Sukrin-Sweetened Chocolate Cookies

I love anything chocolate dark chocolate. I always make a batch of chocolate cookies or brownies to start the week; it makes a great snack during the day or dessert at night. I frequently crumble them on top of smoothie bowls, create parfaits with berries, or simply eat them topped with nut butter. I frequently experiment in the kitchen, but I don’t mess with this recipe too much–it’s simply perfect!


2 tbsp oat fiber (or oat flour)
2 tbsp coconut flour (I use Better Body Foods brand)
1 tsp baking powder
2 tbsp sukrin sweetener (or sweetener of choice)
4 tbsp special dark cocoa powder
4 egg whites (can sub with flax-egg)
2 tbsp water

1) Set oven to 350 degrees
2) Combine dry ingredients and mix well
3) Add in wet ingredients and stir until thoroughly combined
4) Place 1 tbsp size dollops of batter onto a greased cookie sheet (I often use non-stick silpat for easier clean up)
5) Bake for approximately 8 minutes or until the tops are firm to the touch!
6) Enjoy!


I like Sukrin in this recipe because it adds the perfect sweetness and bulk to the cookies because it uses erythritol and stevia. It has a similar texture to sugar-sweetened recipes and works perfectly. Also, even though erythritol is difficult to pronounce, please don’t be fooled! This is an all-natural sweetener and has no impact on blood sugar. It is a sugar alcohol, but does not have the unpleasant effects associated with other sugar alcohols. This is because it is almost completely absorbed before it enters the intestines, unlike other sugar alcohols. So if you have had trouble with xylitol or maltitol, please do not be afraid of trying Sukrin or erythritol!

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