Agave syrup makes an ideal and natural substitute for refined sugar, and is diabetic-friendly. It isn’t, however, calorie-reduced so keep this in mind when using it or factoring it into a diabetic diet. Since it is sweeter than sugar, typically less is required is adapting recipes that call for white sugar.
ingredients
directions
Preheat the oven to 350ºF and line 2 baking trays with parchment paper.
Beat the butter and agave syrup until evenly blended, then beat in the egg and vanilla. In a separate bowl, stir the flours, cornstarch, baking soda and salt to combine and add this to the butter mixture, stirring until evenly blended. Stir in the chocolate chips.
Scoop the cookies onto the prepared baking trays and use the palm of your hand to flatten then (as they will not spread much when they bake). Bake the cookies for about 12 minutes, until they are a golden brown, then lift onto a cooling rack to cool completely.
The cookies will keep for up to 3 days in an airtight container.