Low Sugar Chocolate Chip Cookie (Gluten Free)

Oh, you knew I’d post a chocolate chip cookie recipe eventually! But let me tell you, it was not the easiest road to a great recipe!

A few weeks ago, a close friend told me she was struggling to get cookies to be the right texture using xylitol. I had had similar problems in the past and it had been a while since I’d attempted them. But I thought I’d give it a go anyway.

And I was totally unprepared for the disastrous first attempts… The first and third batch went straight in the bin after one bite. Admittedly, the third was due more to the gross-tasting butter that we’d got from the corner shop. Seriously, how hard is it to get butter right?! The second batch, we managed to get through 2 cookies before the rest were chucked.

At this point, I realised that I was going to have to get a bit “non-traditional” with my cookies. So I racked my brain for a way to get them to not have a weird over-cakey texture or taste fake. After a few bad ideas, I finally found my solution: nut butter. So often the solution in my life, I should have guessed it earlier!

And so, after more failed attempts than I care to count, I finally nailed it.

I finally found a great low sugar chocolate chip cookie recipe I am happy to share with you all. I hope you enjoy it as we did. It’s particularly yummy with some sugar free horchata or a glass of cold milk.

Print

Low Sugar Chocolate Chip Cookie (GF)

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

Yummy crumbly soft chocolatey gluten free cookies with all the tasty goodness but barely any sugar. Adapted from this recipe.

Course: Dessert, Snack

Servings: 8 cookies

Ingredients

• 1/4 cup (50g) cashew butter (or almond butter)
• 1 tablespoon cacao powder, optional (add an extra tbsp flour if you leave it out)
• 2 tablespoons rice syrup*
• 1 tablespoon xylitol
• 1/2 teaspoon sea salt
• 3 tablespoons unsalted butter, melted
• 1 egg
• 3/4 cup (100g) gluten free flour (plain or wholemeal are fine if you are not gluten free)
• 1/4 cup (50g) chopped dark chocolate (85% or darker) or cacao nibs

Instructions

1. Preheat oven to 180C/350F/gas 4.

2. Combine the cashew butter, cacao powder, rice syrup, xylitol, salt and butter. Stir in the egg. Slowly add the flour until the dough comes together and leaves the sides of the bowl. Stir in chopped dark chocolate or cacao nibs.

3. Scoop out heaped tablespoon or up to 1/4 cup measurements of the dough and roll each scoop into a ball. Place them on a baking sheet, with a little space between them, and flatten them slightly.

4. Bake in the preheated oven for 20-25 mins, or until firm and dark.

Recipe Notes

* rice syrup is classed as a free sugar by the WHO, but we tend to choose it over maple syrup or honey due to the fact that the body converts it to glucose rather than fructose, and so metabolises it better, making it easier on your body and particularly your liver.

 

To make dairy free, replace butter with coconut oil and use cacao nibs or dairy-free chocolate for the chips.