Sugar-Free Chocolate Chip Cookies
Servings 6 people
Ingredients
- 200 grams butter (almost 1 cup) softened
- 1/2 to 3/4 cup honey or to taste (1/2 cup is enough for us)
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 2 1/4 cups whole wheat flour* I use freshly ground
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, beat butter and honey until nice and fluffy.
- And eggs and vanilla and mix again.
- Add salt, baking powder, and flour* and mix until a soft dough forms.
- Add chocolate chips and mix with your hands until combined.
- Form the dough into balls and place on a buttered cookie sheet. Leave some space between each ball for the cookies to expand.
- Bake at 350°F (175°C) for about 8-10 minutes.
- OK now LISTEN up, this part is VERY important. Starting at 8 minutes, you must check on the cookies often and take them out AS SOON AS they look dry. They will continue to cook a bit on the cookie sheet after you've taken them from the oven. If you wait and take them out when they looked cooked, you will end up overcooking them and instead of soft, chewy cookies you will have hard-as-a-rock cookies! Very sad. So please, DO NOT OVERBAKE!
Notes
* I usually start with 2 cups of flour, then slowly add more until I reach the right consistency. Keep adding a few spoons at a time until the dough is thick and you are able to form it into balls with your hands. This is important because if you add too little flour, your cookies will be flat. If you add too much, your cookies will end up too dense. ** I use these chocolate chips.