Sugar-free chocolate chip cookies
Sugar-free chocolate chip cookies are an alternative to traditional cookies, designed for those looking to reduce their white sugar intake without sacrificing a crispy exterior and soft interior.
- 200 gramos de harina de almendras (puedes usar harina de avena si buscas una opción más económica)
- 60 gramos de eritritol o fruta del monje (monk fruit granulado)
- 1 huevo grande a temperatura ambiente
- 50 gramos de mantequilla sin sal derretida pero no caliente
- 80 gramos de chispas de chocolate amargo (mínimo 70% cacao, sin azúcar añadida)
- 1 cucharadita de esencia de vainilla
- 1/2 cucharadita de polvo de hornear
- Una pizca de sal marina
- En un bol amplio, mezcla la mantequilla derretida con el edulcorante granulado. Bate con fuerza manual durante un minuto hasta que veas que se integran bien.
- Añade el huevo y la esencia de vainilla a la mezcla anterior. Sigue batiendo hasta obtener una crema homogénea y ligeramente pálida.
- Incorpora la harina de almendras, el polvo de hornear y la pizca de sal. Mezcla con una espátula haciendo movimientos envolventes hasta que no veas rastros de harina seca.
- Agrega las chispas de chocolate y distribúyelas bien por toda la masa.
- Tapa el bol y lleva la masa al refrigerador por lo menos 30 minutos. Este paso es fundamental para que las galletas no se expandan demasiado en el horno y mantengan su forma.
- Precalienta tu horno convencional a 180°C (350°F).
- Prepara una bandeja con papel para hornear. Saca la masa del frío y forma bolitas del tamaño de una nuez. Colócalas en la bandeja dejando unos 3 centímetros de espacio entre cada una.
- Aplasta ligeramente cada bolita con la palma de la mano o el dorso de una cuchara.
- Hornea durante 10 o 12 minutos, o hasta que los bordes se vean ligeramente dorados. El centro se sentirá muy suave al tacto, pero se endurecerá al enfriarse.
- Deja enfriar las galletas en la misma bandeja durante 10 minutos antes de pasarlas a una rejilla. Si las mueves calientes, se romperán.
This recipe is a good option if you want to reduce your consumption of refined sugars or prepare a more controlled sweet treat without giving up the pleasure of a homemade cookie.
Delicious sugar-free chocolate chip cookies
- 185 Kcal
- 200 grams of almond flour; you can use oat flour if you're looking for a cheaper option
- 60 grams of erythritol or monk fruit granules
- 1 large egg at room temperature
- 50 grams of unsalted butter, melted but not hot
- 80 grams of dark chocolate chips, minimum 70% cocoa, with no added sugar
- 1 teaspoon of vanilla essence
- 1/2 teaspoon of baking powder
- A pinch of sea salt
- In a large bowl, mix the melted butter with the granulated sweetener. Beat vigorously by hand for one minute until well combined.
- Add the egg and vanilla extract to the previous mixture. Continue beating until you obtain a smooth, slightly pale cream.
- Add the almond flour, baking powder, and a pinch of salt. Mix with a spatula using folding motions until you no longer see any traces of dry flour.
- Add the chocolate chips and distribute them evenly throughout the dough.
- Cover the bowl and refrigerate the dough for at least 30 minutes. This step is essential to prevent the cookies from spreading too much in the oven and to ensure they maintain their shape.
- Preheat your conventional oven to 180°C (350°F).
- Line a baking sheet with parchment paper. Remove the dough from the refrigerator and form walnut-sized balls. Place them on the baking sheet, leaving about 3 centimeters of space between each one.
- Lightly flatten each ball with the palm of your hand or the back of a spoon.
- Bake for 10 to 12 minutes, or until the edges are lightly golden. The center will feel very soft to the touch, but will harden as it cools.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack. If you move them while they're still hot, they'll break.
Sweetener equivalency table
This is important. Not all sweeteners are equally sweet, so you might need to add more of one or another to achieve the same sweet taste. Here's a handy conversion chart to help you.
- Erythritol: 1 cup of sugar = 1 1/3 cups of erythritol (sweetens 70% compared to sugar).
- Monk fruit: It's usually mixed in a 1:1 ratio with sugar. Always check the label.
- Pure stevia powder: 1 cup of sugar = 1 teaspoon of stevia (it is very potent and can leave a bitter taste).
- Liquid sweetener: 1 cup of sugar = approximately 24 drops (not recommended for this recipe because it alters the moisture).
How do I make perfect cookies?
To avoid the metallic or cold aftertaste that sweeteners sometimes leave, add an extra pinch of sea salt and be sure to use good quality vanilla. The salt neutralizes that strange chemical taste and also enhances the flavor of the chocolate.
If you decide to use rice flour instead of almond flour, keep in mind that the glycemic index will rise considerably. This is important if you're cooking for people with diabetes; in that case, almond or coconut flour are much safer options.
Don't substitute coconut oil for butter in the same proportion if you're looking for a crispy texture. Butter provides dairy, which helps with structure. If you need a dairy-free version, use solid (cold) coconut oil and beat it the same way you would butter.
Why were my cookies as hard as a rock the next day?
The absence of real sugar causes the cookies to dry out faster. Sugar acts as a humectant; without it, the cookies dry out more quickly. Always store them in a tightly sealed container with a slice of apple inside so the fruit's moisture keeps the cookies soft.
How do I calculate the net carbs for this recipe?
To get net carbs, subtract fiber and polyols (like erythritol) from total carbs. In this almond flour recipe, each cookie typically has between 2 and 3 grams of net carbs, making them suitable for keto diets.
Can I use coconut sugar if I don't have any sweeteners?
You can, but it wouldn't be a sugar-free recipe anymore. Coconut sugar, although more natural, impacts blood glucose similarly to white sugar. If you're diabetic, it's not a recommended substitute for frequent consumption.
What happens if I use banana to sweeten?
The banana will completely change the texture of the cookie. Instead of being crispy, you'll get a cake-like or muffin-top consistency. In addition, the banana adds natural sugars (fructose) that you need to factor in.
Why does my dough crumble and I can't form the balls?
This happens if the almond flour is too dry or if the egg was small. Add a teaspoon of water or plant-based milk and knead again. The dough should feel compact and slightly oily from the almonds, not crumbly.
