As a substitute for brown sugar in chocolate chip cookies, allulose keeps them soft and chewy, browns beautifully, and adds zero blood sugar impact.
Soft, chewy chocolate chip cookies that taste just like the original—but with zero blood sugar impact. These cookies brown beautifully thanks to allulose.
Ingredients
- 2 1/4 cups All-purpose flour
- 3/4 cup Allulose (granulated)
- 3/4 cup Brown allulose (or add 1 tbsp molasses to granulated)
- 1 cup Butter (softened)
- 2 large Eggs
- 1 tsp Vanilla extract
- 1 tsp Baking soda
- 1 tsp Salt
- 2 cups Sugar-free chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Whisk flour, baking soda, and salt in a bowl. Set aside.
- Beat butter and both allulose sweeteners until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each. Mix in vanilla.
- Gradually add flour mixture, mixing just until combined.
- Fold in chocolate chips.
- Drop rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.
- Bake 9-11 minutes until edges are golden but centers look slightly underdone.
- Cool on baking sheet 5 minutes before transferring to wire rack.
Tips
- Don't overbake—cookies will firm up as they cool
- Allulose makes cookies spread more, so space them well
- Store in airtight container up to 1 week
