Hi-hi! It’s me again, Sasha the tooth-fairy! Thursday is blog day, and because everyone really enjoyed the sugar-free muffin recipe we shared a few weeks ago, I’ve decided to share another recipe with you today; one of my favorite – a Giant Cookie recipe that’s sugar-free, too. After all, what’s the point of eating just a small cookie? Hah!
You might be familiar with Imani already. She’s a young girl who lives in Kenya, and Rose wrote a series of books about her called ‘Life with Imani in Kenya’. In her book ‘You Are My Little Sunshine’ about Imani’s memories of her grandmother, Imani remembers baking with her grandmother. Of course, the next time I visit Imani we’re going to make these Giant Cookies – I can’t wait!
And so, here’s the recipe for my favorite sugar-free Giant Cookies!
What you’ll need:
1/2 cup unsalted butter
1/2 cup honey
1 large egg (or 2 small ones)
1 tsp vanilla extract
3 cups baking flour
1/3 cup milk
1/2 cup crushed nuts (of your choice - optional)
1 slab sugar-free chocolate (to melt over cookies)
What to do:
1 - Preheat your oven to 375-F (190-C).
2 - Grease two, large, flat baking trays.
3 - Sift your flour into a large mixing bowl.
4 - In a separate bowl add your melted unsalted butter, honey, vanilla extract, milk and crushed nuts together. Combine them thoroughly.
5 - Beat your egg and then add it to your wet mix.
6 - Make a volcano in the center of your flour, and then pour the wet mix into the hole of the volcano, gradually mixing all of the ingredients until you have cookie dough.
7 - Make balls a little larger than a golf ball but smaller than a tennis ball from your dough.
8 - On wax paper, press the balls down until they resemble large cookies, just a centimeter or two in thickness.
9 - Using a metal egg-lifter or spatula, move the pressed raw cookies onto your greased baking trays.
10 - Place the baking trays into your preheated oven for around ten to fifteen minutes, until the cookies are golden brown.
11 - Once your cookies are well-baked, remove the trays from your oven and allow them to cool. Once cool to the touch, use your metal egg-lifter or spatula to transfer them to wax paper on a plate.
12 - While they cool, melt your sugar-free slab of chocolate in a pan on a low heat on your stove top. To do this you should break the slab into small blocks and continuously move them around in the pan, so they do not burn.
13 - Once the chocolate is melted, use a spoon to drizzle it over your Giant Cookies.
14 - Allow the chocolate to become firm again, and then remove your cookies from the wax paper and place them in an airtight container – of course you’ll need to eat a few first, though!
And there you have it – my favorite Giant Cookie recipe! And they’re sugar-free, too, so they’re a little kinder on the tummy (inside and out)!
Please let me know if you make any of these yourself – leave us a picture in the comments on Rose’s Facebook page, and tell us what you think. Of course, if you have any recipes to share with us we’d love to hear about them, too. You can send them to me via my page on Rose’s website.
Well, here’s wishing you an awesome weekend ahead!
Until next time, keep shining,
You Are My Little Sunshine