Last modified on:
Now that we’ve got a good base recipe for coconut sugar biscuits, we’ve been experimenting with flavour combinations. In this recipe, we’re making diabetic-friendly vanilla and dark chocolate chip cookies. These sugar-free biscuits make use of coconut sugar: a natural, low glycemic index alternative to white sugar.
Not only are these cookies sugar-free, they’re also dairy-free so you can serve these up to both your diabetic and dairy intolerant guests. Due to the cookie mix containing an egg, these aren’t suitable for vegans.
Ingredients (with prices)
- 200g of baking butter/plant-based spread – £1, Sainsbury’s Baking Block
- 220g of coconut sugar – £3.69, Tropical Sun Coconut Sugar (£2.99 at TK Maxx)
- 2 teaspoons of vanilla essence – £0.59, Ms Molly from Tesco
- 1 egg – £1.79, six large free range eggs from Aldi
- 300g self raising flour – £0.70, self-raising flour from Tesco
- ¾ bag dark chocolate chips – £0.99, superfine dark chocolate chips from Tesco
Total cost: £12.45
Makes: 22
As we always say, check your cupboards before you go shopping as there’s no point buying more of something you’ve already got.
After making these cookies, the leftover coconut sugar and baking butter were used up making our honey and ginger biscuits. You could always make some coconut sugar brownies, honey and cinnamon biscuits, sugar-free flapjacks, or a coconut sugar marble cake. It’s not just the sugar and butter you’ll use up, either; we plan our recipes around similar ingredients to limit the number of times we have to go shopping. That, and we’re broke. Save money and reduce waste by planning ahead.
Switch the egg to an plant-based alternative to make them vegan, try using aquafaba or mashed banana, or a dedicated store-bought alternative.
Method
You’ll need:
- Mixing bowl
- Whisk/stand mixer
- Scales
- Sieve
- Teaspoon
- Baking tray
- Baking paper
- An oven preheated to 180C
- A nice plate
Step 1
Preheat the oven to 180C. In the mixing bowl, cream together baking butter and coconut sugar.
Step 2
Crack in the egg and add the two teaspoons of vanilla essence. Whisk until blended.
Step 3
Stir in the chocolate chips.
Step 4
Gradually sift in the flour, stirring as you go. Keep stirring until the mix forms a dough. (My mix was a bit wet. We cooked ours like this, but if you want a firmer dough, you can add another tablespoon or two of flour.)
Step 5
Line the baking tray with the baking paper. Then, using a tablespoon, separate the mixture into 22 balls. Use your hands to sculpt a nice round shape, then place them at least 3cm apart on the baking tray. With a fork, lightly press the top of each dough ball down.
Step 6
Place into the oven on 180C for 12 minutes until golden brown. If they’re still pale, then leave them in the oven for an extra 2-5 minutes.
Step 7
Once out of the oven, leave them to cool for a few minutes before moving them to your nice plate.
Step 8
Scran a cookie or two with a brew. Go on, sit back and enjoy your latest bake.
These vanilla and dark chocolate chip cookies are soft, crumbly, and, most importantly, yummy. My batch was gone before dinner.
