3 Cookie Recipes Under 30 Calories

#1 Chocolate Avocado Cookies

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Calories: 30

Ingredients needed: 

  • 2 ¼ cup white whole wheat flour OR 2 3/4 cup almond meal plus 1/4 cup coconut flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup granulated sugar or erythritol
  • 1/2 cup brown sugar OR 1/2 cup erythritol plus 1 teaspoon of molasses
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup mashed avocado
  • 1/4 cup unsweetened almond milk
  • 2 teaspoons vanilla extract
  • 2 eggs or 1 Tablespoon egg replacer plus ¼ cup water
  • chocolate chips

Steps: 

  1. Preheat the oven to 350°F. 
  2. Line a baking sheet with parchment paper or a silicone mat and set aside.
  3. Add the flour, salt, baking soda, cane sugar or erythritol, brown sugar or erythritol plus molasses, and unsweetened cocoa powder into the bowl of the stand mixer. (Alternately, you can add the ingredients to a large mixing bowl and stir by hand.) 
  4. Using the paddle attachment, stir the dry ingredients on low speed. 
  5. Add in the mashed avocado, unsweetened almond milk, vanilla extract, and eggs or egg replacer and continue to stir until combined but not overworked.
  6. The dough will be a bit crumbly, but that's okay. Just use your hands to squish it all together. Stir in the chocolate by hand.
  7. Using a 1/2 tablespoon measure, scoop the dough into balls and place on the baking sheet two inches apart. Press down into cookie shapes. 
  8. Bake in the oven at 350°F for about 12 minutes. 
  9. Let cool on wire racks. Stored in a ziplock bag in the refrigerator, these cookies should last at least a week. 

#2 Nutter Butter Cookies

Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins | Calories: 25


Ingredients: 

For the cookies - 

  • 2 Tablespoons peanut butter (I used and calculated the calories with Better n' Peanut Butter.)
  • 5 Tablespoons almond milk, divided
  • 4 Tablespoons coconut flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • sweetener (I used two packets of stevia.)

For the fillings - 

  • 1 Tablespoon peanut flour 
  • 2 Tablespoons almond milk
  • sweetener (I used 1/2 packet stevia.)

Steps: 

  1. Preheat the oven to 350F.
  2. To prepare the filling:
    - Stir together the peanut flour and 2 Tablespoons almond milk and microwave for 45 seconds to a minute.
    - Stir, sweeten to taste, and stick in it in the freezer.
  3. To prepare the cookies:
    - Combine the peanut butter and 3 Tablespoons of almond milk in a microwave-safe bowl and nuke for a minute to a minute and 30 seconds or until thick and creamy and stir.
    - Add in coconut flour, baking powder, salt, and vanilla until thoroughly incorporated.
    - Stir in remaining 2 Tablespoons of almond milk 1 Tablespoon at a time, stopping when you reach cookie dough consistency.
    - Sweeten to taste.
  4. Drop the dough by teaspoonful onto a parchment-lined baking sheet and form into Nutter Butter shapes. 
  5. Now bake the shaped dough in the oven at 350F for 10 minutes, and let cool completely before frosting. 
  6. Meanwhile, fetch the filling from the freezer, stir, and return to the freezer.
  7. Once the cookies are done cooling, spread the filling on one of the cookies and place another cookie on top to form a cookie sandwich, but don't press too hard as to press all the filling out. 
  8. Repeat with the remaining cookies.

 

#3 Speculoos (Biscoff) Cookies

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Calories: 30


Ingredients: 

  • 1/4 cup butter or Earth Balance
  • 1/2 cup sugar or erythritol
  • 1/4 cup brown sugar or erythritol plus 1/2 teaspoon molasses
  • 1 teaspoon molasses
  • 1 large egg (or 1 1/2 teaspoons Ener-g egg replacer mixed with 2 tablespoons water)
  • 1/2 teaspoon vanilla extract
  • 2 cups almond meal
  • 2 1/2 teaspoons ground cinnamon
  • 1/4 teaspoons ground ginger
  • 1/4 teaspoons ground cloves
  • 1/4 teaspoons salt

Steps:

  1. In a large mixing bowl (or the bowl of a stand mixer), combine butter or Earth Balance, sugar or erythritol, and brown sugar or erythritol plus molasses and beat until combined and fluffy. 
  2. Add in molasses, egg or egg replacer, and vanilla extract and beat until smooth. 
  3. Add in almond meal, cinnamon, ginger, cloves, and salt and stir until combined.
  4. Turn the cookie dough out onto a piece of parchment paper. Place another piece of parchment paper on top of the dough and, using a rolling pin, roll out the dough to 1/4 inch thickness. 
  5. Place on a baking sheet. Chill in the freezer for one hour. 
  6. After an hour, fetch the baking sheet from the oven and carefully peel the cookie dough from the parchment paper. Using a pizza cutter, cut the dough into 48 even squares.
  7. Preheat the oven to 325°F, and line another baking sheet with parchment paper. 
  8. Using a thin spatula, carefully lift up the cookies from the original parchment paper and place 1 inch apart on the prepared baking sheet. 
  9. Bake in the oven at 325°F for 12-15 minutes, or until they're golden/slightly brown. 
  10. Let cool on wire racks. 

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