If you’ve ever baked a cookie, you’ll know making them sugar-free ain’t easy.
In a lot of traditional recipes, the sugar is kind of what gives the cookie its structure, making it tough to leave out. Luckily, we have a few tricks up our sleeves when it comes to sugar-free* baking.
These Triple Chocolate Chip Crunch Cookies are the perfect example. Not a sugar granule in sight, they bake to crumbly, crunchy, INSANELY chocolatey perfection.
They also taste delicious crumbled up over full-fat yoghurt with a few fresh (or frozen!) berries. Ben and Jerry’s who?!
Triple Chocolate Chip Crunch Cookies
* While we quit fructose on the I Quit Sugar: 8-Week Program, these recipes contain a small amount of rice malt syrup (a blend of glucose and maltose). We recommend enjoying on special occasions and sticking to a small portion size, or cutting down on the sweetener even further.
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