Using sugar substitutes in baking has become mainstream as people try to cut calories and sugar, but still crave something sweet like chocolate chip cookies. Traditionally sugar substitutes have not been great for baking, but Erythritol is worth trying. Erythritol is only 70 percent as sweet as sucrose, so the mix-ins, such as dark chocolate chips, help sweeten things up a little. The calorie count is similar to regular chocolate chip cookies, so it doesn’t mean you can eat an endless number of cookies without gaining weight.
Swerve Dark Chocolate Chip Cookies
Makes 24 cookies.
- ¾ cup butter at room temperature
- ⅓ cup Swerve Granular
- ⅓ cup Brown Swerve (⅓ cup of Swerve Granular with 1 to 1½ tsp of molasses mixed together with a fork or fingers)
- 1 teaspoon vanilla
- 1 egg (room temperature)
- 1⅛ cups flour (to make low starch, substitute almond flour)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup dark chocolate chips
- Optional ½ cup dried unsweetened cherries
- Preheat oven to 3750
- With spoon, mix together flour, salt, baking powder, and baking soda in bowl and set aside.
- Beat butter and sugars together with vanilla on medium speed until creamy.
- Add egg and beat until completely combined.
- Gradually beat in flour mixture until combined.
- Stir in chips.
- Spoon out heaping tablespoons of dough onto greased parchment-lined cookie sheet.
- Place in oven and cook 9 to 11 minutes (It’s ok if the cookie looks uncooked in the middle.).