Chocolate Chip Cookies
I’ve been fooling with this recipe for the past two weeks and I’ve finally managed to eliminate the sugars and the refined flours in this cookie.
Research says that Covid-19 spreads quicker in the body with sugar. Sugar also lowers your body’s immune system. So I’ve been really strict and aware about my sugar intake these past four weeks. But I have been missing the sweet life so I made these cookies to satisfy my sweet cravings. I usually feel for sweets around teatime and this treat is a sound way to make sure that I don’t mess with my blood sugar levels near bedtime.
The chocolate chips are Nova’s sugar-free dark chocolate nibs. You can order them online or use Lindt’s 70% dark chocolate. Another brand that I’m particularly fond of is the Nomu Skinny Hot Chocolate. You can find this in Pick n Pay, Checkers and Woolies. Alternatively you can use coffee or cocoa powder.
Ingredients
1/3 cup coconut flour
1/4 cup coconut oil (melted)
1 tsp baking powder
2 eggs (beaten)
1 tsp vanilla essence
1/8 cup Nomu Skinny Hot Chocolate (you can use cocoa powder)
1/8 cup maple syrup or honey
1/8 cup peanut butter
1/4 cup chocolate chips
Method
Preheat oven to 180 degree and line a baking tray with parchment paper.
Add dry ingredients into a bowl.
Mix in beaten eggs and oil until a dough forms. The coconut flour is very absorbent so this step will happen fairly quickly.
Roll a tablespoon of dough between your palms to form a round, flattened disk.
Place it on the baking sheet and flatten even more with a fork.
Repeat step 4 and 5 until all the dough is finished and bake cookies for 9-10 minutes, depending on your oven.
Store in an airtight container or up to a week.
