One of my biggest frustrations after I started this diet was having to walk past those cookie stalls you get in shopping centres, knowing that there was no point in me even looking. It’s not that I’m the Cookie Monster in disguise, you understand…. it’s just, well, cookies.
But finally, after much deliberation and after a few hours on Google, I have found a recipe that turns out very similarly to those deliciously chewy, sticky cookies.
I used broken up caramac bars in my recipe, but if you are one of the lucky ones who can eat a particular variety or brand of chocolate, then you can use that instead. As an alternative, any safe nuts would be good, or crystalised ginger if you can tolerate it, or even mini marshmallows (although they would crystalise rather hard when cooked and cooled).
The mix can also be split prior to adding the caramac/etc. and a selection of different toppings added – I used some ‘proper’ chocolate so that non-OFG family members, who do not like caramac, could also enjoy some cookies.
Makes 10 – 15 cookies depending on size
170g butter or a dairy-free alternative, melted
200g soft light brown sugar
120g caster sugar
15ml/1 tablespoon vanilla extract
1 egg yolk
250g plain flour
2g/half a teaspoon bicarbonate of soda
up to 300g caramac bar pieces or safe chocolate pieces or nuts or ginger, as desired/safe for you, or similar quantity by volume of mini marshmallows – about two good handfuls-worth.
1. pre-heat oven to around 160 degrees. This is very important as if the cookies don’t cook quickly enough they will spread too thinly and will go crispy rather than chewy. Grease and line cooking tray(s).
2. mix melted butter and sugar
3. add vanilla and egg/egg yolk to butter & sugar, and beat with a whisk until creamy.
4. add flour and bicarb of soda and mix until well combined.
5. at this point, if you plan on using two or more ‘fillings’, split your mixture, and break up, cut or crush your caramac etc. into small splinters/pieces.
6. fold the topping(s) into your cookie mix
7. working quickly, spoon or pour blobs of your mix onto your lined baking tray, being aware that they will spread a lot – a blob 2 to 3 inches across will expand into a cookie around 6 inches in diameter. Do not fill more trays than you can fit into your oven – if you cannot bake all the cookies at once, leave the mix in the bowl rather than putting it onto trays.
8. put in your pre-heated oven and bake for 15 minutes or until golden on the top and slightly crisp at the edges. Free the cookies using a thin spatula or palate knife and place on a rack to cool.
9. these cookies will go rather crisp if left for too long, but if your house is anything like mine, they won’t last more than an hour!