Vegan Sugar Free Cookies

• servings: 12 servings
• active time: 5 minutes
• total time: 17 minutes

Ingredients

1/2 cup allulose

3/4 cup sugar free brown sugar

1/2 teaspoon salt

4 tablespoon milk of choice

7 tablespoon coconut oil (melted and cooled) - ** try vegan butter??

1 teaspoon vanilla extract

1 3/4 cups flour (sifted) - ** check note

1/2 teaspoon baking soda

1 cup sugar free chocolate chips

Directions

In a large mixing bowl, add your allulose, brown sugar substitute, and salt and mix well. Add your milk, coconut oil, and vanilla extract, and whisk well, until combined.

Add your sifted flour and baking soda, and mix until just combined. Fold in your chocolate chips using a rubber spatula.

Cover the bowl and place the cookie dough in the freezer for 40 minutes.

Preheat the oven to 180C/350F. Line a cookie sheet or baking tray with parchment paper.

Remove the cookie dough and using a cookie scoop (or ice cream scoop/1/8 cup), form 12 small balls of cookie dough on the lined sheet/tray. Ensure cookies are around 2-inches apart, as they spread.

Bake the cookies for 11-14 minutes, or until just golden brown. Do not overbake, as they firm up once cooling. Remove from the oven and allow to cool on the tray for 10 minutes, before carefully transferring to a wire rack to cool completely.

Notes

Watch softness, cool on the longer side for better firmness.

*Coconut flour use 25% of what’s called for. It’s very absorbent!

*dark rye flour try 1:1

Nutrition

• Serving Size: 1 Cookie
• Calories: 191 kcal
• Total Fat: 13 g
• Total Carbohydrate: 19 g
• Dietary Fiber: 4 g
• Protein: 2 g