I Love the Holidays!
I love this time of year. Warm sweaters are getting worn, cozy fireplaces are being lit and comforting mugs of your favorite hot beverage are warming your chilled hands.
The other thing I love about the holidays are the holiday parties! It’s a great opportunity to catch up with friends and families to celebrate everything that happened this year. Well, this year, one of my holiday parties was virtual! Myself and two other amazing foodies teamed up to host a virtual holiday party and share our favorite sweet treat recipes. They are:
- Susie Trigg Tucker with her Peppermint Chocolate Truffles: Instagram
These ladies are so fun and so creative with their recipes! Make sure you check out their Instagram and blogs for the other incredible treats! Yum!!!
Cookie Time!
This easy gluten-free sugar-free sugar cookie recipe base was perfect for making thumbprint cookies. Raspberries were on sale at my local grocery store so I used them for the filling. And lastly, no sweet treat of mine is complete without… CHOCOLATE! A drizzle of my fave sugar-free Lily’s Chocolate Chips were the final touch to my new holiday cookie! You can pick up some of their chocolate chips at this affiliate link. If you purchase from this link, I may receive a small compensation at no cost to you.
These cookies are also better for you than a traditional cookie because they are made with:
- Almond flour: a great gluten-free option for those who have a gluten allergy or intolerance, but also great for those who want to pack in more protein and healthy fats with each bite!
- Monkfruit sweetener: this amazing sweetener is not only zero calories but has other healthy benefits e.g. studies have shown that monkfruit sweetener may be good for stabilizing blood sugar, which is great for diabetics.
- Fresh raspberries: Did you know that raspberries are very high in fiber? They are also filled with vitamins, minerals, antioxidants and help fight inflammation in the body.
- Dark chocolate chips: tastes great and contains antioxidants!
Now that’s a healthy cookie!
I hope you love this recipe as much as I do! It’s a super easy and quick recipe, gluten free and sugar free, so you can feel great about eating a sweet treat this time of year. Plus you are fueling your body with protein, healthy fats, healthy carbs and delicious flavor in one bite! What’s not to love?!
Let me know if you try this recipe by tagging me at @nourish_with_renata as well as using the hashtag #nourishwithrenata. I can’t wait to see your holiday cookies!
This gluten-free sugar-free cookie is the perfect combination of buttery cookie, sweet tart raspberry and a decadent drizzle of sugar-free chocolate!
- 4 tbsp butter softened
- 1/2 cup monkfruit sweetener
- 1 tsp vanilla extract
- pinch of salt
- 1 egg
- 1.5 cups almond flour
- 3 oz fresh raspberries washed and dried
- 1 tbsp monkfruit sweetener
- 4 tbsp sugar free chocolate chips e.g. Lily’s Chocolate Chips
- 2 tsp coconut oil
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Preheat the oven to 350 deg F. Line a cookie sheet with a non-stick mat or lightly grease with non-stick spray.
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In a small bowl, mash the fresh, washed raspberries with the monkfruit sweetener using a fork, till no lumps remain. Allow to sit while you make the cookies.
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In a large bowl, cream the butter and monkfruit sweetener till well combined.
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Add in vanilla extract, salt and egg, and mix thoroughly together.
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Add in the almond flour and gently fold in till the almond flour is completely absorbed and a soft dough is formed.
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Take 1 tbsp of the cookie dough and roll it in your hands to create a ball. Place the ball on the cookie sheet. Repeat this process with the rest of the dough.
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Using your hands, flatten each ball of dough till approximately 1/2″ thick.
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Gently press the back of a deeply rounded spoon into the middle of each cookie to create a well where the raspberry filling will sit. Don’t push all the way through and make a hole in your cookie!
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Fill each well with the raspberry filling. Take care not to overfill!
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Bake cookies in the oven for about 10-12 minutes or until the cookie is set and the bottom of the cookie is golden brown. Allow cookies to cool completed before drizzling on the chocolate.
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For the chocolate drizzle, melt the chocolate chips and coconut oil in a small bowl in the microwave in 15 second increments. Stir well after each heating period until you have a glossy, smooth chocolate mixture.
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Drizzle each cookie with the chocolate mixture using a small spoon. Allow the chocolate to set before placing cookies in an airtight container or enjoy the cookies with your favorite mug of hot chocolate!
Store cookies in an airtight container for up to a week.
*** Did you get your FREE copy of my Secretly Healthy Sweet Treats E-book? Download it right now! ***
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