Confession time: I have a choc-chip cookie addiction. Ever since I learnt how to bake a kick-ass batch of cookies in high school home economics, choc-chip cookies have been my go-to snack when I’m feeling down. (Or happy, or excited, or bored, or hungry, or…ya know, just any emotion in general)
As I’ve gotten older and a bit more health conscious, I came to realise that eating an entire tray of choc chip cookies is not really good for me. Shocking, right?! I eventually learnt to replace the sugars in my cookies with rubbish sweeteners like splenda or sweet’n’low. Then I discover that not only does that make the cookies taste terrible, it actually makes them worse for my health. (If you need any convincing on the various evils of such sweeteners, just direct your attention towards this article)
In comes the mighty Sarah Wilson and her handy I Quit Sugar books, and suddenly I found a new way to bake my favourite cookies, making them neither harmful to my health or my taste buds!
(Note: If I had eaten these back in the days of slurpees, snickers bars and various other sugar laden treats, I probably wouldn’t have enjoyed the taste as much. However, once you start cutting refined sugar out of your diet, you notice that things that used to taste good now taste like complete butt – see ya later, cornetto’s! – and you appreciate the taste of natural sweetness – how you doin, homemade granola!)
These cookies are crumbly and sweet in the most delicious pillowy way. They aren’t chewy like your traditional choc-chip cookie, but they melt in the mouth and will definitely satisfy a sugar craving. I make up a batch of them on Sunday and eat them through the week with a cup of tea. Umm..delicious!!
Oh, and these babies are refined sugar-free, gluten-free, and low-FODMAP (gut-friendly) and you could even make them vegan if you sub out the butter, egg and chocolate for coconut oil, flax-egg/chia-egg and carob/vegan chocolate. (I would use equal quantities of butter/coconut oil and one flax/chia egg for the one egg in the recipe)
- 1 1/2 cups buckwheat flour
- 1 tsp baking powder
- 1 tsp vanilla powder (or vanilla extract)
- Pinch of salt
- 125g softened butter
- 1/2 cup rice malt syrup or maple syrup
- 1 egg
- 100g dark chocolate, chopped
- Preheat oven to 160°c
- Combine all dry ingredients in a large mixing bowl
- In a separate bowl, beat the butter and rice malt/maple syrup until it reaches a creamy consistency. Add the egg and beat until combined.
- Add the egg+butter mixture to the dry ingredients and combine.
- Stir through the chopped dark chocolate.
- Spoon tablespoons of the cookie mixture into balls, and place on lined baking trays. Press down slightly on the cookies. (These won't expand hugely in the oven like traditional choc-chip cookies do)
- Bake for 15-20 minutes or until lightly golden/slightly firm to touch. Cool on a wire rack and store in an airtight container.
- My favourite chocolate to use for this recipe is the Aldi Choceur Dark Chocolate for Baking. It has a delicious flavour and isn't bitter like a lot of cooking chocolate. It also melts slightly in the cookies and everyone knows there's nothing better than biting into a warm choc-chip cookie and having a bit of melted chocolate ooze out!
- To make these even healthier you could use cacao nibs to replace the chocolate, however I prefer to use the dark chocolate. Everything in moderation 🙂