Makes: 2 extra large cookies
It’s hard not to love chocolate chip cookies. The texture, the flavour and the reward of biting into a hiding chocolate chip are just magical. Traditional cookies are usually laden with heaps of sugar and gluten. However, my chocolate chip cookies are life-changing as I’ve managed to get rid of all of that without compromising on the taste and texture.
Hints, Tips & Tricks
I use my Zero as Sugar Pure Erythritol to help maintain a sweet taste without adding refined sugar. You’ll find this ingredient in many reduced-calorie and sugar-free foods and drinks. If you would like to purchase my Zero as Sugar Pure Erythritol, which’s 100% natural, has zero calories, and registers zero on the glycemic index, you can find out more here.
Make sure to use good quality, sugar-free dark chocolate. Real dark chocolate is made from cocoa powder and cocoa butter (the fatty portion of the cacao bean), making it naturally dairy-free. Some brands add dairy to their dark chocolates, so be sure to read the ingredients list if you decide to buy some. Alternatively, you can use my Sugar-free Vegan Dark Chocolate.
This recipe plus many more delicious healthy treats are in my cookbook Treat Yourself Healthy.
- 2 tbsp soft butter or soft coconut oil (not melted)
- 1 tbsp coconut or extra virgin olive oil
- 2 tbsp Zero as Sugar Pure Erythritol
- 1 tsp pure vanilla extract
- 1 large egg
- 100 g (3.5 oz) almond flour or nut or seed flour of your choosing
- Pinch of salt
- ½ tsp baking soda
- 2 tbsp sugar-free dark chocolate chips. Alternatively, you can use my Sugar-free Vegan Dark Chocolate.
- Preheat your oven to 170C (320F) and lay a piece of non-stick baking paper on a baking sheet.
- Into a mixing bowl, add the butter or coconut oil, avocado or olive oil and whisk well to cream the ingredients together until they are light and fluffy. You can do this step by hand, or you can use an electric whisk.
- Add the vanilla extract and the egg and stir to combine. Add the almond flour, salt, baking soda and chocolate chip cookies and stir to mix thoroughly.
- Spoon the mixture into two even balls and place them on the tray, leaving space between the cookies for them to spread as they cook.
- Flatten the balls slightly and bake in the oven for 18-20 minutes or until the cookie is cooked through.
- Allow cookies to cool on the tray for 10 minutes before transferring them to a wire rack to cool completely.
- Store the cookies in an airtight container for up to 4 days. I like to store my cookies in the fridge as they become wonderfully chewy when they are cold.