Hey hey foodies!
Here’s another treat using NuNatural’s new natural sweetener: tagatose.
There are several things I like about tagatose. While you can definitely taste a difference between it and sugar, it isn’t an unpleasant one. It’s delicious, VERY sweet, and replaces cup for cup. It also caramelizes the cookies like brown sugar does, which is great! It is also:
- low glycemic
- low calorie (6 cals per teaspoon)
- safe for diabetics
- won’t raise blood sugar
- prebiotic (feeds healthy bacteria)
- non- tooth decaying
- 100% natural
These cookies came out tasting very chewy and sweet. Please have patience with them when they first come out of the oven- they are very gooey, but if you let them sit, they firm up a little and remain very chewy. I much prefer this texture to crunchy cookies!
I am VERY happy with tagatose, and I’ve decided it’s my new sugar. I hope you love it as much as I do.
**Remember there is still time to enter the giveaway! Contest closes Tuesday, Oct 29th at 8pm.
From my kitchen to yours <3
Adapted from this recipe
- ⅔ cup coconut oil, melted
- 1 cup tagatose
- 1 egg
- 2 tsp pure vanilla extract
- ¾ cup oat flour
- ¼ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- 1-1/2 cups rolled oats
- ¾ – 1 cup semisweet chocolate chips (use sugar-free, if desired)
- Preheat oven to 375 degrees.
- Using an electric mixer (standing or handheld), beat together coconut oil and tagatose. Add in egg and pure vanilla extract, continuing to mix well. Set aside.
- In a separate bowl, sift together the flours, baking power, baking soda, and sea salt.
- Slowly add the dry ingredients to the wet, mixing as you go. Mix well.
- Mix in the rolled oats.
- Fold in the chocolate chips.
- Use an ice cream scoop to spoon dough evenly onto a cookie sheet.
- Bake for 11-13 mins. Remove from oven and let sit for 10 mins before transferring to cooling rack for another 5-10 mins.