I’ve made enough batches of chocolate chip cookies over the years, my waistline can attest to that, to know what makes a good one so when I stumbled across this recipe I got pretty excited. These cookies have all the goo and chocolate but the key is they can be made with no flour or sugar – instead the sweetness comes from agave nectar and maple syrup. The results are more pleasing than any cookie I’ve baked with sugar. I used plain flour instead of the gluten-free option, simply because I don’t have any.
The recipe is from Leon: Baking & Puddings, Book 3 in the series, and I think all volumes are worth the investment – there are simply pages and pages of super recipes in each.
The recipe is so easy, basically mixing the dry and the wet and then combining both, little mixing and so a great recipe to make with the kids. It’s really quick to make a batch too and dangerously only take 11 minutes so if you have the ingredients you could be making these more often than not.
280g gluten-free (or plain) flour
2 teaspoons baking soda
1/2 teaspoon sea salt
200g dark chocolate chips (I use the Waitrose square chunks which are fantastic for this)
50ml agave nectar
200ml maple syrup
125g unsalted butter, melted
1 tablespoon vanilla extract
sea salt for sprinkling on the top before baking
Heat the oven to 180C/350F/gas mark 4. Line a baking tray with parchment paper. I had my fan on 160C and the results were perfect.
Mix together all the dry ingredients, including the chocolate chips/chunks.
Add the wet to the dry and stir until they’re mixed, but make sure not to over-mix.
Drop generous teaspoon-full blobs, well spaced and lightly sprinkle in the sea salt (if desired).
Bake in the oven for 11 minutes (stick to this if you want chewy) and allow the biscuits to cool on the tray for a minute before transferring them to a cooling rack. If you prefer your cookie snappier, give them another 5 minutes (or until they start to brown).
Rather good, wouldn’t you say? I promise you they taste even better.