Cacao Chip Cookies – the healthier option

Who doesn’t love choc chip cookies – right? The delicious little chunks of sweet chocolate embedded in the soft buttery cookie is a taste hard to beat. I especially love eating them while they are still quite warm and the chocolate oozes out when I break one in half – YUM!

But…and there is a big but! The high content of refined sugar in most recipes means they don’t rate well in the healthy food category. So, I decided to try and bake a healthier version I’ve called Cacao Chip Cookies. These are cookies that I felt my grandson would be allowed to eat, because I knew that if they pass the ‘P‘ test on ingredients and taste, then I’m on a winner!

Well, here is my version of healthier choc chip cookies that uses raw cacao nibs instead of chocolate and rice malt syrup, which is considered safer than refined sugars, as it contains no fructose or sucrose. I’ve also added rolled oats and currants to these Cacao Chip Cookies to increase the nutritional value of these delicious treats. Cocao Chip Cookies & currantsI especially love dried black currants because they are a powerhouse of nutrition and so delicious. They are low-fat, cholesterol-free, high-protein and an excellent source of nutrients that are essential for good health. Currants contain a compound called aqnthocyanins making them uniquely powerful in antioxidants. So these Cacao Chip Cookies still have that familiar buttery, chocolatey taste that melts in your mouth, with the added bonus of more nutrition and no refined sugar.

So, what do you think about refined sugar? Do you restrict sugar from your children’s diet? Would you give these cookies to your children as a treat? I’m really interested to know your thoughts, so if you have a moment please leave a comment.

I’m pretty confident the ingredients will pass the ‘P’ test and he will be allowed to eat a Cacao Chip Cookie (or maybe two) but, will the taste pass the test?? I guess I’ll find out tomorrow when I take some for P to try and I’ll let you the outcome in my next post.

Until then, thanks for visiting. Oh – if you end up baking my Cacao Chip Cookies, please let me know what you think and remember, like all sweets, these cookies should be eaten as ‘sometimes food‘.Cocoa Chio Cookies & bowlWhat you need

  • 75g unsalted butter
  • ½ cup rice malt syrup
  • 1 teaspoon vanilla extract
  • ½ cup plain flour
  • ½ teaspoon baking powder
  • 1 cup rolled oats
  • ½ cup raw cacao nibs
  • ½ cup currants
  • pinch of sea salt
  • 1 egg – lightly beaten

Makes 12 cookies

What to do

Preheat the oven to 180°C

Line an oven tray with baking paper.

Place the butter and rice syrup in a small saucepan to melt over a low heat. Remove from heat and add the vanilla extract – stir through.

In a separate bowl, combine the flour, baking powder and oats. Stir to combine. Add the remaining dry ingredients, then pour in the melted butter and rice syrup and stir thoroughly.

Add the egg and stir well to combine.

Place tablespoons of the mixture on the prepared tray. Spread them evenly, allowing room between each one to spread a little. Use a fork to press them down slightly.

Bake for 12 – 15 minutes or until they turn golden.

Place on a wire rack to cool.

Store in an airtight container.