Yummy crumbly soft chocolatey gluten free cookies with all the tasty goodness but barely any sugar. Adapted from this recipe.
- 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
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Preheat oven to 180C/350F/gas 4.
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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.
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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.
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Bake in the preheated oven for 20-25 mins, or until firm and dark.
* 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.