Hey Green Americans, remember me? I’m the editor who bragged about kicking her sugar addiction. Well the sugar-free fast is no more. While I don’t eat much sugar nowadays, every once in a while I do break down.
I’m not proud. But because of the fast, normal desserts are just too sweet for me. So, instead of making a straight-up batch of cookies when my inevitable fall to delicious cookie temptation occurred, I made a low-sugar variety.
To compensate for the decrease in sweetness, I added more vanilla extract, and a dash of cinnamon. I’d really love to do a vegan version of this, and I’m planning on trying out a low sugar version of this vegan cookie recipe next.
- 1/2 cup (1 stick) softened butter
- 1/3 cup packed brown sugar*
- 2 tsp. vanilla extract*
- 1 egg
- 1 cup flour
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon*
- 1/2 tsp. salt
- 1/2 cup dark chocolate*
- 1/2 cup broken walnuts
* Starred ingredients are moderately common in Fair Trade form.
You know the drill: Preheat the oven to 350 degrees. Then grease the cookie sheet unless you want to live dangerously. Mix the wet ingredients together in one bowl, and the dry ingredients together in another bowl. Then mix them together. Warning: if the butter is too hot, it will melt some of the chocolate chips (you can see by my photo that this happened to me).
Final word of warning: don’t go eating three times as many cookies just because it has 1/3 less sugar. That sabotages the whole effort.
“I’d never do that!” you say.
Yes you would. These cookies are so darn good.