I often encounter phases in my life when one cookie ingested leads to a continuous daily craving for more, usually at 4pm at the office. But anyone who’s actually watched cookies being made will know how bad it is to give in to that craving every day – there is so much sugar involved!
So when I found out that Natvia, a 100% natural sweetener made of stevia, had a “baking” version, I was excited to see if making delicious, guilt-free cookies was at all possible.
I’m aware of other healthy sugar replacements such as coconut palm sugar. But this type of sugar seems to be marketed as much more “healthy” than it actually is. According to this article, coconut sugar is still 78% sugar, so it seems to me we really shouldn’t be using it as liberally as its marketing suggests… I’ve still got a pack at home I haven’t opened for precisely this reason.
On the other hand, Natvia is not only derived from 100% natural sources, but it’s also totally sugar free and almost calorie free. It doesn’t even have tooth-decaying effects like sugar does.
But how do these cookies taste?
To many of my cookie guinea pigs, these were delicious chewy chocolate chip cookies; they didn’t suspect that they were sugar free since they actually tasted quite sweet. But upon telling them that a sweetener had been used, the testers quickly agreed that there was a slight difference in taste.
This recipe yields very chewy and moist cookies, which I think are delicious – they’d definitely satisfy a cookie craving. Frankly, they do taste different though. They have a slight aftertaste that reminds me of eating mints. And I think that, because the sweetener is so low in calories, the cookies are not as filling as usual – which is a good thing and a bad thing, I suppose. But a tiny shift in taste for a marked improvement in health is a swap I wouldn’t hesitate to make again!
- ½ cup Natvia
- 1 tbsp blackstrap molasses
- 85g butter, melted
- 1 egg
- 2 tsp vanilla extract
- 1 cup plain flour, sifted
- ½ tbsp baking soda
- pinch of salt
- dark chocolate chunks (I used 90% cocoa Lindt chocolate)
- Preheat oven to 165°C.
- In a large bowl, using a spatula, thoroughly mix the Natvia with the molasses.
- Mix in the melted butter.
- Add the egg and vanilla.
- Combine the flour, baking soda and salt in a separate bowl, then mix into the large bowl containing the wet mixture.
- Fold in the chocolate chunks last.
- Line a non-stick baking tray with baking paper. Roll about 1 tbsp of the dough into a ball and flatten onto the baking paper. Repeat until all the dough is used up, leaving space in between each.
- Bake the cookies for about 10 minutes (the outside should be cooked and firm).
- Leave the cookies to cool before tasting (the inside will continue to cook after taking them out of the oven).
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