Low fat, low sugar, positively scrummy chocochunk cookies!
Ingredients
- ¼ cup unsalted butter or margarine if making it dairy free
- 1 tbsp brown sugar substitute or fruit sugar
- 1 egg
- 3 tbsp water or you could substitute soy milk for creaminess
- 1 tsp vanilla
- ¾ cup of your favourite gluten free baking flour mix
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup semi sweet chocolate chunks or carob chunks
Directions
- Preheat oven to 375 degrees
- In a bowl with a mixer or in a stand mixer beat together the butter/margarine and sugar / sugar substitute
- Turn mixer to low and add the water, egg and vanilla, blend well and scrape down sides if needed
- In a separate bowl sift together the flour, baking soda and salt
- Add to the wet mixture and beat until just incorporated
- Last, add your chocolate/carob chunks and give a final mix
- Drop teaspoon sized portions onto parchment paper and bake for 8 to 10 minutes.
- This recipe will make a fairly stiff dough so if you want flatter cookies press the cookie dough down before baking.
I used my new handy dandy cookie scooper (aka mini ice cream scoop) so this recipe made 1 ½ doz cookies for me.
Eat!
Enjoy!!!
