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Sugar Free Low Carb ‘M & M’ Cookies
I love that it is even possible to do this.
Giving up yummy treats, such as certain coated chocolate candies…. is something that low ‘carbers’ have had to deal with. However, this recipe is doable, which makes someone like myself happy.
The secret to the success of this recipe is substituting a few key ingredients.
Since this is a sugar free recipe, you will need to use a sugar alternative. I would suggest a granular sugar alternative that is 1:1 with sugar when used in a recipe. Splenda Granular is one example of this.
There are a couple more needed ingredients.
You will also need a low carb flour alternative such as my choice, low carb Carbalose flour . Lastly, the candy that you will need. Atkins make a good low carb M & M candy alternative to the regular sugared candy.
Keep up to day with sugar free recipes
You can check out my guide on baking with sugar alternatives on Amazon
I have some great tips on which alternatives may work in a recipe such as this one.
Also, check out these similar recipes.
The recipe for Sugar Free Low Carb ‘M & M’ Cookies
Let me start by mentioning how much I hate to see candy coated cookies such as this one that have bled into the cookie itself. I like to refrigerate or freeze my candy before adding it to the batter in an attempt to prevent this issue.
What you will need to make the recipe for Sugar Free Low Carb ‘M & M’ Cookies
- Butter- 2 sticks plus 1 tablespoon softened to room temperature.
- Sugar alternative- granular 1:1 to sugar in volume works best for this recipe. Use the equivalent to 1 1/2 cups of sugar.
- Eggs- 1.
- Vanilla Extract- 2 1/2 teaspoons.
- Flour (AP)- 2 1/2 cups.
- Salt- 1 teaspoon.
- Baking Powder-1 teaspoon.
- Baking Soda-1 teaspoon.
- Sugar Free Candy Coated Chocolate- 1 1/2 cups
How to make Sugar Free Low Carb ‘M & M’ Cookies
- Preheat your oven to 350 and prep your pan(s) for nonstick. I use parchment paper or a silicon mat.
- In a mixing bowl, blend together the butter and the sugar alternative. Add the eggs, one at a time, and then the vanilla extract.
- In a medium bowl, combine together the flour, salt, baking powder and salt. Slowly pour this mixture into the mixing bowl, mixing between additions.
- Now, fold in 1/1 of the candy (3/4 of a cup). You can refrigerate the batter for at least 30 minutes prior to baking. This trick seems to work well with most similar kinds of cookie recipes. If you refrigerate the batter, you can hold off on preheating your oven until you are ready to bake.
- When you are ready to bake, scoop the cookies on to the cookie sheet(s). Then press the remaining candy into the cookies allowing them to stick out.
- Bake for 10-12 minutes or until the cookies begin to brown. Allow to cool.
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