Monk Fruit Rainbow Cookies

Name: Monk Fruit Rainbow Cookies
Prep time: 2 h
Cook time: 10 min
Total time: 2 h 10 min
Cuisine: American
Ingredients: 1/4 cup (64 g) almond butter; 1/2 cup (100 g) granulated monk fruit; 1/4 cup (60 g) unsweetened applesauce; 1/4 cup (60 g) plain nonfat Greek yogurt; 2 tbsp (30 g) unsweetened vanilla almond milk; 2 eggs, separated; 1 tsp (5 g) almond extract; 1/2 tsp (2.5 g) butter extract; 1 tsp baking powder; 1/4 tsp salt; 1 cup (120 g) oats, blended, or all purpose flour; Red food coloring; Green food coloring; yellow food coloring; 1/2 cup (150 g) sugar free jam, divided; 0.25 cup/56 g oil,melted coconut oil; 10 tbsp 50g cocoa powder; 1 tsp (5 g) liquid monk fruit; Pinch salt, small

12 steps

Prep:2hCook:10min

I love rainbow cookies, so making a healthier version was something I was excited to tackle. Seeing the 3 sticks of butter in the original recipe was enough to make me cautious eating them, just like anyone who has made cheesecake could tell you about the amount of creme cheese in there. I've decided to swap the sugar, flour, and butter for monk fruit, oat flour, and applesauce, as well as opt for a homemade sugar free jam.

Updated at: Tue, 16 Apr 2024 16:06:20 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories48.5 kcal (2%)

Total Fat3.2 g (5%)

Carbs7.7 g (3%)

Sugars0.4 g (0%)

Protein1.5 g (3%)

Sodium45.3 mg (2%)

Fiber1 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

36 servings

Instructions

Step 1

Preheat the oven to 350F, and line 3 8x8 sheets with parchment paper. Spray the paper as well

Cookies

Step 2

In a food processor or blender, blend together all ingredients except the egg whites. Do include the yolks though. Transfer to a bowl and set aside

almond butter¼ cup

granulated monk fruit½ cup

unsweetened applesauce¼ cup

plain nonfat greek yogurt¼ cup

unsweetened vanilla almond milk30g

eggs2

almond extract5g

butter extract2.5g

baking powder1 tsp

salt¼ tsp

oats1 cup

Step 3

In a medium glass or metal bowl, beat the egg whites with a hand mixer until you have stiff peaks. Fold the egg whites into the batter

eggs2

Step 4

Prepare 2 other large bowls for dying the batter. Evenly spread the batter across your 3 bowls. Dye one red, one green, and the final one yellow

red food coloring

green food coloring

yellow food coloring

Step 5

Transfer the batters into separate pans. Bake at 350F for 8 minutes. Remove from the pan, and let cool completely on a wire rack. I only have 1 8" pan, so I'll be doing it in 3 batches

Jam

Step 6

Once totally cooled, spread half your jam on top of the green layer. Place the yellow layer on top of the green layer, and spread the other half of the jam on top of the yellow layer. Place the red layer on top

Step 7

Wrap the entire cake in plastic wrap. Place on a cookie sheet, and place a weight on top of it. I used another baking pan with my 10lb ankle weights on top of them. Refrigerate for at least 4 hours, or overnight

Chocolate

Step 8

The next day, remove the plastic, and flip the cake onto a cutting board or wire rack

Step 9

Make just half of the chocolate, and spread onto the top layer of the cake. Chill in the refrigerator until the chocolate is firm, at least 30 minutes