I have a love/hate relationship with Just Like Sugar. I love how it changes the texture of food, but I hate how it tastes. For instance, chocolate chip cookies with this sweetener have a consistency that is so similar to the high carb version. However, if you only use JLS, they will taste salty and bitter. Something about it just doesn’t agree with me.
The trick is to combine just enough of the JLS with erythritol/sucralose to get a good texture and a sweet taste. There are lots of good recipes for chocolate chip cookies that don’t use this sweetener. (I have one here.) But if you have some JLS and you’d like to try a new recipe, this one is great. My 14 year-old, non-low carb, pickiest eater in the world daughter even likes these.
2 sticks softened butter
1/4 cup Just Like Sugar Brown
1/2 cup Just Like Sugar
3/4 cup granular erythritol
12 drops EZ Sweetz (1/2 cup Splenda equivalent)
1 room temperature egg
1 1/2 cups almond flour
1/2 cup coconut flour
1 teaspoon baking powder
2/3 cup sugar-free chocolate chips (I use these.)
Preheat oven to 325 degrees. Line two large cookie sheets with parchment paper and set aside.
Cream butter, all sweeteners, and egg. Add almond flour, coconut flour, baking powder, and salt. Mix thoroughly. Fold in chocolate chips until well-distributed. I use a mini ice cream scoop to portion the dough.
Bake for 15-18 minutes, until lightly brown. Makes 40 cookies: 1 NET carb per cookie