Technically this recipe isn't sugar-free exactly, but it is made with brown rice syrup rather than regular sugar. Being mostly glucose, it's more easily burned up for energy rather than being stored as fat like fructose. In short. Also, the chocolate chips are sweetened with xylitol.
This is another easy recipe, all mixed in one bowl. The trick is not to over or under-bake them. Too little time in the oven and they're cakey; too much and they're too crunchy. It's also down to preference- I like mine crisp around the edges and a little chewy on the inside. Just watch the colour of the cookies as they bake.
Ready? Let's go.
-225g unsalted butter, softened
-240ml brown rice syrup (or agave nectar)
-350g plain flour, sifted with 3tbsp matcha powder
-1tsp baking powder
-Pinch of salt
-200g sugar-free chocolate chips
1) Preheat the oven 180 degrees C and line a couple of baking trays with non stick baking parchment.
2) Whisk the butter, syrup, eggs and vanilla together until smooth, and stir in the dry ingredients until a sticky dough is formed.
3) Drop heaped teasponfuls of the mixture onto the lined trays, leaving a good couple of inches in between each dollop to spread while baking.
4) Bake for 10-15 minutes until the edges begin to turn golden brown.
5) Transfer the cookies onto a wire rack and cool completely.
That's literally it. Enjoy!