Ingredients
- 1/3 cup rice malt syrup.
- 1 egg.
- 1 teaspoon vanilla powder or vanilla extract.
- 2 tablespoons raw cacao nibs.
- 1/3 cup raw cacao powder.
- 3/4 cups plain flour.
- 1/2 teaspoon baking soda.
- 100 g 85% dark chocolate, chopped.
- 60 g butter or coconut oil.
Directions
- 1. Preheat oven to 160°C/325°F/Gas Mark 3 and line a large baking tray with baking paper.
2. Sift cacao, flour and baking soda into a large mixing bowl.
3. Melt 80g of the dark chocolate, all of the butter and rice malt syrup together in the microwave or in a small saucepan. Pour into the dry ingredients and add in the egg, vanilla and raw cacao nibs.
4. Place bowl into the fridge for 30 minutes for mixture to firm up.
5. Remove bowl from the fridge and scoop up 1 heaped tablespoons of mixture. Roll into a ball and flatten onto the baking tray. Place into the oven and bake for 15 minutes.
6. Once cookies have cooked through, remove from the oven and place onto a wire rack to cool completely. Melt the remaining 20g of chocolate and drizzle over the top to serve.
Note
Styling by Gemma Lush.
A note on sweetness: These cookies contain less than 1 teaspoon of added sugar per serve. However, if you’re new to quitting sugar or you’re serving these for guests, we recommend adding another tablespoon of rice malt syrup to the mix as they are quite bitter.
Sugar-free cookies aren’t an easy recipe to conquer, but we’re really happy with how these Triple Chocolate Chip Crunch Cookies worked out. They crack perfectly on top when baked and are insanely rich and chocolate-y. We love serving these crumbled over some yoghurt for a after dinner dessert.
Ingredients
- 1/3 cup rice malt syrup.
- 1 egg.
- 1 teaspoon vanilla powder or vanilla extract.
- 2 tablespoons raw cacao nibs.
- 1/3 cup raw cacao powder.
- 3/4 cups plain flour.
- 1/2 teaspoon baking soda.
- 100 g 85% dark chocolate, chopped.
- 60 g butter or coconut oil.
Directions
- 1. Preheat oven to 160°C/325°F/Gas Mark 3 and line a large baking tray with baking paper.
2. Sift cacao, flour and baking soda into a large mixing bowl.
3. Melt 80g of the dark chocolate, all of the butter and rice malt syrup together in the microwave or in a small saucepan. Pour into the dry ingredients and add in the egg, vanilla and raw cacao nibs.
4. Place bowl into the fridge for 30 minutes for mixture to firm up.
5. Remove bowl from the fridge and scoop up 1 heaped tablespoons of mixture. Roll into a ball and flatten onto the baking tray. Place into the oven and bake for 15 minutes.
6. Once cookies have cooked through, remove from the oven and place onto a wire rack to cool completely. Melt the remaining 20g of chocolate and drizzle over the top to serve.
Note
Styling by Gemma Lush.
A note on sweetness: These cookies contain less than 1 teaspoon of added sugar per serve. However, if you’re new to quitting sugar or you’re serving these for guests, we recommend adding another tablespoon of rice malt syrup to the mix as they are quite bitter.