably did, so before you tease you have to remember that I am from Nebraska where there are no lime trees. Nebraska limes grow on trucks and in grocery stores.

Key limes are apparently great for cooking and baking because they are extra juicy and full of aroma and flavor. I will admit that I don’t know what kind of limes I used in these cookies. Therefore, maybe we should call these Easy Low Sugar On-Sale Lime Melt Away Cookies?

Either way, add these cookies to the collection of Low Sugar Cookies we’ve been enjoying here. These cookies are so much fun since all we have to do is use the base recipe, then add different flavors! Lime is just as amazing as the others.

Want to try the other varieties of these cookies?

Easy Low Sugar Key Lime Melt-Away Cookies

4.0 from 1 reviews
Easy Low Sugar Key Lime Melt-Away Cookies
 
Author:
Serves: 24
Ingredients
  • 1 cup melted butter
  • ½ cup sucanat or raw sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • The juice of two limes
  • grated lime rind
  • 1 teaspoon baking powder
  • 3 cups of whole wheat pastry flour (give or take)
Instructions
  1. Stir together melted butter and sugar.
  2. Add eggs, vanilla, lime juice, and baking powder.
  3. Grate lime rind into the mix for extra flavor.
  4. Stir in flour until a solid ball of dough forms.
  5. Drop teaspoon-sized balls of dough onto a cookie sheet, about an inch apart.
  6. Bake in a 350° oven for 10-12 minutes or until cookies are lightly browned.

Easy Low Sugar Key Lime Melt-Away Cookies

If you’d like to learn a cool trick to make your lime squeezing easier, grab your limes and some tongs and read this handy information.

Do you live in an area where limes grow in your backyard? If so, I’m happy for you and not even jealous. After all, I live in a state where the wind blows so hard we don’t have to bother fixing our hair. Now who’s jealous?

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My apologies that it took so long for me to draw giveaway winners! Here we go, finally!

1) Brighid: notanothersignon@
2) MommaK: rellewirak@

Winners, email me and I’ll forward your info on for your gift certificate!

cross blue twist

Special offer for Heavenly Homemakers’ readers only!  Receive a standard shipping rebate on your order of $25 or more!*

*Place an order of $25 or more through Paula’s website (be sure the checkout page says you are a guest of Paula Ramm or Coastal Conservatory), then email her to receive a rebate of your standard shipping cost, payable through Paypal! Say that Heavenly Homemakers sent you! Offer expires March 12, 2016. Valid for both new and Paula’s returning customers in the U.S. and international, but if you already have another Lilla Rose consultant, please stay with her; I’m sure she will appreciate it! Thank you!

My Adventures in Making Homemade Nutella

Homemade Nutella, anyone?

Nutella

It all began at Asa’s graduation party with two other graduates last May. The moms and I planned it together and they decided to go all out. One of the items on our menu was “crusty bread with different topping options” like meats, cheeses, and nutella (though probably not all at the same time). My friends and I set out a lovely buffet. I was the one in charge of purchasing the condiments, sauces, and Nutella.

grad party 4

Not knowing how many hundreds of people might show up and how many of those hundreds would want to spread Nutella on their bread – I bought four enormous containers of it. We went through exactly 1.5 of those huge tubs, so guess what we’ve been eating since May?

My boys have been so sad about this.

We finally finished them off, and now the boys are having Nutella withdrawals. I can’t stand to buy more, so I determined to figure out a healthier option that I can feel better about. Some of you might remember that I attempted Homemade Nutella a few years ago. That was tasty, though still had quite a bit of sugar. I had a terrible time actually finding Hazelnuts this go around – but part of my problem was that the price was throwing me off.

The good news is (now that I’ve attempted this recipe and learned a few tricks) – it takes only a few hazelnuts to make a batch of nutella. So my purchase will go a long way to providing a healthier nutella option for the fam.

nutella2

Malachi’s been my chef-in-training the past few weeks and was very excited to enjoy Nutella again. He joined me in putting together this recipe. Here he is pushing a button. (Cooking is so hard.)

I’m excited that this version of Homemade Nutella is lower in sugar than most. If you prefer, use expeller pressed coconut oil since it is flavorless and won’t effect the taste.

Make Your Own Nutella

My Adventures in Making Homemade Nutella
 
Author:
Serves: half pint
Ingredients
  • ⅔ cup hazelnuts
  • ¼ teaspoon sea salt
  • ½ cup cocoa powder
  • ½ cup melted coconut oil
  • ½-2/3 cup real maple syrup
Instructions
  1. Lay the hazelnuts on a cookie sheet and toast them in a 350° oven for about 10 minutes.
  2. Remove skins if necessary.
  3. Whirl toasted hazelnuts in a food processor until smooth.
  4. Add remaining ingredients and blend until creamy.
  5. Store in a half-pint jar for up to three weeks.

Make Your Own Nutella

Have you tried making Nutella before?

It’s fun, easy, and yummy – and unlike Homemade Peanut Butter Captain Crunch – this one is worth the small time investment. :)

Easy Low Sugar Orange Melt-Away Cookies

orange sugar cookies

In case by now you’re wondering if I’m obsessed with creating these Low Sugar Melt-Away Cookie varieties, the answer is obvious that of course I am obsessed. After two attempts at creating this here orange flavored variety, I have definitely decided that of all the flavors – orange is my new favorite.

Why two attempts, you ask? Oh well. I just burned the first batch, that’s all. Guys, it is so weird what happens to cookies when you put them in the oven, walk away, and then forget that there is actual life going on outside your office door. So weird. Someone should have warned me about this. We can’t even leave cookies unattended in a 350° oven for 27 minutes. Did you know that???

Set a timer much, Laura?

You know what? Just…I know, okay? I should have set a timer. I used to have one of those clicky, clicky, clicky timers but it got dropped four too many times so its spinner stopped spinning. Then Matt got me a digital timer that was persnickety and sometimes decided to shut itself off because it was selfish and couldn’t care less about the company coming over to eat in exactly 52 minutes. After a few months of this behavior, I declared it to be faulty and went to the store to purchase another one just like it. It, however, had the same exact issues as its brother and that is what tipped me off that maybe that brand couldn’t be trusted.

After that, I decided I could just use the timer app on my phone. This is a great idea except that it takes so many difficult and tedious steps to get to the point of actually setting the timer (find phone, turn phone on, unlock screen, find timer app, open timer app, think about how much time has elapsed since I started this whole process so I can figure out how long to set the timer at this point, so on and so forth). Also, I really hate to touch my phone when I have egg white on my fingers.

I think you can all see now how challenging it has been to accurately time my baked goods. I have mostly resorted to trusting my nose to be my timer. Typically, cookies and casseroles smell “just right” when they are ready to come out of the oven. What more do I need?

Oh yeah, just someone to remind me that I am actually baking cookies in the first place.

So the first batch burned. They were edible, just really, really crispy and not at all picture worthy. Over the weekend, I tried again. Oh my goodness, I will (go to the trouble to) set a timer from now on. It is worth it to pull the perfect cookies out of the oven when they are perfectly perfect in every way.

Easy Low Sugar Orange Melt-Away Cookies

Easy Low Sugar Orange Melt-Away Cookies
 
Author:
Serves: 24
Ingredients
  • 1 cup melted butter
  • ½ cup sucanat or raw sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • The juice of one medium-sized orange
  • grated orange rind
  • 1 teaspoon baking powder
  • 3 cups of whole wheat pastry flour (give or take)
Instructions
  1. Stir together melted butter and sugar.
  2. Add eggs, vanilla, orange juice, and baking powder.
  3. Grate orange rind into the mix for extra flavor.
  4. Stir in flour until a solid ball of dough forms.
  5. Drop teaspoon-sized balls of dough onto a cookie sheet, about an inch apart.
  6. Bake in a 350° oven for 10-12 minutes or until cookies are lightly browned.

grate orange rind

In other scatterbrained related news – the second time I made these cookies, I was talking to a friend and didn’t realize until later (like 9 hours later) that I hadn’t put eggs into the mixing bowl. These still turned out to be my favorite cookies. So eggs in this recipe? Take ’em or leave ’em. These turn out fine either way. This is further proof that I can’t talk and cook at the same time. Like you needed more proof.

Low Sugar Orange Melt-Away Cookies

Want to try the other varieties of these cookies?

Hey, just curious. What kind of timer do you use??

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Pyrex Storage Set Deal Alert!!

Christine emailed to tell me of this great deal on a 10-Piece Pyrex Storage Set. Get the entire set right now for just $12.63. No guarantees on how long this price will last. I have these, love them, and use them all the time!!


pyrex

Easy Low Sugar Almond Melt-Away Cookies

This Almond Melt-Away Cookies recipe is a direct result of me sharing my Low Sugar Lemon Melt-Away Cookies and several of you saying, “Sounds good! I think almond extract would be a great idea to try in these cookies too!”

Easy Almond Cookies

Thanksgiving and Christmas happened in the meantime – so three months later, it took me five minutes to try your idea. No sense rushing into anything. 

I was also waiting to see how my attempt at Homemade Almond Extract would turn out. What a bummer. Making Homemade Vanilla Extract is a total no-brainer so I was hoping almond extract would be the same. I soaked the nuts in vodka as recommended by several sites, then I even simmered off some of the alcohol – but it didn’t turn out extract like I’m used to using. Then I looked at the ingredients on my purchased extract and there is “almond oil” included. Is that what gives my purchased extract the yummy smell and flavor? If any of you have successfully made Almond Extract, will you please share all your secrets?!

In the meantime, taking my basic Easy {Low} Sugar Cookie recipe and adding different flavors has been super simple and yummy. Here’s a quick link list for you:

Low Sugar Almond Melt-Away Cookies

Yum

Easy Low Sugar Almond Melt-Away Cookies
 
Author:
Serves: 24
Ingredients
  • 1 cup melted butter
  • ½ cup sucanat or raw sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons almond extract
  • 1 teaspoon baking powder
  • 3 cups of whole wheat pastry flour (give or take)
Instructions
  1. Stir together melted butter and sugar.
  2. Add eggs, extracts, and baking powder.
  3. Stir in flour until a solid ball of dough forms.
  4. Drop teaspoon-sized balls of dough onto a cookie sheet, about an inch apart.
  5. Bake in a 350° oven for 10-12 minutes or until cookies are lightly browned.

Low Sugar Almond Melt-Away Cookies

I learned on accident that you can forget the eggs in these cookie recipes and while they are a bit more crumbly, they are still great! Just a little bonus for those of you who have to avoid eggs.

I love it when I can cut the sugar so drastically in a recipe and my kids can’t tell a difference. These are perfectly sweetened and the almond extract makes them taste fancy with no additional effort!

I should also mention that these lightly sweetened cookies taste amazing with a steamy cup of coffee or a cold glass of milk. Ah, life’s simple pleasures. :)

I’d love any other flavor suggestions to try with these cookies. And if you’re an almond extract maker, please tell me how you do it!!