Sweet Treats

Low Sugar Chocolate Chip Cookies

vegetarian

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

Difficulty

Easy

Ingredients

1 tsp sugar free vanilla sweetener
6 tbsp dark 90% chocolate chopped into chips or Nicks milk chocolate
1 tsp baking soda
1 large egg
50g NKD Living Erythritol Sugar
50 g creamy almond butter

Instructions

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.