I’ll be completely honest from the start: these did not turn out how I wanted them to. I wanted the squidgy, half-baked cookies like Millie’s Cookies (is that still around? I haven’t seen one for ages). I wanted cookies that spread into huge circles and I wanted to put them in the microwave so they go soft and bendy and the chocolate melts.
These are not it.
The problem I had was that I was trying to find sugar-free cookies. I have the most perfect white chocolate chip cookie recipe that I got from one of my food technology teachers at secondary school but I’ve been really interested in trying to find recipes with ‘sugar alternatives’, so I wanted to swap the sugar in that recipe for something else- which isn’t as easy as it sounds.
I ended up winging it a bit and surprisingly, these biscuits aren’t half bad. They aren’t as ‘doughy’ as usual cookies, but they’re still soft in the middle and they aren’t overly sweet. The maple syrup adds a really unique flavour, slightly sharp, but overall it works really nicely. They’re like a cross between cakes and cookies, but that doesn’t work as a portmanteau (cakies? cooke?) so we’ll leave them as cookies.
Now I know, I know- I’m lying when I say this is sugar-free (clickbait post title sorry). White chocolate and maple syrup is loaded with sugar. I get it. Good luck finding a sugar free chocolate chip cookie recipe. So to be more specific, this recipe doesn’t have quite so much sugar (still better for you than normal, sugar-loaded cookies!). Maple syrup is high in sugar, but it releases energy slower than refined sugars (like caster sugar), so there isn’t a sudden spike in sugar levels and the body finds it easier to break it down (all good news). Of course, you can omit the white chocolate entirely and this will cut down the sugar level.
I’ve actually put half of the cookies I made in the freezer before I baked them so I get to enjoy them again later (I swear I’ve got an entire drawer in my freezer of things I’ve ‘baked for later’). I had fun with this recipe and I quite liked cooking without refined sugar, so if you’ve got any of your own sugar-free recipes, send them my way!
* * *
MAKES 18 biscuits
▪ Will keep for three days in airtight container
100g melted butter
75ml maple syrup
200g self-raising flour
½ tsp baking powder
50g pecan nuts
75g white chocolate
1 Pre-heat the oven to 180°c/350°f/gas mark 4. Line a large baking tray with a sheet of greaseproof paper.
2 Beat together to melted butter and maple syrup in a large bowl using an electric whisk until combined. Add the egg and mix in, then slowly add the flour and baking powder and beat this in until the mixture is smooth.
3 Roughly chop the pecan nuts and the white chocolate into chunks. Use a wooden spoon to stir these into the dough mixture.
4 Using a teaspoon, scoop out generous spoonfuls of the mixture and place onto the prepared baking tray and press down gently. Leave enough space between them to allow them to spread.
5 Bake in the oven for 10-15 minutes or until the biscuits are just golden brown at the edges and still squidgy in the middle. Cool on a wire rack. ▪