Sugar free, gluten free chocolate chip cookies

Date

09.15.21

Confession time: I have a major sweet tooth. I always have and probably always will. I have cut sugar out of my diet many times over the years but eventually it creeps back in. The more sugar I eat, the more I crave. I have been a prisoner to this cycle for decades, until now! This time, instead of resisting treats, I began making them sugar free. I started using monk fruit/ erythritol sweetener in recipes and for the first time found a sugar replacement that doesn’t have a strange after taste. Once I discovered Lily’s stevia sweetened chocolate chips, these cookies came next. They were one of my first sugar free recipes and they have become a staple in our house. I’ve made them for several events and even the junkfooders in my life have been fooled by these cookies. Rather than fighting my sweet tooth, I’m leaning in. By finding a sugar free alternative, I feel free! Not only can I have a guilt free treat whenever I want, I have also noticed that my sweet tooth is under control since I have cut out the sugar. It’s a win win!

This recipe is so easy and versatile. They are an quick go-to when company stops by. For me, the only difference between these and regular chocolate chip cookies is that I prefer them cooled over straight out of the oven. Once they cool, they get crispy on the outside and soft on the inside. They also make great pizookies and ice cream sandwiches. One pizookie night I replaced the chocolate chips with white chocolate chips and added macadamia nuts. So good! To make the pizookie, place the dough in a cake pan or skillet. Press it into the pan and make sure it is about a half to 3/4 inch thick so that it will cook through. Add 5-10 minutes to the cook time. Once the top is slightly brown it’s ready. I melt more of the chocolate chips with a little bit of coconut oil to make a magic shell topping for the ice cream. It’s optional but definitely takes it to the next level!