Sugarless Heart Cookies Recipes

Steps:

• In a mixing bowl, cream margarine and gelatin.
• Beat in egg substitute and vanilla.
• Add flour and baking powder; mix well. Chill for 1 hour.
• Roll out on a lightly floured surface to 1/4-in. cookie cutter.
• Place on ungreased baking sheets. Bake at 400° for 6-7 minutes or until bottoms are lightly browned and cookies are set.
• Cool on wire racks. Yield: 6 dozen.

Steps:

• Preheat the oven to 350 degrees F.
• Whisk the butter, monk fruit sweetener, flaxseed meal, vanilla and 2 tablespoons water in a medium bowl until smooth. Add the almond meal, baking soda and kosher salt and fold to combine.
• Use a 1-ounce ice cream scoop (or two tablespoon measures) to scoop 12 balls of the dough onto a baking sheet. Gently flatten each dough ball with your fingers until it is about 2 inches in diameter. Sprinkle the tops with flaky sea salt, if desired.
• Bake until the tops and bottoms of the cookies are golden brown and the middle is still soft when gently pressed with your finger, 15 to 18 minutes. Let cool completely on the baking sheet, about 30 minutes. Use a spatula to remove the cookies. Serve or store in an airtight container at room temperature for up to 1 week.

Steps:

• In a small pan mix together raisins, dates, and water. Bring to a boil for 3 minutes, then cool. In a medium bowl, stir together oil, eggs, vanilla, artificial sweetener, flour, baking soda, and oats. Add the boiled mixture to this, stir, and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Drop cookies from a teaspoon onto a cookie sheet and bake for 10 minutes in the preheated oven.