Have you seen the new Cherry Ripe Cookies in Woolworths? While they are tempting in their shiny red packet, one look at the nutritional panel will get you to put them straight back down on the shelf again…and back away slowly – they are really high in sugar, high in carbs, and have a huge ingredients list.
We created a low carb, sugar-free version of these cookies which absolutely hits the nail on the head! They make a great treat with a tea or coffee and really curb the chocolate craving. And because they are sugar-free, low carb and made with lots of nuts and seeds, we’ll go as far as to say they are healthy enough to enjoy occasionally for breakfast!
Makes 20 mini cookies or 10 large cookies
- 1/2 packet of our Low Carb Cookie Base Mix
- 1/3 cup desiccated coconut (40g)
- 1/3 cup cocoa powder (30g)
- 100g chopped dark chocolate
- 1/4 cup milk of choice (60ml)
- 1/3 cup melted butter (70g)
- 150g frozen cherries (Woolworths has these in the frozen berry section)
- Preheat the oven at 160 degrees and line a flat baking tray.
- Microwave or heat the cherries on the stove until defrosted and they release some liquid. Push the cherries with a fork to release the water, then drain them over the sink in a sieve. You want to squeeze out as much water as you can (but a little moisture will be fine!)
- In one bowl combine the dry ingredients (cookie mix, coconut, cocoa powder, chopped chocolate).
- In another bowl, mix together the milk and melted butter, and add to the dry mix along with the drained cherries. Combine well.
- Using a tablespoon, scoop and roll the mix into 20 small balls, pressing them flat and shaping them round in your hands.
- Bake for 12-15 mins or until golden brown and cool on rack. If you’re making the bigger cookies, you’ll need to give them an extra 5 minutes, but I made the mini cookies which took no more than 15 mins.
- Cookies can be kept at room temperature for 2 days or stored in the fridge for up to 5 days.
Tip: For leftover frozen cherries, I love warming a few up and drizzling with melted dark chocolate and a sprinkle of coconut for a special treat.
You only need half a packet of the cookie mix so you can save the other half for something else.
For more great low carb, sugar-free, gluten-free recipes, visit annaslowcarbkitchen.com.au/recipes