Lakanto Sugar Free Chocolate Chip Cookie Mix - Sweetened with Monk Fruit Sweetener, Gluten Free, Keto Diet Friendly, Vegan, 2g Net Carb, Almond Flour, Sea Salt (12 Cookies)

Great product and it's low in calories great for a person that's on a calorie count

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.

Taste ok less sugar and diabetes

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 FlourJust over ⅓ Cup (80g) Brown Swerve Sugar Substitute or Splenda Brown Sugar BlendJust less ¼ Cup (40g) Granular Swerve Sugar Substitute or Truvia Cane Sugar Blend5 tbsp (49g) Lily's Sugar-Free Chocolate Chips or Hershey’s Sugar-Free Chocolate ChipsPinch of Baking SodaPinch of Salt2 ½ tbsp (35g) Salted Butter2 ½ tbsp (35g) Unsweetened Vanilla Almond Milk or Regular Milk1 ½ Tsp (6g) Vanilla ExtractDirections: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.

I'd like to give these cookies 3.5 stars.As a Diabetic, I have used Lakanto for most of my baking needs. I can honestly say that while I was expecting something entirely different from these cookies, I was not completely disappointed. However, I was not completely satisfied either.Obviously, when baking with almond flour, the texture is going to be different than when using regular flour. As such, I was already expecting the grittier texture & I am okay with it. I was, however, hoping for a more intense peppermint flavor & not expecting the nuttiness to be as strong as it was. While this was not my favorite product by Lakanto, it was also not the worst. I will most certainly buy these again, but probably use it as a crust for either sugar free cheesecake or sugar free crusted brownie bites!Making these cookies was easy enough, according to the instructions. However, the directions stated to "flatten slightly". The cookies do not spread out like regular cookies, so for my 1st batch, they cooked and remained the same shape as when I put them in the oven for 15 minutes. When I took them out, they were still very soft and not completely cooked, so I squished them & baked them for an additional 5 minutes. For my 2nd batch, I squished them flat before putting them in the oven & baked for 15 minutes. These came out too soft as well & fell apart when I tried to take them off the cookie sheet. After putting them back in the oven for an additional 5 minutes, they were much easier to transfer to the cooling rack. Both groups of cookies became harder after cooling. I will most certainly use the 1st method of cooking next time, should I choose to make cookies with them, as the cookies came out with a nicer/prettier look to them. As for when I use this making a crust... I'll come back with an update.

Easy to mix and bake. Sugar free cookies.

The cookies don’t really have much taste.

Great cookies!Bought this to test out if it really tastes good. The cookies come out OK. I personally recommend cooking them for longer, as I don't think the recipe allows any of the maillard reaction to occur - I like a slightly browned crispier cookie. You can also use other oils, people seem to want to only use butter or coconut but it is not a requirement.This is fairly expensive compared to making your own recipe, but it is a good alternative for cookie lovers who don't want sugar.I do not notice any artificial sweetener flavor, fwiw, and these do not disrupt my digestive system. Stevia and such sometimes has an aftertaste, this does not - and it also doesn't have any crazy fiber or allulose that will gas you up.