Low Sugar Chocolate Chip Cookies
These low-sugar cookies are a chocoholic’s dream if following a low carb diet.
Super simple to make, these low sugar cookies should be puffed, slightly golden brown on surface, but they won’t look fully cooked or set.
Top tip: Do not over-bake because it will make the cookies brittle when cooled.
The trick to low sugar baking
For us, the no.1 one sweetener of choice when following a low-carb diet is erythritol. It can be used successfully as a direct replacement for sugar in most baking recipes and gives around 70% of the sweetness of sugar for zero carbs (and calories). NKD’s erythritol is sold on our site.
- Preheat oven to 180C.
- Line a baking tray with parchment paper or a silicone baking mat.
- Add all ingredients except chocolate chips to a large bowl. Mix with a spoon until everything is fully and evenly mixed.
- Stir in your chocolate chips, leaving some to sprinkle on top of each cookie.
- Using a 1 ½ tbsp, scoop cookie dough balls and place on prepared baking sheet, spacing them 2 inches apart. Use remaining chocolate chips on surface of cookies, manually adding them to the tops of cookie dough balls that don't have that many chips.
- Bake cookies for about 8 minutes. The cookies should be puffed, slightly golden brown on surface, but they won’t look fully cooked or set. Do not over-bake because it will make the cookies brittle when cooled.
- Let cookies cool completely and remove.
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