This easy recipe makes fudgey low fat chocolate cookies. They’re a great family treat or dessert.
Preparation time: 7 minutes Cooking time: 15 minutes Difficulty rating: Easy
Makes 12 servings
- 3 tbsp (60 grams) unsalted butter
- 2 eggs
- ½ cup plain yoghurt
- ½ cup golden syrup
- 1 cup cocoa
- 1.5 cups self-raising flour
- ½ cup plain flour
- 1 ¼ cups sugar
- Preheat the oven to 180C.
- Grease 2 biscuit trays.
- Melt the butter and mix with the sugar.
- Add in the golden syrup, then the whisked eggs and yoghurt.
- In a separate bowl mix the cocoa and flours. Use a whisk to mix them to save time on sieving all these ingredients separately.
- Combine cocoa flour mixture with wet mixture and stir until just combined. The mixture will be gooey and fudgey rather than biscuity. Use two spoons to place spoonfuls of the mixture onto the greased trays.
- Place in the oven. They will double in size but remain moist and fudgey on the inside, so they do not feel like a low fat cookie at all and you will be satisfied by one due to their enormous size.
- Leave to cool and then place in an air tight container. Will keep for up to a week (if they last that long!)
- Great to have as a treat or dessert without feeling like you’re eating a low fat cookie recipe.
- To make these low fat chocolate cookies more nutritious, use wholemeal flour instead of white flour for a fibre boost.
- For birthday parties, or other more indulgent special occasions, you can also add in half a cup of small chocolate chips to make double chocolate chip cookies.
Nutritional analysis per serve:
|Total fat||6.52 g|
|Saturated fat||3.83 g|
|Total sugars||33.44 g|
- AusNut. Nutrient Database. 2007. [cited 27 April 2012]. Available from: URL Link