I love this chocolate chip cookie recipe because it is low in sugar and therefore I can eat more of them… This recipe uses the natural sweetener, agave nectar
You won’t miss the sugar, I promise. Use pure butter if you can. Margarine will make the cookies not so yummy. These cookies go fast as soon as I bake them. They are eaten up within the next day. Enjoy this low sugar treat!
Makes about 45 cookies
2 1/8 cups unbleached white flour or whole wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 sticks unsalted butter – melt in microwave then cool until warm
1/2 cup organic evaporated cane sugar or light brown sugar
1/2 cup agave nectar
1 large egg plus 1 egg yolk
2 teaspoons pure vanilla extract (don’t use imitation!)
1/2 bag of 12 oz semisweet chocolate chips or white chocolate chips
(I like to use less chocolate chips. Use as many as you want! My favorite brand is Ghiradelli chocolate chips.)
1. Heat oven to 375 degrees. Mix flour, salt, and baking soda together in a medium bowl. Then set aside.
2. Mix melted butter, agave nectar, and sugar until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry indredients. Mix until just combined. Stir in desired amount of chips.
3. Using a cookie scooper or spoon, place dough onto parchment paper-lined cookie sheets. I put 12 balls per cookie sheet.
3. Bake until cookies are light golden brown and outer edges start to harden yet centers are still soft and slightly puffy, 10 minutes. Move parchment with cookies onto a cooling rack. Let cookies cool and enjoy!
Fresh baked chocolate cookies keep well in a tin. I like to store them in my Hello Kitty cookie tin. Mooncake tins, snack tins, and coffee tins work really well to keep the flavor of the cookies fresh and delicious as the day you baked them.
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It’s awesome to find a low sugar cookie for my grandmother for Thanksgiving! Her diabetes is bad so we have to make adjustments for her.. I’m so excited to bring these at family dinner! She’s going to flip. Thank you so much!
-Crystal
Propane Burners
I substituted cold pressed canola oil for 1/2 the butter, because I’m also concerned about cholesterol. I had to add 1/2 cup flour, also, as the dough was way too soft. The cookies are awesome.
I think this looks like a great recipe. I am diabetic and have been looking for baking recipes that use agave instead of sugar. I appreciate the research and work you’ve put into creating this recipe. Don’t let negative people get you down! I’ll be making these this weekend and I’ll post an update.
Just made these for my partner who has a sugar problem. Meets all the requirements for his diet and they are DELICIOUS!!!! Didn’t alter a thing and they are fab! Thanks for this recipe!
Just tried some of the “finished product”. Wow! Told my husband that I think this is one of the best CC cookie recipes that I have made, agave or not, and I am a cookie monster!
I followed the recipe except I substituted 1 tablespoon ground flax and 3 tablespoons water for one egg. Still used the yolk as called for along with the water/flax mixture. Couldn’t have made much of a difference as they turned out REALLY good! Thanks!