Low Sugar Chocolate Chip Cookies offer a sweet gluten-free treat without as much added sugar or saturated fat as traditional chocolate chip cookie recipes.
Why Should I Eat Low Sugar Cookies?
Cutting back on added sugar is currently one of the top trending health goals and for good reason. Added sugar, whether from refined white or brown sugar, honey, or maple syrup, spikes blood sugars and requires insulin to clear the glucose from the bloodstream. Over time, spikes in blood sugar and insulin can lead to prediabetes followed by a Type 2 diabetes diagnosis.
However, we all like to enjoy a treat on occasion. Making recipes at home that satisfy the sweet-tooth while keeping within the Dietary Guidelines for Americans' recommendations of less than 10% of calories from added sugar and less than 10% of calories from saturated fat are ideal.
Nutrition of Low Sugar Chocolate Chip Cookies
These Low Sugar Chocolate Chip cookies have only 3g of added sugar per cookie which comes from a small amount of brown sugar and dark chocolate chips. The cookie's sweet taste is complemented by dates, which contain B vitamins, fiber, protein, and are a good source of potassium, copper, magnesium, and manganese.
The cookies use Canola oil instead of butter. This does alter the cookies' texture slightly, making them more cakey than the traditional cookie. However, the pay-off is in the reduction of saturated fat. Butter, which is typically used in chocolate chip cookies, contains 7g of saturated fat per tablespoon, whereas Canola oil contains only 1g of saturated fat while boasting healthy monounsaturated fats.
By optionally adding in nuts, these cookies will have higher levels of healthy fats and protein.
Allergen Information
These Low Sugar Chocolate Chip Cookies are gluten-free, vegetarian, and free of peanuts, sesame, fish, shellfish, milk, soy and wheat. They can be made without nuts if needed. They do contain eggs.
Here's the recipe. Please leave your feedback in the comments!
Low Sugar Chocolate Chip Cookies
Yield: 9 cookies
Prep Time: 15 mins. Chill Time: 20 mins. Bake Time: 15 mins.
Total Time: 50 mins.
Wet Ingredients
6-7 pitted Medjool dates
1/4 cup hot water
1 egg
1 tsp vanilla
3 Tbsp sugar
1/4 cup oil
Dry Ingredients
1/2 cup + 2 Tbsp gluten-free flour blend (I used Bob's Red Mill One-to-One Flour)
1/4 tsp baking soda
1/2 tsp salt
Mix-ins
1/4 cup dark chocolate chips
1/4 cup shredded unsweetened coconut
1/4 cup chopped walnuts, hazelnuts, or pecans (optional)
Directions
Coarsely chop dates and remove pits if necessary. Place in a bowl and submerge in hot water for at least 5 minutes to soften.
Whisk or mix with electric beaters the egg, vanilla, sugar and oil until well combined.
Using a high-powered blender, pulverize dates with water until a smooth paste has formed. Add to the wet ingredients and mix again.
Add the dry ingredients to the wet ingredients and mix until well combined.
Fold in chocolate chips, coconut and optional nuts.
Refrigerate for about 20 minutes to firm up dough.
Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
Scoop out dough, roll between hands to form a ball and place on baking sheet. Press down gently to flatten into a cookie shape. Repeat until all of the dough is formed into round cookies.
Bake for 15 minutes. Let cool 5 minutes on the pan, and then move cookies to a cooling rack. Enjoy!
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