Sugar Free Chocolate Chip Cookie Bars
Let's make Delicious Sugar Free Chocolate Chip Cookie Bars
Equipment
- 8x8 metal baking dish
Ingredients
- 1/3 cup butter (softened)
- 1/3 cup Lakanto classic sugar substitute
- 1/3 cup Lakanto golden sugar substitute
- 1 tbsp vanilla extract
- 1 large eggs
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp sea salt
- 1 cup Lily's Milk Chocolate Chips
Instructions
- Add softened butter into stand mixer. Add Lakanto classic, which is a granulated sugar replacement. And Lakanto golden, which can be a brown sugar replacement. Add the paddle attachment and cream together the butter and Lakanto on low. Add pure vanilla extract. And egg. Then blend on low again until everything is combined.
- Now we’ll make our dry ingredients. In a medium bowl, add purpose flour, baking powder, baking soda, and sea salt. And mix that together.
- Now carefully add about half the dry mix into the stand mixer. And set it on low until it combines together. Then add the rest of the dry mix. And mix until it’s combined well. Then get all the dough into the bowl and remove the paddle.
- Next we’ll add in sugar free Lily’s milk chocolate baking chips. Incorporate the chocolate chips into the dough by hand.
- Pre-heat the oven to 350 degrees F
- Use an 8x8 metal baking dish. Put parchment paper neatly inside. Then spray the parchment paper with avocado oil spray, thoroughly coating it. Now move the dough into the baking dish, and pack it down tightly, making the surface as even as possible. Then put it in the oven for roughly 45 minutes. Check it after 25 minutes and keep checking it every 8 minutes or so, as everyone’s oven is just a little different. If you can push down on the top of the bar and if has just a little spring, it’s done. Please do this carefully with the back of a spoon and always use your oven mitts.
- When done, let them cool a few minutes, turn off the oven, then carefully transfer them to a plate where they can cool for another 5 minutes. Then slice them into 9 equal bars. Plate and enjoy!
Notes
Notes on Baking with Erythritol:
There is one major work around when dealing with erythritol and leftovers. Erythritol recrystallizes upon cooling, creating a firmer, drier, and often crunchier texture, even sometimes when you store it in an airtight container (which you should always do). The bars becomes a lot harder the next day. And for me, it isn’t quite as pleasant an experience as it was freshly baked.
If you simply re-heat the bars, this usually counteracts this bars hardness. Simply put the bar in the oven or an air fryer on re-heat at 300 degrees for about 5-7 minutes. The bar will be a lovely consistency again. Easy to break in two and chewy. If dryness is a factor, I recommend dunking the bar in milk or almond milk, which addresses this issue perfectly for me.
These bars will keep nicely for about a week, you can also freeze them for up to 3 months, then defrost them and reheat them in the same manner I just outlined, but they will be a lot drier under this circumstance.
Please note, this is now a low carb food but a sugar free one.
Nutrition
Serving: 1BarCalories: 215kcalCarbohydrates: 38gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 36mgSodium: 263mgPotassium: 26mgFiber: 2gSugar: 0.2gVitamin A: 237IUCalcium: 14mgIron: 2mg