Desserts

These crispy, light-as-air cookies are a coconut lover’s dream. Featured in a 1999 issue of Better Nutrition, this recipe is also on atkins.com.

Using a silicon muffin tin makes these mini cheesecakes easy to remove from the pan; or use a regular muffin pan and liberally coat the sides with coconut oil.

Check out Neil Zevnik's author page.

This recipe is pure alchemy—cake-like on top and pudding-like on the bottom. What’s not to like?

Check out Better Nutrition Editors's author page.

Check out Neil Zevnik's author page.

For a vegan mold, try BaKol Jel Dessert or Simply Delish Jel Dessert.

You'll need separate bowls to make this set of three truffles—saffron, pomegranate, and red wine.

Simplify your holiday baking with this easy- as-pie oat and seed crust. Sunflower seed butter lends a peanut-buttery flavor to the crust. The strategic use of ramekins for serving gives you your very own cobblette, so you have permission not to share.

These cookies have a lovely balance of spice and sweet, with a hint of earthiness from molasses. The texture is both tender and chewy, pleasing multiple cookie palates. And they are gluten-free and Paleo-friendly.

This recipe is simplicity in itself, but for a little extra kick, you can add ¼ teaspoon salt and ¼ teaspoon pure vanilla extract.

The heat from the food processor brings out the natural oils from the sunflower seeds, so there’s no need to add any oil. Blending the seeds into a paste can take a while, so I suggest giving your food processor a break about halfway through so it doesn’t burn out.