This recipe is for us who LOVE our cookies but not all of the sugar that comes with traditional recipes. Lucky for us, we can still have our cookies and avoid sugar by using our Monkfruit Sweeteners that measure and bake like sugar but with Zero Net Carbs, Zero Glycemic, Zero Calories.
For all you fans that use our Consistently Craveworthy Monkfruit Sweetener and other Lakanto products, sign up for Sweet Rewards today!
Rated 3.6 stars by 43 users
Treat
Lakanto
15
0 minutes
75
This recipe is for us who LOVE our cookies but not all of the sugar that comes with traditional recipes.
Now, onto the cookies. A couple of tips:
1. Do not overmix in each of these steps. Keep your mixer on low/medium.
2. Make large enough cookies to have a good thick bite. These are better with full sized.
3. Flatten slightly with the palm of your hand before they go into the oven.
4. Freeze if not eaten within 8 hours. When taken out of the freezer, allow 20 minutes to defrost.
1/2 cup butter, softened, but still cool
1/2 cup Lakanto Baking Sweetener
1/2 cup Lakanto Brown Sweetener
1 1/2 tsp vanilla extract
1 large egg, cold
1 1/2 cups Gluten-Free All Purpose Flour (this flour works best. Almond or Coconut Flour is not a good substitute for this recipe)
1/2 tsp baking soda
1 tsp sea salt
1/2 cup or 4 oz Lakanto Sugar-Free Chocolate Chips
Preheat oven to 350° degrees.
In a large bowl, mix the butter on medium speed with an electric hand or stand mixer for a until butter is creamy. Add in the Lakanto Sweeteners and vanilla extract. Mix again on medium speed just until well combined. Do not overmix.
Add in the egg and mix on low just until mixed. Scrape all ingredients down the sides and along the bottom with a rubber spatula ensuring everything is incorporated together.
Add in the flour, baking soda, and salt, and mix on low until dough forms. Only mix on low! Do not overmix. Add in the Lakanto Sugar-Free Chocolate Chips, and gently stir them in with a spatula or continue on low for 20-30 seconds.
Using a 1" cookie scoop, drop dough onto a baking sheet lined with parchment paper or with your favorite cooking spray.
Flatten slightly with the palm of your hand.
Bake at 350° for 10-12 minutes. Cookies should be slightly golden. Be careful not to not over-bake.
Allow cookies to cool on the baking sheet for 3 minutes before transferring to a cooling rack. Best served soon after cooling and eaten within 24 hours. Freezes well in a sealed container for up to 2 months.
this recipe calls for gluten-free flour. The only substitute that will work well is all-purpose flour. Nut flours would not be a good substitute for this recipe.
for best results, eat within 2 days or freeze for up to 1 month
pro tip: store all cookies in airtight container in freezer. when ready for a cookie, pull one out and heat for 1 minutes in an airfryer. warm, melty chocolate, delicious :)
Now, onto the cookies. A couple of tips:
1. Do not overmix in each of these steps. Keep your mixer on low/medium.
2. Make large enough cookies to have a good thick bite. These are better with full sized.
3. Flatten slightly with the palm of your hand before they go into the oven.
4. Freeze if not eaten within 8 hours. When taken out of the freezer, allow 20 minutes to defrost.
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6 comments
Good recipe. For sugar- free excellent. However, do not expect a sugar recipe result. Thought they were slightly drier inspite of a cup butter and cup of pecans. This recipe made over 4 dozen 2 & h alf inch cookies. Two- three year s ago we gave up sugar and adapted all to Lakanto or other lo han ((monk fruit).