Description
Chewy and flavorful low sugar cookies made with simple swaps like almond flour and coconut sugar for a healthier homemade treat.
Ingredients
- 2 cups flour
- ½ cup unsalted butter, softened
- 1 large egg
- ½ cup sweetener (coconut sugar, monk fruit, or erythritol)
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp baking powder
- 1 pinch salt
- Optional: ½ cup rolled oats
- Optional: ½ cup raisins
- Optional: ½ cup dark chocolate chips
- Optional: ¼ cup chopped nuts
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Wet Ingredients: Cream ½ cup butter with ½ cup sugar until fluffy. Add 1 egg and 1 tsp vanilla extract.
- Whisk Dry Ingredients: Combine 2 cups flour, ½ tsp baking soda, ½ tsp baking powder, and pinch of salt.
- Combine Mixtures: Mix dry into wet until just combined.
- Fold in Add-ins: Stir in oats, chocolate chips, or raisins if desired.
- Scoop Dough: Place tablespoon-sized scoops onto tray.
- Bake: Bake 10–12 minutes until edges are golden.
- Cool: Rest 5 minutes on tray, then transfer to wire rack.
Notes
For vegan cookies, use flax egg and plant-based butter. For gluten-free, use almond or oat flour. Store cookies in an airtight container up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 3g
- Sodium: 65mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg