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Wisdom Natural Brands was kind enough to allow us use of their photographs, write-ups and recipes, and for that we thank them! Unfortunately, time has not allowed me to test these personally so use at your own risk and know weíre not responsible for culinary flops! :O)


- 1/2 cup chopped figs
- 1/2 cup unsweetened fruit juice or water
- 1 cup unsweetened coconut
- 1/2 cup ground sesame seeds
- 1/8 teaspoon salt
- 1/2 teaspoon powdered Stevia extract
- 2 tablespoons cashew butter
- 1/3 cup whole wheat pastry flour

Preheat the oven to 350 F. Oil a cookie sheet. Stew the chopped figs in the fruit juice or water for 8 to 10 minutes. Add the coconut to the pan, mix and set aside. Grind the sesame seeds in a blender. In the mixing bowl, place the stewed figs and coconut, ground sesame seeds, salt, Stevia extract, cashew butter and flour. Mix well. Shape the cookies with your hands. Place on the cookie sheet and flatten slightly. Bake for 12-14 minutes.

Note: You may add up to an additional 1 teaspoon of powdered Stevia to taste.

(Excerpted with permission from "Stevia: naturally sweet recipes for desserts, drinks and more!", by Rita DePuydt - Book Publishing Co.)


- 2 Cups Rolled Oats
- 1 Large Apple, Finely-Diced
- 3/4 Cup of Raisins or Currants
- 1 Cup of Nut Butter (Your Choice)
- 1/4-1/2 Lb. Whole Pecans
- 1/2 Stick of Butter or Non-Hydrogenated Margarine
- 1/2 Cup Carob Chips (Optional)
- 2 Whole Eggs
- 1 Cup of Spring or Filtered Water
- l/2 tsp Stevia Powdered Extract

Combine rolled oats, eggs, water and butter in a mixing bowl. Stir in nut butter and remaining ingredients (except the pecans). Form into balls and place onto an oiled cookie sheet. Place a whole pecan on top of each ball. Bake at 350 degrees for 10-12 minutes.

(Courtesy David Richard, excerpted with permission from "Stevia Rebaudiana: Natureís Sweet Secret", Blue Heron Press)

About 18 3" cookies

- 1/2 cup raisins (packed)
- 5 ounces apple juice
- 1/3 cup raw cashews or walnuts (coarsly ground)
- 1/4 cup soy flour
- 1/2 cup butter or margarine (softened)
- 3/4 tsp. Stevia extract
- 1/2 tsp. maple flavoring
- 1 tsp. vanilla extract
- 1 large egg
- 1/4 cup milk
- 1 1/2 cups rolled oats
- 1 cup whole wheat pastry flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/4 tsp. salt

Preheat oven to 375 degrees. Oil a cookie sheet. Place the raisins and apple juice in a small pan and simmer over low heat for 15 minutes. Coarsely grind cashews or walnuts in a blender. In a mixing bowl, cream the cashew or walnut meal and soy flour into the softened butter (or margarine). Stir in the Stevia, maple flavoring, vanilla, and slightly beaten egg. Cream 1/3 of the stewed raisins and all of the juice in a blender. Set the rest of the raisins aside. Stir the creamed raisins into the butter mixture. Add the milk and oats. Sift together the wheat flour, baking soda, cinnamon and salt. Stir the flour into the other ingredients. Add the rest of the raisins. Donít over-mix. Drop onto oiled cookie sheet and flatten with the palm of the hand. Bake 13-15 minutes.

NOTE: Soft margarine may also be used. For reduced-fat cookies: substitute the 1/2 cup of butter in the recipe for 1/3 cup butter and 1/4 cup apple butter. If you donít want to add the nuts increase the flour by 1/4 cup.

(Excerpted with permission from "Stevia: naturally sweet recipes for desserts, drinks and more!", by Rita DePuydt - Book Publishing Co.)

13 servings or 26 cookies (serving size: 2 cookies)

White Chocolate Chip-Cranberry Cookies and Chocolate Chip Cookies are two variations to this recipe provided in Sensational Stevia Desserts.

- 2 large eggs
- 3/4 tsp. stevia extract**
- 1/2 tsp. vanilla extract
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 2 cups unbleached flour
- 3/4 tsp. baking powder
- 1/2 tsp. sea salt
- 1/2 cup unsweetened dried cherries
- 1/2 cup white chocolate chips

Preheat oven to 350 F. Place parchment paper on two cookie sheets. Beat eggs, stevia and vanilla extract with electric mixer. Add butter and blend well. (The mixture will not "cream" as it does in traditional sugar recipes, rather the butter will be separate from the eggs. However, it will incorporate when dry ingredients are added.)

Sift flour, baking powder and salt, then add half to egg mixture. Mix well. Add the balance of the dry ingredients and mix thoroughly. Dough will be thick. Process dried cherries in food processor until in large bits. Fold chips and cherries into dough mixture.

Shape into 1 1/4 " balls and press down with hand until about 2" flat onto baking sheets. Bake for 10 to 12 minutes or until bottom of cookie becomes slightly browned. Cool on wire racks.

**This stevia amount listed is the minimum to use in the recipe. Since your sweetness preference and brand used may vary, you may want to add up to 1 1/4 tsp. stevia extract.

Nutrition Facts/Serving:
Calories 172
Carbohydrates 17g
Total Sugars 6g
Fiber less than 1g
Fat 10g
Cholesterol 46mg
Sodium 90mg
Protein 3g

White Chocolate Chip-Cranberry Cookies and Chocolate Chip Cookies are two variations to this recipe provided in Sensational Stevia Desserts.

Lisaís Note: These cookies do not brown on top like cookies made with sugar, so first check the bottom of the cookies for browning. You can also put a toothpick in the center of one and see if itís dry. If so, then the cookie is done. The result will be a soft, cake-like "wonderful" cookie!

Also, the dried cherries I used in this recipe are dried, pitted, tart Montmorency cherries from Kariba Farms. If you canít find this brand, try to get dried cherries with little or no added sugar.

White chocolate isnít really "chocolate" at all because it contains only the fat from the cocoa bean and other non-chocolate ingredients. So itís important to choose white chocolate chips or baking bars that contain only the cocoa butter as the "fat" ingredient. Avoid products that are all sugar, hard vegetable fat and have artificial chocolate flavoring. You see, the labeling rules for chocolate donít apply to white chocolate, so you need to read labels! Ghirardelli is one brand that has cocoa butter for a better chocolate flavor and contains less artificial ingredients.

This SSD recipe and excerpt may not be reproduced or copied without the expressed written permission from HLP and the author. Copyright © 2005.

(Excerpted with permission from Lisa Jobs, "Sensational Stevia Dessesrts", 2005; photography by Charles Jobs)