We know how hard it can be to enjoy the holiday season when you are trying to cut back on sugar. In fact, it can seem down right impossible! So NibMor gal Heather K. Terry decided to create something you can feel good about this season- you won't miss all the refined sugar that used to come with your holiday cookies! Enjoy.
NibMor's Low Glycemic Chocolate Chip Cookies
2 3/4 cup flour (or gluten free substitute)
2 sticks of butter (or 1 cup of coconut butter)
1/2 cup sucanat
1 1/2 cup coconut palm sugar
2 eggs (or egg substitute)
2 tsp vanilla extract
pinch of sea salt
1 tsp baking soda
1 1/2 tsp baking powder
2 NibMor Original Chocolate bars chopped into small chunks
Preheat oven to 350 degrees. Combine the sugars and 'butter' until creamed and fluff. Add the vanilla and 'eggs'. When this is well combined, add the remaining ingredients except the NibMor chocolate chunks. Add chunks when remaining ingredients are combined well. Drop about 2 tbsp of batter per cookie onto baking sheets lined with parchment paper. Bake for 10-12 minutes or until golden brown. Let cool on a cooling rack. Enjoy!
