Gluten-free | Sugar-free | Dairy-free | Grain-free | Egg-free
Makes 1 dozen cookies
Why It’s Delicious
Who doesn’t love a crunchy cookie, especially when those cookies consist of only four ingredients, a quick mix and bake, resulting in a tasty cookie whose crunch lasts for a week?
Helpful hints + tips
To help maintain a sweet taste without adding refined sugar, I use my Zero as Sugar Pure Erythritol. You’ll find this ingredient in many reduced-calorie and sugar-free foods and drinks. If you want to purchase my Zero as Sugar Pure Erythritol, which is 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.
If you would like to watch me make this recipe, click here for a replay of our live Zero Cookies cooking class.
- 20 g (0.7 oz) chia seeds soaked in 20 ml (0.7 oz) of water for 5 minutes
- 90 g (3 oz) almond butter or you can use walnut, pecan, pumpkin or sunflower seed butter
- 100 g (3.5 oz) Zero as Sugar Pure Erythritol
- 3-5 drops of pure peppermint oil (food grade) or 1 tsp natural peppermint essence
- 30- 60 g (1-2 oz) sugar-free dark chocolate chips, optional
- Preheat the oven to 170C (320F) and line a baking sheet with non-stick baking paper.
- Into a mixing bowl, place the almond butter, soaked chia seeds, zero as sugar and peppermint essence. Stir with a wooden spoon until a soft cookie dough forms.
- Roll the cookie dough between clean fingers to form 12 even-sized balls and space them onto the baking sheet, leaving a 2 cm (½ inch) gap between each cookie to allow them to spread.
- Flatten the top of the balls a little with the palm of your hand and then bake in the oven for 23-25 minutes, turning the tray once while cooking to ensure they bake and colour up evenly.
- Remove the cookies from the tray and allow them to cool completely on the tray on a wire rack. They will significantly harden as they cool.
- If you would like to add some chocolate, melt the chocolate chips in the microwave by heating on high at 10-second intervals, stirring between each blast until the chocolate is smooth or melt the chocolate in a metal bowl over a gently simmering saucepan with 5 cm (2 inches) of water. Stir with a spatula till the chocolate is melted and smooth.
- Once the cookies have cooled, you can either drizzle the melted chocolate on top using a teaspoon or you can dip one side of the cookie into the chocolate. If you are feeling adventurous, you can pipe zero on top of the cookie with a small piping bag.
- Store the cooled cookies in a jar or tin in the pantry for up to 1 week.