Best Chocolate Arrowroot Cookies No Gluten No Sugar Recipes
CHOCOLATE ARROWROOT COOKIES (NO GLUTEN, NO SUGAR)
This is a alteration of my Recipe #401548, a ginger version. These are a tasty little chocolate cookie without sugar or grains. If you didn't want nuts, you could leave them out but might want a bit more arrowroot. These are mixed all in the saucepan you start with and are so good I usually make a double batch.
Provided by Aimee88
Categories Dessert
Time 30m
Yield 15-20 cookies, 15-20 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter and honey in a medium saucepan.
- Remove from heat and stir in remaining ingredients.
- Allow to stand. If after 5-10 minutes the dough is not firm, add a bit more arrowroot.
- Roll into small balls and bake at 350°F/170°C for 10-15 minutes.
ARROWROOT COOKIES
Found this on a British web site and thought I'd try them since they don't contain wheat. Lots of mothers give arrowroot biscuits to their babies.
Provided by kwlabear
Categories Dessert
Time 30m
Yield 4 Dozen
Number Of Ingredients 5
Steps:
- Beat the butter to a cream.
- Whisk the eggs to a strong froth.
- Add them to the butter, stir in the flour a little at a time and beat the mixture well.
- Break down all the lumps from the arrowroot and add it with the sugar to the other ingredients.
- Mix all well together, drop the dough on a buttered tin, in pieces the size of a shilling.
- Bake the biscuits about 15 minutes in a slow oven.
- Time: 15 minutes.
- Sufficient to make from 3 to 4 dozen biscuits.
- Seasonable at any time.
ARROWROOT BISCUITS
These do not spread in baking.
Provided by Anne Paisley
Categories Desserts Cookies Cut-Out Cookie Recipes
Time 1h
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper.
- Beat butter and sugar just until smooth. Beat in egg and vanilla.
- Combine flour, arrowroot flour, baking powder, and salt. Add to butter mixture and mix well. Divide dough in half.
- On a lightly floured surface, roll half the dough out 1/8 inch thick. Cut into 2 1/2-inch rounds. Transfer rounds to prepared baking sheet; prick with fork. Repeat with remaining dough.
- Bake in preheated oven until edges are golden brown, 8 to 10 minutes. Allow a bit more baking time if rolled thicker.
Nutrition Facts : Calories 86.5 calories, Carbohydrate 14.1 g, Cholesterol 17.1 mg, Fat 2.9 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.7 g, Sodium 68.1 mg, Sugar 5.6 g
SKINNY CHOCOLATE CHIP COOKIES
What's better than the classic taste and texture of deliciously soft and chewy chocolate chip cookies? Enjoying those same amazing chocolate chip cookies with 21% fewer calories and 42% less saturated fat! We made a few smart ingredient tweaks to our well-loved classic recipe for a lower calorie option that's just as delicious as the original. This recipe takes less than an hour to make and yields about 42 cookies, so you can share some of these tasty cookies with friends or freeze your unbaked cookies so they will be ready to pop in the oven the next time you want to enjoy freshly-baked cookies that you can feel great about!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 42
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. In large bowl, beat sugars, butter, oil, vanilla and egg with electric mixer on low speed until blended. Beat in flour, baking soda and salt until well blended. Stir in chocolate chips.
- On ungreased cookie sheet, drop dough by rounded measuring tablespoonfuls about 2 inches apart.
- Bake 7 to 9 minutes or until very light golden brown (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 110, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 9 g, TransFat 0 g
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