Sugar and gluten free recipe from I Quit Sugar.
Recipe Review: We quite enjoyed these cookies for our first sugar free baking. But, a warning, don't be put off by the cookie batter flavour if you happen to lick a spoon. They taste much better cooked.
Cooking time: 15 – 20 minutes Servings: 12 cookies
Preheat oven: 160°C
1. Line two baking sheets with baking paper.
Combine flour, baking powder, vanilla powder and salt in a large bowl.
2. In a separate bowl beat butter and rice malt syrup until creamy. Add egg and beat until combined.
3. Add butter mixture to dry ingredients and combine with a wooden spoon. Fold through chocolate.
4. Spoon tablespoonfuls* of the mixture into balls and place on the lined trays. Press down slightly.
5. Bake for 15-20 minutes until lightly golden. Transfer to a wire rack to cool. Store in an airtight container.
IQS suggests if you really wanted to take it a step further you could replace the dark chocolate with cacao nibs** which would reduce the sugar more.
When making the gluten-free chocolate chip cookie recipe, IQS recommends using Pure Harvest rice malt syrup.
Variations/Suggestions:
* As you can see in my picture I was too liberal with the tablespoon measurements for the cookies, therefore, they started baking together in the oven and I did not get 12 cookies out of the mix. So be mindful when spooning out the cookies onto the tray.
** Next time I will definitely try them with cacao nibs as we love them and use them in smoothies often.
Recipe Review: We quite enjoyed these cookies for our first sugar free baking. But, a warning, don't be put off by the cookie batter flavour if you happen to lick a spoon. They taste much better cooked.
Cooking time: 15 – 20 minutes Servings: 12 cookies
Preheat oven: 160°C
- 1 teaspoon baking powder
- 1 1/2 cups buckwheat flour
- 1 teaspoon vanilla powder
- 1/2 teaspoon sea salt
- 125g unsalted butter, softened
- 1/2 cup rice malt syrup
- 1 egg
- 100g 85% dark chocolate, coarsely chopped
1. Line two baking sheets with baking paper.
Combine flour, baking powder, vanilla powder and salt in a large bowl.
2. In a separate bowl beat butter and rice malt syrup until creamy. Add egg and beat until combined.
3. Add butter mixture to dry ingredients and combine with a wooden spoon. Fold through chocolate.
4. Spoon tablespoonfuls* of the mixture into balls and place on the lined trays. Press down slightly.
5. Bake for 15-20 minutes until lightly golden. Transfer to a wire rack to cool. Store in an airtight container.
IQS suggests if you really wanted to take it a step further you could replace the dark chocolate with cacao nibs** which would reduce the sugar more.
When making the gluten-free chocolate chip cookie recipe, IQS recommends using Pure Harvest rice malt syrup.
Variations/Suggestions:
* As you can see in my picture I was too liberal with the tablespoon measurements for the cookies, therefore, they started baking together in the oven and I did not get 12 cookies out of the mix. So be mindful when spooning out the cookies onto the tray.
** Next time I will definitely try them with cacao nibs as we love them and use them in smoothies often.
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