Soft-Batch Salted Caramel Cookies

Allulose keeps cookies soft and chewy, unlike Erythritol which makes them "snappy" or crunchy.

Ingredients:

• 2 cups Almond Flour

• 1/2 cup Softened Butter

• 3/4 cup Sweetnz Allulose

• 1 Large Egg

• 5–8 drops Sweetnz Caramel Liquid Stevia

• 1/2 tsp Baking Soda

• Pinch of sea salt (plus extra for topping)

• 1/4 cup Sweetnz Sugar-Free Chocolate Chips (optional)

Instructions:

1. Cream: Beat the butter and Allulose together until fluffy. Add the egg and Caramel Liquid Stevia and beat again.

2. Mix: Stir in the almond flour, baking soda, and salt until a dough forms. Fold in chocolate chips if using.

3. Scoop: Roll into balls and place on a lined tray. Flatten slightly.

4. Bake: Bake at 170°C for 10–12 mins.

5. Cool: Crucial Step: Allulose cookies stay very soft while hot. Let them cool completely on the tray for at least 20 minutes to "set" into a perfectly chewy, fudge-like texture.

6. Finish: Lightly dust with Sweetnz Icing Not Sugar for a professional bakery look.