Summer invites the refreshing splashes of pool parties and the many “congratulations” that accompany graduation celebrations. This season brings numerous reasons to share your love, and a great way to do this is through a selection of tasty treats to offer to your loved ones. However, before you buy your favorite sweet treat or make your own sugary platter to serve, consider what you’re really buying or really making—tons of added sugar.
But why should that be a problem? It’s fairly common to say, “sugar is bad for you,” but it’s another thing to talk about the negative long-term effects of having too much sugar. A major risk of high quantities of sugar is an increased chance of heart disease, along with an increased chance of depression, weight gain, acne breakouts, and rises in blood sugar.
The American Heart Association recommends no more than 25 grams of added sugar a day for women, while no more than 36 grams of sugar is recommended for men. A single typical chocolate chip cookie, according to the U.S. Department of Agriculture, can contain 15 grams of added sugar which is more than half of the AHA’s recommendation of daily added sugar for women.
If you are looking for some desserts to share with your loved ones during your celebrations this summer, keep reading for healthy treat recipes without all that pesky added sugar!
Low Sugar, Sugar Cookies
Looking for a simple yet healthy sweet treat to share? Try this sugar free cookie recipe that uses 50% reduced calorie sugar!
Ingredients:
- 2 3/4 Cups All Purpose Flour
- 1 Tsp Baking Soda
- 1/2 Tsp Baking Powder
- 1 Cup Softened Butter
- 1 1/2 cups SweetLeaf® 50% Reduced Calorie Coconut Sugar
- 1 Egg
- 1 Tsp Vanilla Extract
Directions:
- Preheat oven to 375 degrees F (190 degrees C).
- Stir flour, baking soda, and baking powder together in a small bowl.
- Beat sugar and butter together in a large bowl with an electric mixer, by hand or KitchenAid until smooth.
- Beat in egg and vanilla.
- Gradually blend in flour mixture making sure to not add all the flour at once.
- Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
- Press down your sugar cookies with your thumb or the back of a spoon before baking—this will help give them the flat shape.
- Bake in the preheated oven until edges are golden, 8 to 10 minutes.
- Cool on baking sheet for 2 to 5 minutes before placing on a wire rack to cool completely.
- Enjoy!
SweetLeaf® Chocolate Chip Cookies
Chocolate chip cookies are another simple yet delicious treat to share!
Ingredients:
- 2 Cups All-Purpose Flour
- 3/4 Cup 50% Reduced Calorie Date Sugar
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/2 Tsp Fine Sea Salt
- 2 Large Eggs
- 1 Tsp Pure Vanilla Extract
- 1 Cup Unsalted Butter, Softened
- 2 Cups Semi-Sweet Chocolate Chips
Directions:
- Preheat the oven to 350°F (165°C).
- Grease your cookie sheet or line with parchment paper.
- In a separate large bowl, mix the melted butter, and vanilla extract. Beat in eggs until light and creamy.
- Gradually blend in the dry ingredients.
- Stir in the chocolate chips.
- Drop cookie dough by the spoonful onto the prepared cookie sheets.
- Bake for 12 to 15 minutes or until the edges are lightly toasted. Cool on wire racks.
- Enjoy!
Mini Flourless Chocolate Cakes
Try these individual chocolate cakes, perfectly made to share!
Ingredients:
- ¾ Cup Chocolate Chips
- ½ Cup Butter
- ½ cup 50% Reduced Calorie Coconut Sugar
- ½ Cup Unsweetened Cocoa Powder
- 3 Large Eggs, Yolks And Whites Separated
- Powdered Sugar, For Dusting
Directions:
- Preheat oven to 375°F.
- Grease 6-8 muffin tins or insert muffin liners.
- Heat chocolate chips and butter over low heat until melted. Remove from heat and set aside.
- In medium bowl, mix SweetLeaf® 50% Reduced Calorie Coconut Sugar and cocoa then set aside.
- Separate egg yolks and egg whites into separate bowls.
- In the bowl with just egg whites, beat egg whites with whisk or an electric mixer until soft peaks are formed, about 3 to 5 minutes.
- Add the melted chocolate and butter mixture to the SweetLeaf® 50% Reduced Calorie Coconut Sugar and cocoa mixture, stirring fast and constantly.
- Whisk the egg yolks and add in small batches to the mixture.
- Fold in the egg whites until combined. Careful to not over mix.
- Spoon batter into muffin tins.
- Bake about 15 minutes, rotating pan about halfway through.
- Cool on rack.
- Optional to dust with SweetLeaf® indulge™ Powdered Sugar or frost with SweetLeaf® indulge™ Chocolate Frosting.
- Enjoy!