Part of our comprehensive guide
The Complete Guide to Sugar Alternatives: Everything You Need to Know →Chocolate Chip Jacariffic Cookies
Classic chocolate chip cookies made with Jaca granulated allulose — crispy edges, chewy centers, zero guilt.
Ingredients
- 2 ¼ cups all-purpose flour (280g)
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened (170g)
- 1 ¼ cups Jaca, granulated (250g)
- 1 large egg + 1 egg yolk
- 2 tsp vanilla extract
- 1 ½ cups semi-sweet chocolate chips (250g)
- ½ cup chopped pecans or walnuts (60g, optional)
Sweetener Used
1 ¼ cups Jaca granulated Allulose
Replaces: 1 ¼ cups regular sugar
Instructions
- 1
Preheat Oven: Preheat oven to 375°F. Line two baking sheets with parchment paper or silicone mats.
- 2
Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, and salt. Set aside.
- 3
Cream Butter and Jaca: In a large bowl, using a hand mixer or stand mixer, beat softened butter and Jaca on medium speed for 2–3 minutes until light and fluffy.
- 4
Add Wet Ingredients: Add egg, egg yolk, and vanilla extract. Beat on medium for 1 minute until well combined.
- 5
Combine Wet and Dry: Gradually add dry ingredients to wet, mixing on low speed until just combined. Avoid overmixing to keep cookies tender.
- 6
Add Chocolate Chips: Fold in chocolate chips (and nuts, if using) with a spatula until evenly distributed.
- 7
Shape Cookies: Scoop 1 ½ tbsp portions of dough and roll into balls. Place 2 inches apart on prepared baking sheets. For thicker cookies, chill dough for 30 minutes (optional).
- 8
Bake: Bake one sheet at a time for 10–12 minutes, until edges are golden but centers are soft. Cookies may not brown as much due to Jaca's viscosity. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- 9
Serve: Enjoy warm or at room temperature. Store in an airtight container for up to 5 days.
Pro Tips
- Chill dough for 30 minutes for thicker cookies.
- Cookies may not brown as much due to Jaca's viscosity.
- Store in an airtight container for up to 5 days.