Lakanto Chocolate Chip Cookie Mix

As good as sugar free cookies can be. The dough formed up nicely and wasn't too sticky. Baking time was practically on the spot. Tast was really good if you are used to sugar free stuff.

These are delicious! Quick and easy to bake. There’s only 3 ingredients, and it all goes in one bowl and a baking sheet so there’s no big mess. Quick tip: if you want to reduce the calories substitute sugar free applesauce for the oil. It minimally raises the carb count, but significantly reduces the calories.

This Lakanto Sugar-Free Chocolate Chip Cookie Mix makes the most disgusting chocolate chip cookies that I have ever put in my mouth. The Product Description states, “We Improved Upon Perfection”. Yeah Right! I am happy that the quantity was small and didn’t make very many cookies. I had to add additional milk to the dough because the mixture was too dry. Then, I made the dough into balls, as the directions instructed, but they did not flatten to make cookies. They remained balls, so I used a glass to mash them down to look like cookies. After letting the cookies cool, I tasted them and gagged. I mean it, my fellow customers, these cookies tasted horrible! Use this recipe to make your own. You will be much happier! I liked this recipe. Ingredients: 1 Cup (120g) White All-Purpose Flour Just over ⅓ Cup (80g) Brown Swerve Sugar Substitute or Splenda Brown Sugar Blend Just less ¼ Cup (40g) Granular Swerve Sugar Substitute or Truvia Cane Sugar Blend 5 tbsp (49g) Lily's Sugar-Free Chocolate Chips or Hershey’s Sugar-Free Chocolate Chips Pinch of Baking Soda Pinch of Salt 2 ½ tbsp (35g) Salted Butter 2 ½ tbsp (35g) Unsweetened Vanilla Almond Milk or Regular Milk 1 ½ Tsp (6g) Vanilla Extract Directions: 1. Add the flour, baking soda, and salt to a large bowl, mix until combined, and set aside. 2. In a smaller bowl, add the butter and almond milk and melt them together in the microwave. Add the vanilla extract to the bowl, along with both sweeteners, and whisk until combined. 3. Then, pour the wet ingredients into the dry, add the chocolate chips, and use a spatula to combine them until a cookie dough forms. Refrigerate the dough for 20-30 minutes. 4. Preheat your oven to 325°F (160°C). 5. Line a baking sheet with parchment paper, and add the cookie dough. Shape, flatten, and form the cookies with your hands before adding them to the sheet (the cookie dough will not flatten on its own as it cooks). 6. Bake on the middle rack for around 6-7 minutes. The cookies should look "gooey" when they come out of the oven (they'll continue to cook on the sheet once they come out). 7. Let them cool down on the sheet until they set, and then transfer to a wire rack to finish cooling. 8. Store in an airtight container - or a plastic bag - for up to a week. Reheat in the microwave for 5-10 seconds to make them soft, warm, and ooey-gooey.

I was disappointed about the chocolate chip cookies I ordered the brand I’ve used before. The cookies didn’t cook the way they were supposed to and I followed the directions to the recipe. I will not make them again in this brand .

A bit crumbly. I wosh they held together a bit better. Definitely something you meedvavplate or napkin for. But otherwise, they taste great and bake well.