Choc chip cookies with Sukrin Gold

Choc chip cookies with Sukrin Gold

A great treat or after school snack that can easily be made gluten-free by using your favourite gluten-free flour blend.


175 g Sukrin Gold
175 g regular or gluten-free self-raising flour
110 g butter, room temperature
100 g sugar-free dark chocolate, roughly chopped
1/2 tsp salt
1 egg


Mix the flour and salt together. In a separate bowl, beat the Sukrin Gold and butter until creamy. Mix in the egg. Gradually mix in the flour, and stir in the chocolate.

Shape the cookie dough into a log, approximately 5 cm in diameter. Wrap in plastic foil and chill in the fridge for at least 2 hours.

Cut the log into slices of 2 cm thickness and place on a baking sheet lined with baking paper.

Bake at 190 Celsius/375 Fahrenheit for 9-11 minutes. Cool the choc chip cookies on a wire rack.

Nutrition facts

Per 100 g kcal protein carbohydrate fat fibre
240 2 20 16 4