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Wholemeal Low Sugar Chocolate Chip Cookies

It’s movie night! After a couple of busy days where we went to lakes, parks, mountains and had picnics it’s nice to just hang at home this evening and do something familiar. Wednesday night movie night has been going strong for almost a year, and I can see it happening for years to come, probabably eventually with an altered day.
Tonight’s snack was a much discussed topic of conversation, among Demi and Leon that is, and they finally decided on chocolate chip cookies. I had no chocolate chips but I did have 70% Lindt Dark Chocolate. When baking for myself I use sugar free or 90%, but it’s just too bitter for the kids, although Demi does seem to enjoy it, so I compromise and buy 70% for them. Regardless of its percentage it’s still chocolate, and all you want from chocolate in a cookie is to be gooey and soft. And this chocolate did the trick. I added a bit of honey as a sweetner with some other basic ingredients and we had our cookies. They were pumped I made what they asked me for and I was pumped they were happy with this modified version of a real classic. Good quality chocolate makes all the difference, and whether they’re for young or old, they will definitely hit the spot if it’s a cookie you crave.
If you or your kids have a bit more of a sweet tooth, add some extra honey or lower the percentage of your chocolate. But these as they are were a real winner here.

Wholemeal Low Sugar Chocolate Chip Cookies
1 cup of wholemeal plain flour
1/2 a cup of unsalted softened butter
1/4 of a cup of full cream milk
1 generous tsp of raw honey
40 grams of chopped dark chocolate or chocolate chips, I used 4 squares of 70% Lindt Dark Chocolate

*Makes 10 cookies

1. Preheat the oven to 200°c.
2. If using blocks of chocolate, chop them up into chocolate chip sized pieces.
3. In a bowl with a rubber spatula mix the flour, butter, milk, honey and chocolate until it all starts to clump together, then turn it out on the bench to gently kneed it into a mound.

4. Roll out small balls and press the mixture onto a greased or lined baking tray. It is a drier mixture but it will hold together.

5. Bake for 12-15 minutes or until the bottom of the cookie starts to brown.
6. Allow them to firm up and cool on the tray.

Store on the bench well covered or in an air tight container for up to 7 days.

Done! Healthier cookies done from start to finish in 20 minutes, dishes done too. We’re all time poor, so finding a quick, healthy and tasty recipe is always a good thing. These cookies fit into that category. We hope you enjoy them as much as we did.

Nutrition facts based on one cookie.

This post first appeared on The Mother Daughter Baking Team, please read the originial post: here

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Wholemeal Low Sugar Chocolate Chip Cookies


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