How To make Low Fat Spice Cookies

Rocco's Healthy Holiday Spice Cookies

Subscribe to our channel: ‪

Anderson and Rocco DiSpirito make a recipe for healthy holiday cookies.







To find out when Anderson airs in your town, go to AndersonCooper.com.

3-ingredient No Butter Cookies - low fat whole food plant-based, gluten-free, vegan

3-ingredient No “Butter” Cookies. Proof that miracles exist. Low fat whole food plant-based. No added sugar, grains, nuts/seeds. Soft and chewy cookies that taste somewhat buttery with a hint of vanilla, and even more so after they are chilled in the fridge. Serve at room temperature.

RECIPE:

Makes 22-24 cookies

INGREDIENTS:

375g (1.5 cups) Japanese sweet potato*, cooked, chilled, peeled and mashed
1.5 tsp vanilla extract
42g (6 tbsp) coconut flour, sifted

INSTRUCTIONS:

1. Preheat the oven to 390F. Line a 9.5x13.5x2 inch baking dish with parchment paper.

2. Blitz the sweet potatoes and vanilla extract in a high-speed blender until it just liquefies into a smooth and silky puree. Use a tamper to help work the mixture, it will take a bit of work until it gives.

3. Transfer the puree to a medium sized bowl. Sift the coconut flour and add it to the mixture. Mix well until all the coconut flour is fully incorporated into a thick paste.

4. Fit a piping bag** with a star tip and fill it up with the paste. Create cookies in 2 inch swirls by applying pressure to push the dough out and wrapping the swirl around the center. (This piping technique is actually surprisingly easy. There are great youtube tutorials that can get you up to speed in no time). The cookies will shrink a bit as they dehydrate in the oven, so pipe them closely on the baking dish to fit 22-24 cookies.

5. Now place the cookies in the preheated oven and fully COVER them with a baking pan (resting the pan directly on top of the baking dish, as you would a lid), or cover with aluminum foil, folding it over the entire baking dish.

6. Bake covered 390F for 20 minutes. Then uncover the baking dish, reduce the temperature to 350F and bake for an additional 15-17 minutes, until the cookies turn more golden.

7. Remove from the oven and place it on a wire rack to cool.

8. Serve once the cookies completely cool down to room temperature. Store them in an airtight container in the fridge. They will become softer and more buttery after they are refrigerated. Let them come to room temperature before serving.

NOTES:

Update: I recently made the cookies with pumpkin puree and added dates to sweeten it. They came out grittier and drier, but I still enjoyed them. Next time I may add almond butter to moisten them.

* I have only tried this recipe with Japanese sweet potatoes. Japanese sweet potatoes naturally taste like vanilla custard. Other white sweet potatoes like Hannah will work. You may need to add a date to sweeten it. I haven't tried it, but orange sweet potatoes will result in a similar texture, but with a different taste.

** If you don’t have a piping bag or cookie press, snip a 1/2 inch corner off the end of a plastic bag to pipe flat swirls. Alternatively, you can just spread the mixture evenly to make a single layer and slice it up into biscuits, much like I did for the crust in my Key Lime Pie ( Baking time may vary.

1939 Sour Cream Cookies - Old Cookbook Show - Home Ec Spice Cookies Recipe

1939 Sour Cream Cookies - Old Cook Book Show
This cookie recipe is from the Home Economics textbook used in Spokane Washington in 1939. They were a good cookie, but needed a lot more sour cream than the recipe called for. This is a light spice cookies recipe on the old cookbook show.

Sour Cream Cookies
2 ¼ c. sifted flour (I did sift)
3 t. baking powder
½ t. soda
¼ t. salt
½ c. shortening
⅔ c. packed brown sugar
1 egg beaten
½ c. heavy sour cream (recipe needed at least ½ cup extra)
½ t. cinnamon
¼ t. nutmeg
½ c. raisins
Method:
Sift flour once, measure add baking powder, soda, salt and sift together. Cream butter and add sugar gradually creaming until light and fluffy. Add egg and beat well. Add flour, alternately with sour cream, beating after each addition until smooth. Drop from teaspoon on ungreased baking sheet and bake in a hot oven, 8-10 minutes.

Aunt Eileen's Sour Cream Cake:


***I know that in the video it sounds like I didn't sift the flour before measuring - But I did. In older recipes like this that ask you to sift, then measure; sifting is important to get the right measurement. Recipes that ask you to measure, then sift; I hardly ever sift.


#LeGourmetTV #GlenAndFriendsCooking #OldCookbookshow





Check out our Aviation and Flying Channel:

Low Carb Sugar Free Pumpkin Spice Cookies

This video teaches everyone how to make low carb sugar free pumpkin spice cookies

Written recipe:

1 MINUTE PUMPKIN SPICE KETO COOKIES | Easy Low Carb Cookie Recipe For The Ketogenic Diet

How To Make Pumpkin Spice Keto Cookies in 1 MINUTE! This is THE BEST easy to make soft and chewy low carb pumpkin spice cookie recipe. From start to finish it takes less than 5 minutes to make, and each one of these keto cookies has just

Instagram:

----------------

THINGS I USED IN TODAY'S CHOCOLATE CHIP COOKIE RECIPE:

Pumpkin Pie Spice:

Pure Pumpkin:

Kirkland's Almond Flour:

Confectioners Swerve:

Granulated Swerve:

Pure Vanilla Extract:

Food Scale:

Ramekin:

Macros Per Cookie:

260 Calories

21g Fat
7g Carbs
4g Fiber
3 NET CARBS
9g Protein

1937 Potato Spice Cookies Recipe - Old Cookbook Show - Glen And Friends Cooking

Today our old cookbook recipe comes from a 1937 printing of Brer Rabbit's New Book Of Molasses Recipes. This molasses spice cookie recipe features potatoes.

Potato Spice Cookies
1 cup brer rabbit Molasses
¾ cup shortening
1½ cups hot riced potato
½ tsp salt
2 cups flour
2 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp cloves
½ tsp nutmeg
½ cup chopped dates

Method:
Heat molasses and into it stir the shortening until melted, add the potatoes hot, then the dry ingredients sifted together and the dates. Mix well and drop by half teaspoonsful on oiled paper, spread on a baking sheet. Bake in a slow oven (325º to 350ºF) 10-12 minutes.

#LeGourmetTV #GlenAndFriendsCooking #OldCookbookShow


Check out our Aviation and Flying Channel:

welcome friends welcome back to the kitchen welcome back to sunday morning in the old cookbook show today we're going to make a recipe out of this 1937 cookbook briar rabbit's new book of molasses recipes and we're going to make potato spice cookies so in that pot i've got some potatoes boiling because we need to we need to boil those up and i'm going to get some molasses out i need about a cup now briar rabbit is still a brand that you can find in the united states today not available where we live or at least i've never seen it here where we live and i'm supposed to put the molasses into a pot and heat it up so i'm going to get this in here and get the heat on now while that's coming up the temperature we'll mix together the dry ingredients so i have here some flour to that i'm going to add salt baking soda baking powder

cloves cinnamon and some nutmeg now a question i get often with a recipe like this where there's both baking soda and baking powder is why and so there was very little baking soda in this one and much more baking powder and for this recipe i don't know exactly what the recipe writer was thinking but for this recipe i would imagine that there's enough acid in the molasses to activate that much baking soda so that much baking soda goes in but the cookies require more leavening than that baking soda requires so the next easiest way is to put in baking powder rather than trying to find another acid to add to this recipe to put in more baking soda so i'm pretty sure that in this instance that's what's going on and it depends you know varies recipe to recipe whether that's true or not sometimes you just want to have baking soda not as a leavening agent but as a way to improve browning sometimes it just improves the browning so we're going to mix this together i can see that the molasses is getting a little bit warm i can kind of see the change in it so i'll give that a stir and yeah so it's it's getting warm nice and loose and i've just got this on sort of a medium temperature i don't want to get it too hot now the recipe asks for shortening and it wants the shortening to be put in with the molasses and be melted in now this is 1937 and 1937 is sort of at that point where language is changing prior to 1937 and indeed technically in 2021 the word shortening means any fat solid at room temperature that stops gluten fibers from chaining together so it shortens them shortens the fibers which gives you a better texture for cakes and cookies and a shortening is so it could be beef fat it could be pork lard it could be margarine it could be butter and some people will argue that butter point but i take it to mean butter as well or what shortening has come to mean in 2021 or later post world war ii a lot of people when they see the word shortening they just assume vegetable shortening something like crisco and that is just one of the kinds of shortenings it is a vegetable shortening and so in 1937 and prior to 1900 if you saw shortening it did not mean vegetable shortening it just meant whatever fat you had in your kitchen that was solid at room temperature and you could use any of those which is still true today i'm using butter because i had butter i could have used lard because i have lard i never have vegetable shortening in the house it's not something that i use for anything i don't like the flavor of it i don't think it brings anything to anything that i bake so i don't use it but of course you could use vegetable shortening if you wanted to and much is made about the varying water contents of the different types of shortening and that you should adjust the amount of shortening that you use or the other ingredients that you use to compensate for that varying water content

for this cookie it doesn't matter really doesn't matter if you're if you're going to go to that length you're overthinking it t