Halloween is coming soon ! So it is time to think ahead and design some Sugar Free Cookies recipe and Sugar Free Treats recipe for the occasion. As I did some pumpkin pizza yesterday I add a leftover of homemade pumpkin puree.
I choose to use it to make some Sugar Free Pumpkin Cookies. I used a mix of coconut flour and dessicated coconut to form the sugar free cookie dough. It results in very soft, moist and crumbly cookies very similar to shortbread.
The pumpkin puree is natually sweet so I did had to use much natural sweetener to enhance the sweeteness. I used Natvia Baking mix as a sweetener which is basically Erythritol (or xylitol) that you can buy from any organic shop. Behind this chemical name Erythrirol and Xylitol or 100% natural sweetener extracted from birch. It looks like table sugar but do not impact blood sugar level and it is safe for diabetic. Also, it contains less calories and do not have a bitter aftertaste like stevia powder. That is why I prefer to use Erythritol in sugar free toddler cookies.
I did some coconut icing to makes them looks like little ghost. I added some sugar free chocolate chips on the top to make the ghost’s eyes. Again, you can buy sugar free chocolate chips from organic shops or make your own by mixing 60 g melted coconut oil with 70 g unsweetened cocoa powder. Use a pipping bag to shape them on baking paper. Refrigerate until firm. Done!
If you prefer a crispy and chewy Refined Sugar free Halloween Cookie you can use the recipe I shared last year. It was a delicious blender cookie recipe made with coconut and almond meal that I simply decorated with orange zest.
Prepare a baking tray covered with baking paper. Set aside.
In a food processor with the S blade attachment, add all the ingredients.
Process until it form a crumbly yellowish cookie batter forms- about 2 minutes.
Place the crumbly batter into a mixing ball, and using your hands gather the crumble together to form a ball. Place the cookie batter ball in the freezer for 10 minutes to quickly firm up. It will be easier to form the cookies later.
Remove from the freezer and shape balls with your hands.
Place the balls onto the baking tray covered with baking paper;. Leave 1 cm space between each balls as you will flatten them into cookies and it will take more space.
When all the balls are formed press them with your hand palm. It will be a bit crumbly on the sides (it may crack a bit) but that is easy to gently reshape the size by pressing with your fingers.
Bake for 15 to 25 minutes or until golden brown and slightly harden on the sides.
The cookies will stay very soft when coming out the oven and that is what you want. Cool down on a rack for 1 hour before adding the frosting on the top. They will firm up as they cool down.
Prepare the frosting.
On a plate add the coconut butter, coconut oil and add the sweetener in the top. Use a fork to press the coconut butter and incorporate the sweetener into it. The coconut butter will get softer as you go becoming like a creamy paste. You can also process all the ingredient into a food processor or blender until soft and creamy.
Using a teaspoon decorate the top of the cookie with the coconut icing.
Add some sugar free chocolate chips if desired to make them looks like ghost cookies.