Updated: Mar 28
Oh sweet surrender (minus the unnecessary sugar). These cookies are good…real good. Not just because they lack the added sugar, but because they are filled with heart-healthy fats, minerals, and fiber, and they‘re tasty little things. It’s a win for everybody.
And if you are wondering what the chemically sounding ingredient allulose may be - well it’s actually not a chemical. It is a “rare” sugar that can be found naturally in trace amounts in certain fruits like figs. Current research surrounding this newer sweetener identifies it as containing 5% of the calories of regular sugar, not having an affect on blood glucose, and even offering potential functional benefits in areas of fat oxidation and blood glucose control. Another perk if using allulose in baking is that it can be used as a 1:1 substitute for sugar. Pretty sweet deal, if you ask me.
(yield: 10 cookies)
1 tablespoon chia seeds
3 tablespoons water
1/2 cup natural peanut butter
1 teaspoon vanilla extract
1/2 cup allulose (or other sugar substitute such as erythritol or stevia leaf)
3/4 cup almond flour
1/2 cup no sugar added dark chocolate chips
Preheat oven to 350 degrees Fahrenheit. Line a large cookie sheet with parchment paper.
Make chia egg: combine chia seeds and water in a large bowl. Let sit until chia seeds absorb water and swell, 5-7 minutes.
Add peanut butter and vanilla extract to chia egg, stirring until smooth. Add allulose and almond flour, mixing until combined. Stir in chocolate chips. Drop rounded tablespoonfuls of cookie dough onto prepared Cookie sheet, making sure to leave at least 2 inches of space between each cookie. Bake 18-20 minutes until golden brown and set.
*As tempting as it may be to grab one right away, these cookies are best when left to set and cool for an additional 10 minutes at room temperature. Hopefully you’ll be able to wait that long!