Sugar Free Chocolate Chip Cookies
Delicious Sugar Free Chocolate Chip Cookies
Equipment
- Cookie Sheet
Ingredients
- 1 cup butter (softened)
- 1 cup Lakanto classic sugar substitute
- 1 cup Lakanto golden sugar substitute
- 2 tsp vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp sea salt
- 2 cups Lily's Milk Chocolate Chips
Instructions
- Add 1 cup of softened butter into stand mixer. Add 1 cup of Lakanto classic, which is a granulated sugar replacement. And 1 cup of Lakanto golden, which can be a brown sugar replacement. Add the paddle attachment and cream together the butter and Lakanto on low. Add 2 tbsp pure vanilla extract. And 2 eggs. Then blend on low again until everything is combined.
- Now we’ll make our dry ingredients. In a medium bowl, add 3 cups of all purpose flour, 1/2 tsp baking powder, 1 tsp baking soda, and 1 tsp 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 2 cups of sugar free Lily’s milk chocolate baking chips, which is the entire package of chocolate chips. Incorporate the chocolate chips into the dough by hand.
- Pre-heat the oven to 350 degrees F
- Use a nonstick baking sheet. Roll the dough by hand. It’s too crumbly to use a cookie scoop. Eyeball about 1-2 tbsp per cookie. Pack them tightly into a ball then flatten them, rounding the edges. Now put them in the oven for about 22 minutes. Check on them after 10 minutes and continue to check every 5 minutes, as everyone’s oven is just a little different. If you can push down on the top of the cookie 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 move them to an oven rack for another 5 minutes. Plate and enjoy!
Video
Notes
Notes on Baking with Erythritol:
Since the erythritol doesn’t spread the same way sugar does, flattening each cookie helps in the baking process.
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 cookie 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 cookies, this usually counteracts this cookie hardness. Simply put the cookie in the oven or an air fryer on re-heat at 300 degrees for about 5-7 minutes. The cookie will be a lovely consistency again. Easy to break in two and chewy. If dryness is a factor, I recommend dunking the cookie in milk or almond milk, which addresses this issue perfectly for me.
These cookies 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: 1CookieCalories: 134kcalCarbohydrates: 25gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 23mgSodium: 145mgPotassium: 16mgFiber: 1gSugar: 0.1gVitamin A: 171IUCalcium: 8mgIron: 1mg