Lakanto Sugar-Free Chocolate Chip Cookie Mix Monkfruite, Vegan, Gluten Free, Keto 192 Gram

Cannot tell they are diabetic and keto.

It was a stranger bitter flavor in the cookie, the chocolate was good. I ate a few with ice cream and threw out the rest. Low calorie is nice.

It's a 4 for a sugar free chocolate chip cookie. It has a slight aftertaste. I did put a sprinkle of kosher salt on each on to cut some of that aftertaste. It worked. The first on I baked just didn't do it. Now that I know what they are supposed to look and taste like made with almond flour I am going to buy the same brand chocolate chips in a bag and make them myself. I feel I can control the ingredients better but this was a good beta test. Good purchase but WAAAAY too expensive for 12 cookies that it makes.

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.

good