Sweet Treats

Low Sugar Chocolate Chip Cookies

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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.

Serves
4
Difficulty
Easy

Ingredients

Instructions

  1. Preheat oven to 180C.
  2. Line a baking tray with parchment paper or a silicone baking mat.
  3. Add all ingredients except chocolate chips to a large bowl. Mix with a spoon until everything is fully and evenly mixed.
  4. Stir in your chocolate chips, leaving some to sprinkle on top of each cookie.
  5. 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.
  6. 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.
  7. Let cookies cool completely and remove.

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