Ingredients
Instructions
With a hand mixer, combine the butter, Sukrin Syrup, and vanilla powder until it is creamy and soft. Chop the chocolate into small pieces and combine it with the remaining dry ingredients.
Blend the dry ingredients into the butter mixture. Make small, flat dollops and place them on a baking sheet lined with parchment paper. Allow some space between them because they will spread during baking.
Bake at 175°C for 12–13 minutes in the upper third of the oven. The cookies should turn a light golden colour. Cool them on the tray before transferring them to a cooling rack. To maintain a chewy texture, store in an airtight container.
Nutritional information
| Per 100 g | |
|---|---|
| kcal | 398 g |
| protein | 9 g |
| carbohydrates | 8 g |
| fat | 31 g |
| fiber | 26 g |