Concerned about how much sugar your child consumes? Knowing how to start cutting down can seem overwhelming but Sarah Wilson, author of I Quit Sugar, has come up with 85 delicious sugar-free recipes in her new kids’ cookbook.
Here’s a gluten free chocolate chip cookie recipe to get you started. These cookies are deliciously tasty and almost cake-like in texture. Enjoy warm out of the oven, or cold if you prefer.
Makes: 12 | Preparation time: 10 minutes | Cooking time: 20 minutes
- 1½ cups buckwheat flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla powder
- ½ teaspoon sea salt
- 125g unsalted butter, softened
- ½ cup rice malt syrup
- 1 egg
- 100g 85% dark chocolate, coarsely chopped (you can add a pinch of stevia to counteract the dark chocolate for younger kids) or good-quality dark chocolate chips
- Preheat the oven to 160°C. Line two baking trays with baking paper.
- Combine the flour, baking powder, vanilla powder and salt in a large bowl.
- In a separate bowl, beat the butter and rice malt syrup with an electric mixer until creamy. Add egg and beat until combined.
- Add the butter mixture to the dry ingredients and combine with a wooden spoon. Fold through the chocolate (and stevia if using).
- Roll tablespoons of the mixture into balls and place 4cm apart on the lined trays. Press down slightly.
- Bake for 15–20 minutes until lightly golden. Transfer to a wire rack to cool. Store in an airtight container for up to three days.
This recipe was originally posted on Mumsnet. Click here to view the original article.