Low-Fructose Soft Chocolate Chip Cookies

These chocolate chip cookies are designed for people with fructose malabsorption. Made with almond flour and sweetened with dextrose, I hope you will find these more gentle on your belly than the originals.



made with sugar

Nobody should have to give up chocolate chip cookies! I wasn’t about to after figuring out I had fructose malabsorption. This is a recipe I modified from one found on Food.com. I used dextrose instead of sugar. Dextrose is also known as glucose and is basically table sugar (sucrose) without the fructose. It’s also called corn sugar. You can find it at Amazon.com or natural foods stores. I’ve made these with plain old sugar too. The ones with the dextrose were a bit flatter and softer, which to me is a good thing. I know these are different from the typical chocolate chip cookie, but I love the flavor and that they are so quick and easy to make.



made with dextrose

What I like about these cookies is that there is no butter added, which cuts back on the calories. I know there is not such things as fructose-free chocolate chips, but what you can do is use the darkest chocolate you can find. For example, you could chop up a Green & Black 85% Dark chocolate bar. The darker the chocolate, the lower the sugar, and therefore the lower the fructose. There is plenty of chocolate in this recipe, so you could easily reduce the amount and still have a very chocolatey cookie. I know these are ‘low-fructose’, and not ‘no-fructose,’ but it’s still more tolerable than the original!

Low-Fructose Soft Chocolate Chip Cookies
makes 12 – 15 cookies

Printer-Friendly Recipe

Ingredients

1 cup almond flour
1/4 cup cane sugar or 1/3 cup dextrose
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
1 teaspoon vanilla extract
1/4 cup mini chocolate chips or finely chopped dark chocolate (or as tolerated)

Directions

1. Preheat oven to 350 degrees F. Either grease a cookie sheet or line with parchment paper.
2. In a large bowl, stir together the almond flour, sugar or dextrose, baking soda and salt.
3. Add the egg, vanilla and chocolate chips or chopped chocolate and stir well. The mixture will be dry at first, but keep stirring and it will form a dough.
4. Roll dough into 12 to 15 balls and place on cookie sheet, flatten slightly. Bake for 10 minutes or until lightly golden and puffed.
5. Cool on cookie sheet for 2 minutes, then transfer to cooking rack.