Soft delicious and full of flavour, these chocolate chip cookies, will never win “most photogenic” but what they lack in appearance they definitely make up for in taste and for me that is the most important thing.
Since giving up refined sugar, baking has become somewhat of a science experiment, with many fails and lots of frustration.
I have had to resign myself to the fact that to continue on our sugar-free lifestyle, some of my baking is not going to look as appealing as the baking that’s LOADED with sugar!
Taste is the only thing I will not compromise on, and my kids (and their friends) think these cookies are pretty damn good
If you are after a crunchy cookie these are not for you, but if you love the soft cookies full of delicious chocolate bits then give them a go.
- 120g softened butter
- ¾ cup powdered glucose (we use/recommend dextrose)
- 1 egg
- 2 teaspoons vanilla extract
- 1½ cup plain flour
- ½ teaspoon baking soda
- 1 cup sugarfree chocolate chips
- Preheat the oven to 150C
- Beat butter until creamy
- Add dextrose and vanilla and mix well
- Add egg and mix until just combined
- Sift four and baking soda and add to mix
- add chocolate chips
- mix until everything is thoroughly combined
- then knead with your hands until the mixture forms a soft dough.
- Get spoonful amounts and roll into balls
- Place on a lined baking tray and slightly flatten with the back of a fork (dust in flour if it sticks)
- put spoonful amounts on a lined baking tray and cook for about 12 -15 mins until just starting to colour on the bottom