Levain Cookie (Allulose 30, Xylitol 25, Brown Sugar 20)

Name: Levain Cookie (Allulose 30, Xylitol 25, Brown Sugar 20)
Yield: 63.8 g
Ingredients: Roasted Macadamia 10 g; Walnut 12.5 g; Allulose Powder 3.8 g; Xylitol Sugar 3.2 g; Baeksul Brown Sugar 2.5 g; Butter 12.5 g; Cake Flour 19.3 g

339 kcal

#Levain Cookie #Cookie #New York Cookie #Chocolate Cookie #Homemade Cookie #Dessert #Cookie Recipe #Home Baking #Egg Cookie #Xylitol Sugar

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Ingredients

Main ingredients

Roasted Macadamia 10 g
Walnut 12.5 g
Allulose Powder 3.8 g
Xylitol Sugar 3.2 g
Baeksul Brown Sugar 2.5 g
Butter 12.5 g
Cake Flour 19.3 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 27.08 g 30%

Protein 4.35 g 5%

Fat 26.46 g 65%

Serving size 63.8g

Cooking steps

1

Preheat the oven to 190°C (374°F).
2

In a bowl, mix together brown sugar, xylitol sugar, and eggs.
3

Sift cake flour and baking powder into the mixture and combine.
4

Add chocolate, nuts, etc., and quickly mix.
5

Let the dough rest in the refrigerator for over 30 minutes.
6

Divide the dough into appropriate portions and place them on a baking pan.
7

Bake in the preheated oven for 12 to 15 minutes.

Levain Cookie (Allulose 30, Xylitol 25, Brown Sugar 20)

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