Lower Sugar Chocolate Chip Cookies
Nutrition:*
Serving: 1 cookie | Calories: 96 | Fat: 6.9 g | Carbohydrates: 8.9 g | Fiber: 4.2 g | Protein: 1.9 g
Thinking back on the first recipe I ever made by myself that helped fuel my love of baking (and cooking in general), it was a batch of chocolate chip cookies.
So when I decided to start experimenting with ways to bake with less sugar, one of the first recipes I thought about was chocolate chip cookies.
After many, many batches and tweaks, the recipe I’m sharing today is my current favorite iteration that I’ve refined.
One thing to note: I’ve been learning a lot about the limitations of allulose (the sweetener I’m using in this recipe) in relation to the texture of baked goods.
And from what I’ve learned, allulose seems to make baked goods more moist and prevents the crystallization that leads to a satisfying crunch in recipes made with traditional sugar.
Now, I have to admit that my absolute, ideal chocolate chip cookie is crisp–it snaps when you break it and crunches when you bite into it. (I’m a child of the era where THE grocery store chocolate chip cookie came in a foil-lined blue bag and that texture kind of set my preference for this type of cookie early in life.)
If you’ve baked a cookie with allulose as the primary sweetener and it’s crunchy…I would LOVE to hear from you!
So, I’m still chasing the right combination of ingredients for a reduced sugar AND crunchy chocolate chip cookie, but for now, I’m pretty excited about this gem of a moist, satisfying cookie.
They smell amazing, hold up well after baking, and I’m really happy with the combination of the flavor of butter and dark chocolate and almost caramel undertones in these.
Ingredients:
Makes 24 cookies
80 grams of 100% Einkorn All Purpose Flour by Jovial
110 grams of Flour Blend by Fiber Gourmet
½ teaspoon of salt
½ teaspoon of baking soda
8 tablespoons of butter (softened at room temperature so it’s easy to mix)
80 grams of Monk Fruit Sweetener with Allulose by Lakanto
76 grams of Nature’s Besti Brown Monk Fruit Allulose Sugar Replacement Blend by Wholesome Yum
1 tbsp. vanilla extract
1 tbsp. blackstrap molasses
1 egg
80 grams of 65% Cacao Dark Chocolate Baking Chips by Hu Products
80 grams of Sante 72% Cacao Dark Chocolate Mini Baking Chips Made with Coconut Sugar by Guittard
Directions:
In a small bowl, sift together both flours. Add the salt and baking soda and set this bowl aside.
In a medium mixing bowl, add the butter, monk fruit sweetener with allulose, the Besti brown sweetener, molasses, vanilla extract, and the egg. Using a hand mixer, whip these ingredients until the mixture is light and fluffy.
Add the chocolate chips to the creamed butter and sweetener mixture and stir well.
Next, add the sifted flour mixture to the butter and chocolate chip mixture. Stir until well combined, but don’t over mix. (Stop mixing as soon as there are no more streaks of flour in the dough.)
Note: If the butter was too warm and the dough feels overly soft at this stage, you can put the dough in the fridge for about 30 minutes to make it easier to scoop. But otherwise you don’t need to refrigerate and you can immediately bake these cookies.
Drop by small spoonfuls onto a baking sheet and bake at 350° for about 12 to 15 minutes (or until the cookies reach your desired level of browning.)
* I include nutritional information that is automatically calculated by a macro tracking app (learn more here) and should only be used as an approximation.
Do not rely on these approximate calculations. You should rely only on nutritional information that you have calculated yourself using the exact ingredients you use for the most accurate nutrition facts.
Disclaimer: I am not a nutritionist or medical expert.
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