By February, I deem it time to begin counting calories. If I start watching the amount of sugar I eat in January, I will notoriously cheat. That’s usually because there are still some sugary, sweet treats left in the pantry from the holidays.
And that’s my reason for never beginning a new health resolution in January.
Now Valentine’s Day is on the horizon, and instead of buying chocolate for my youngest son (who is 20) and my hubby, I decided I would again make a favorite recipe of delicious, homemade low-sugar cookies.
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| Photo by Sharon McCutcheon on Unsplash |
A couple of years ago, I was looking for recipes to try the Truvia Cane Sugar Blend. On Truvia’s recipe section on their website, I only found a Mint Chocolate Chip Sugar Cookie recipe, but decided I could change it up.
See the end of this post for my recipe rewrite.
This recipe called for mint extract and mint chocolate chips. Instead of the required one teaspoon of mint extract, I swapped it with one teaspoon of good, non-imitation vanilla. I particularly like this vanilla from our Texas grocery store, HEB:
I used some “Not-Your-Average Semi-Sweet Chocolate Chips” I requested in my recent box delivery of Imperfect Foods.
This Vital Farms Pasture-Raised butter (from right here in Austin!) was also from Imperfect Foods.
It creamed up beautifully with the Truvia Cane Sugar Blend.
While using my hand mixer, I added one cup of flour at a time (three cups total). The dough is thick, and I needed to hand mix near the end and when adding the chocolate chips.
With parchment paper on my sheet pans, I used a small melon scoop to place balls of the cookie dough. After the first batch, I pressed down on each cookie ball to make it flat on the top since the cookies did not spread. This helped with baking.
Voila! While these cookies are not soft and gooey like a favorite chocolate chip cookie, they are tasty, sturdy cookies with just a little crumb. The big test was to see — after storing them in a container overnight — how they would fare the next day. They were still the perfect texture!
My Version of Truvia’s Sugar Cookie Recipe:
Ingredients:
1 cup butter or margarine, softened (I used butter)
I cup Truvia Cane Sugar Blend (or another baking sugar substitute of choice)
2 eggs
1 tsp vanilla extract
3 cups all-purpose flour
½ tsp baking soda
½ tsp salt
Option: 1/2 cup of chocolate chips
Directions:
- Preheat oven to 350°F
- In a large bowl, stir softened butter and Truvia Cane Sugar Blend until smooth. Stir in eggs and extract.
- Combine flour, baking soda, and salt in a separate bowl. Add the flour (one cup at a time) to the creamed mixture.
- Drop rounded spoonfuls, at least 2 inches apart, onto ungreased cookie sheets.
- Bake 10 – 12 minutes or until the edges of the cookies are lightly browned.
- Remove from cookie sheets and cool on wire rack. Store tightly covered when cool.
Would I make this recipe again? Yes, I’d like to try it again using either the Swerve Baking Blend or a different baking blend, like the King Arthur brand. However, I would omit the chocolate chips and keep it a true sugar cookie.
If you make this cookie using the Truvia Cane Sugar Blend, note that it is NOT a sugar-free cookie – there is still approximately 6 grams of sugar per cookie, and each cookie is about 130 calories. (Nutrition information available online.)