I can’t call these cookies, ‘sugar free, because here in Canada, I haven’t found sugar-free chocolate chips, but I used ‘darker’ chocolate chips, that tend to be lower in sugar. I also use artificial sweetener, with Studies still ongoing into artificial sweeteners – look out for an article on Sweeteners, here on our Weights2Go Community page.
These are the ingredients that I use, but feel free to substitute these for similar ingredients. **Please do not give these cookies to anyone with nut allergies **
Ingredients
- 1 Cup of Almond Butter
- 2/3 of brown sugar substitute
- ½ Cup of Vanilla protein powder
- ¼ Cup of low-sugar or sugar-free chocolate chips
- 1 large egg
Instructions
- Preheat oven to 180C/350F
- Line a cookie sheet with parchment paper
- Mix ingredients together, in a large mixing bowl
- Using clean hands, roll the cookie dough mixture, into equally-sized balls.
- Put the cookies in the oven to bake, for 12 to 14 minutes, or until, their edges start to brown.
- Remove from the oven, and, let the cookies cool completely.
- Once cool, stored in an air-tight container, at either room temp, for up to 2 weeks approximately, or, to keep them for longer, place the container into the fridge.
Notes:
- Any smooth nut or seed butter should work
- You can use any granulated sweetener. If you use Allulose, the cooking time may vary. I find that the cookies require around 2 minutes less time to bake. If you leave the cookies in the oven for the 12 to 14 minutes, when using Allulose, the bottoms of the cookies seem slightly overcooked, but it may be a personal preference.
NB: When I’m cooking, or baking, in the kitchen, my photographs are taken using my cell phone, and not, my ‘proper’ camera; this makes it quicker and more convenient.