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
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.
|Per 100 g||kcal||protein||carbohydrate||fat||fibre|