This is a a chocolate chip recipe taken from SugarFreeLondoner. As I am having a walk every day along the coast, I like to take a biscuit with me. A little dark, sugar-free chocolate always lifts my spirits which is much needed in the current situation. It was a very easy and accurate recipe. I made mine a little thicker so it gave a chewier cookie. I will definitely make these again.
The recipe made 10 cookies. The original recipe states that for one cookie the nutrition is: 132 cals, 3.6g carbs, 2.8g protein, 11.2g fat, 1.8g fibre, and 1.2g sugar.
- 100g almond flour (or you can use ground almonds, just add another 2tbsp)
- 1 medium egg
- 2 tbsp double cream (I used a plant-based double cream).
- 2 tbsp butter, at room temperature ( I used a lactose-free butter)
- 3 tbsp granulated sweetener (I used Erythritol)
- 1 tsp vanilla extract
- 50g dark chocolate 80% or higher / or dark chocolate chips (I used Lilly’s dark chocolate chips)
- Preheat the oven to 356F/180C/ 160C fan-assisted oven
- In a bowl add all the ingredients, except for the chocolate chips, and mix until fully combined. Then, let the cookie dough sit for a few minutes, so any moisture can be absorbed by the flour.
- Chop the dark chocolate into small pieces, if you’re not using chocolate chips, and add into the cookie dough.
- Form the dough into even shaped balls, you can use your hands to do this or you can use an ice cream scoop to ensure even sizes. Place the dough balls onto a baking tray lined with grease proof paper, and flatten slightly into your desired shape, aim for around 1/2cm thick.
- Bake for around 13 minutes, or until the edges are nicely browned. The cookies will be soft when first taken out of the oven, but firm up as they cook.
Note: if you prefer chewier cookies, make them slightly thicker, and reduce the cooking time to around 10 minutes.
This is the view I had on my walk as I stopped to eat cookies: