Choc chip cookies (refined sugar-free)

Choc chip cookies

Shown here nearly finished cooking. I made another 6 from this batch (not photographed).

I followed a new recipe to make these cookies, adapting a cookie recipe on (mine is not gluten-free, I didn’t have the right flour). I didn’t have as much chocolate as their recipe either, so my chunks/chips were not as well spread out.

But enough of the self-criticism; they were good and tasty!


  • 350 g plain flour
  • ½ tsp salt
  • ½ tsp bicarbonate of soda
  • 125 ml sunflower oil (grapeseed would be better)
  • 1½ tsp vanilla extract
  • 125 ml agave syrup (same thing as agave nectar)
  • 85-150 g dark chocolate no added sugar (I used 85 g Thorntons diabetic range) (chopped up or broken)


  1. Combine the dry ingredients in a large bowl (except the chocolate).
  2. Stir together the wet ingredients in a smaller bowl or mixing jug.
  3. Mix the wet ingredients into the dry, then stir in the chocolate.
  4. Make into small balls and press onto a lined baking tray.
  5. Bake at 180 °C for 10 minute or until they begin to darken. (The ones in the photo above had a few more minutes in the oven after the photo was taken.)
  6. Cool and serve.

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