Our healthier recipe of this favourite tea time treat uses sugar alternatives and is low in saturated fat. You could add one of these biscuits to a post-party goody bag for kids, too.
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Ingredients
- 30g agave nectar (see Know-how)
- 50g palmyra jaggery (see Know-how)
- 1 medium free-range egg
- 65ml olive oil
- 150g plain flour
- 1/4 tsp bicarbonate of soda
- 75g dark chocolate chips
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Method
- Heat the oven to 180°C/fan160°C/ gas 4 and line 2 large baking sheets with baking paper.
- In a bowl, beat together the agave, jaggery, egg and oil until combined. Fold in the remaining ingredients with a pinch of salt until combined.
- Spoon 12-16 heaped tablespoonfuls of the cookie dough onto the prepared baking sheets at 5cm intervals. Bake for 6-8 minutes until golden and almost firm to touch, then lift the baking paper and cookies onto a wire rack to cool.
Nutrition
Traditional version (28g)
134kcals, 7.2g fat (4.5g saturated), 1.5g protein, 16.5g carbs (10.5g sugars), 0.8g salt 0.6g fibre
delicious. makeover (28g)
113kcals, 5.2g fat (1.7g saturated), 1.8g protein, 15.2g carbs (7.8g sugars), 0.7g salt 0.6g fibre
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