Chocolate Chip Cookies
Prep time
Cook time
Total time
Cookies as a concept are not that bad for you, its just the copious amounts of unnecessary sugar manufactures and recipes call for that has given them such a bad press. Try this really simple, loved by young and old recipe and use it as a basis for loads of excellent cookie combinations such as apricot and cinnamon, cranberry or orange and hazelnut.
Serves: 16 cookies
Ingredients
- Basic cookie dough ingredients:
- 100g/31/2oz organic butter, at room temperature
- 1 free range gg
- 100g stevia, xylitol
- ½ vanilla essence/extract or if you'd prefer the vanilla seeds from ½ a vanilla pod
- 150g/51/2oz unrefined flour, I used coconut flour. For a flourless version use 150g/51/2oz rolled oats and ¼ tsp bicarbonate of soda
- 75g dark 70% minimum cocoa chocolate chips/broken chocolate
Instructions
- preheat oven to 180C/350F
- line two trays with greaseproof paper
- in a large bowl whisk together the butter and egg then add the sugar and vanilla
- using a wooden spoon fold in the flour/oats & bicarbonate of soda until you have a soft dough, lastly fold though the chocolate chips.
- roll the dough into 16 even balls, space evenly on the prepared trays
- cover with cling film and refrigerate for 30mins
- bake for 15 mins in the preheated oven
- cool on a rack
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