Now here's a cookie you can get excited about! This sugar-free cookie uses allulose, a microbiome-friendly and safe sugar alternative, to give you the satisfaction of a sweet without the blood sugar spike. A simple, low-carb substitution for your favorite holiday treat.
Ingredients
1 cup cashew butter (drippy is better)
1 egg
2/3 cup allulose
1 tsp baking soda
1/4 cup sugar-free candy gems (like these)
Instructions
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Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
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In a large mixing bowl, combine the cashew butter, egg, allulose, and baking soda, and mix well. Using a rubber spatula, fold through the candy or chocolate chips at the end.
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Cover the mixing bowl and refrigerate for 30 minutes.
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Remove the mixing bowl from the fridge. Form 12 balls of dough and place them on the lined sheet, 1 to 2 inches apart. Bake the cookies for 10-12 minutes, or until the edges just begin to turn golden.
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Remove the cookies from the oven and let cool completely.