Cookies are notoriously hard to pull off without sugar, because [SCIENCE ALERT!] cookies rely on the Maillard reaction to turn out so, well… cookie-like. That reaction relies on a reducing sugar such as sucrose, glucose or fructose (amongst others) and amino acids; however there is no sweetener or sugar substitute that reduces the way sugar does (with the exception of tagatose, which is in fact a monosaccharide), so sugar-free cookies don’t spread, or melt, or crisp up, or any of the things you might normally expect from a cookie bake. Which makes cookies difficult.
But, with perseverance comes accidentally making something quite nice, actually, and so I present: SOMEHOW KINDA BISCOTTI COOKIES! No double-baking, no almonds (huh?) and no real skill required beyond MIX SOME STUFF TOGETHER AND DO A THING; these were a total accident, and dubbed with this moniker because of the hint of biscotti-like taste you get just after a mouthful of delicious cookie. So are you ready? Then LET’S GET DAT BISCOTTI ON.
And with that, you’re done! Quick & easy zero-hassle zero-sugar (and, uh… zero-almond) biscotti cookies! Added bonus: if you want to make these gluten free, simply substitute the flour for the same amount of oat flour (basically blitzed-up rolled oats). They don’t taste exactly the same, because, y’know, oats… but they still have that subtle biscotti flavour that comes in after a few seconds.
Lawrie is a web developer and semi-reluctant fitness enthusiast who wants to have his cake and eat it too. When not baking cakes (or websites), he is endeavouring to find the holy grail: a perfect sweetener for his tea. Follow @indextwo for selfies and bakesies.
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