Chocolate • Coconut • Pecan • Oatmeal Cookies

Here is my recipe for a cookie that has all the yumminess of a decadent cookie without all the sweet calories. I often delight my guests with this treat when they stop by for tea time. I've also included a low-cholesterol option for those watching their numbers. Make a batch tonight and let me know how they taste!

Ingredients:
1 cup unsalted butter, softened

3/4 cup of stevia, baking blend

2 large eggs

1 1/2 teaspoons vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup all purpose flour

2 1/4 cups raw oats

1 1/2 cups unsweetened coconut, shredded

8 ounces unsweetened chocolate squares, cut into 1/4 inch chunks

3/4 cup pecans, chopped

Directions:

Preheat oven to 375 degrees. In a large mixing bowl, beat together butter and stevia until fluffy. Add eggs and beat until just blended. Then beat in vanilla, baking soda, and salt. Add flour and mix at low speed until just blended. Stir in oats, coconut, chocolate, and pecans. 

Marble Cheesecake

Here is another recipe I created using stevia baking blend:

Marble Cheesecake

For the cheesecake:

3 packages (8oz.) cream cheese, softened

1/2 cup stevia, divided

1/2 cup dairy sour cream

2 1/2 teaspoons vanilla extract, divided

3 tablespoons all purpose flour

3 large eggs

1/4 cup cocoa

1 tablespoon vegetable oil

For chocolate crumb crust:

2 cups graham cracker crumbs, crushed

1/2 cup cocoa

1/3 cup melted butter

1/4 cup stevia, baking blend

Preheat oven to 350 degrees. Prepare chocolate crumb crust: Combine graham cracker crumbs with stevia, cocoa, and melted butter. Press mixture onto bottom of 10-inch springform pan. Bake 8 minutes. Cool completely.

Increase oven temperature to 450 degrees. Prepare the cheesecake: Beat the cream cheese, 1/4 cup, plus 2 tablespoons stevia, sour cream and 2 teaspoons of vanilla extract in a large mixing bowl. Gradually add flour, beat until just blended. Add eggs, one at a time, beat well. Set aside.

In a separate bowl, combine cocoa and 2 tablespoons stevia. Then add oil, remaining 1/2 teaspoon vanilla extract and 1 1/2 cups of cream cheese mixture from above. Stir well. Next, alternately spoon plain and chocolate batters over baked chocolate crust, ending with the chocolate batter on top; gently swirl a knife through the batters for a marbled effect.

Bake the cheesecake for 10 minutes at 450 degrees. Without opening the oven door, reduce oven temperature to 250 degrees and continue baking 30 more minutes. Turn oven off. Without opening the oven door, leave cheesecake in the oven for 30 more minutes.

Remove from oven. Immediately loosen cheesecake from side of pan with a knife. Cool to room temperature. Refrigerate several hours or overnight. Remove the side of pan. Yields: 10 to 12 servings. Cover and refrigerate leftover cheesecake.

As a side note, make sure to buy the stevia baking blend. It can be found under the brand name Truvia in the grocery store. Enjoy!