Okay so I may have gone through a little teeny tiny bit of a cookie phase a couple of weeks ago. However, I have come up with a brilliant theory to get around this.
Calories from homemade food don’t count.
These have an ingredient you wouldn’t necessarily expect to see in a cookie recipe, but for some strange reason, it works. And it works really quite well. You see when I was mixing the oil with the sugars, it just didn’t even begin to ‘cream’ like it does with a spread or butter; not even close. It needed something to give it a creaming effect, so I decided to ‘yolo’ it (I still hate that term) and see how some soya yoghurt would work and bingo. At this stage it at least looked a bit better. How it would bake was another thing but I continued anyway, not really holding out much hope at this point.
They came out of the oven still pretty soft. ‘ugh’ I thought. It hadn’t worked. I mean they tasted nice, but they weren’t a crisp cookie like how I wanted them to be. I left them to cool properly and hey presto. Crisper at the edges with a little chew in the middle still. And the next day? Even better. I can’t vouch for how they are after more than 2 days because neither time I made these did they last that long. And no, I don’t share my cookies either. Because calories of homemade food don’t count….right? Right.
I also opted for coconut oil instead of a vegan or dairy free spread because, quite honestly, I am drowning in the stuff. Not a bad problem to have at all, but I do need something to use it in in an attempt to shift some of it! So the choice of coconut oil was me saving myself some money of buying more spread just to make cookies. Because let me tell you, this baking malarkey isn’t always the cheapest of hobbies! Thankfully I have been gifted a lot of products over the years though which allows me to experiment at a not-too-drastically-expensive rate – hence the boat load of coconut oil!
Apologies for the lack of images to go with this recipe – my laptop kindly wiped 90% of its entire data a couple of weeks back.
- 30g coconut oil, solid
- 30g coconut sugar
- 40g granulated sweetener
- 30g plain soya yoghurt
- 50g wholemeal spelt flour
- 1 tsp pea protein*
- 1/16 tsp xanthan gum
- 1/4 tsp bicarbonate of soda
- Preheat the oven to 170C. Prepare a baking sheet by lining with baking paper.
- In a bowl, add the coconut oil, coconut sugar and granulated sweetener. Microwave for 15 seconds to soften the coconut oil, but not melt. Mash it together to form a grainy slush like mix. Add in the yoghurt and beat with an electric mixer until combined and paler in colour – a couple of minutes.
- In a small bowl, combine the flour, pea protein, xanthan gum and bicarbonate of soda. Add a tablespoon of the flour mix to butter-sugar mix and beat with the electric mixer. Add in the remaining flour mix and combine with a spoon.
- Pick off walnut sized balls, roll into balls, flatten and place on the prepared baking sheet. You should get 9. Bake for 18-20 minutes. Allow to cool. These are best eaten the next day.
Macros (per one of 9): 64 calories, 7.5g carbs (3.4g sugars), 1.1g protein, 3.6g fat, 0.8g fibre
- If you’ve not got pea protein, chickpea flour or corn flour would be your best bet although I can’t vouch for it working as well as I haven’t tried this myself.
- I wouldn’t recommend subbing the soya yoghurt for greek or natural yoghurt as these bake differently and will likely just make for a less than ideal texture! But if you do decide to, let me know how you get on.
- In place of the granulated sweetener, I would recommend caster sugar, and in place of the coconut sugar, I would recommend either light muscovado sugar or light brown sugar.