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


  1. Preheat the oven to 160°C. Line two baking trays with baking paper.
  2. Combine the flour, baking powder, vanilla powder and salt in a large bowl.
  3. In a separate bowl, beat the butter and rice malt syrup with an electric mixer until creamy. Add egg and beat until combined.
  4. Add the butter mixture to the dry ingredients and combine with a wooden spoon. Fold through the chocolate (and stevia if using).
  5. Roll tablespoons of the mixture into balls and place 4cm apart on the lined trays. Press down slightly.
  6. 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.