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Sugar-free chocolate cookies with erythritol

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Ingredients for 1 servings:

  • 125 g butter
  • 125 g erythritol (sugar substitute)
  • 1 egg(s)
  • 220 g flour
  • some salt
  • 100 g chocolate, dark, with erythritol, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Preheat the oven to 190°C (top/bottom heat: 175°C) using conventional ovens. Combine the butter, egg, and erythritol in a bowl. Then stir in the flour and a pinch of salt, using a hand mixer’s dough hook, a spoon, or your hand, until the dough forms a smooth dough. Add the chocolate pieces to the mixture until the desired consistency is reached. Form approximately 25 small balls and flatten them on the baking sheet. Bake for 15 minutes. The cookies will be quite hard; you can use more butter and less flour if necessary. However, the sugar substitute means you can eat more of them relatively safely, and you’ll get used to the less sweet taste.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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