Trying to replicate one of my kid’s favourite dessert recipes they have at an American-Italian restaurant they love downtown here in Hong Kong was no easy task! As always, the trained chef in me loves a challenge and so once again I set out to ‘upgrade’ the decadently delicious Chocolate Chip Skillet Cookie. Something about serving this up warm with vanilla ice cream (it’s great without it too) to a table full of family, or guests to all share at a dinner party makes people beam with excitement! My cookie doesn’t disappoint. You wouldn’t know it’s grain-free (which automatically means gluten-free), dairy-free, and low sugar (I’ve swapped out white flour for almond flour and use ⅓ Cup coconut sugar in place of 1 cup of white sugar!) I also swapped out regular sugar-laden milk chocolate chips for keto-friendly sugar-free dark chocolate chips. This GREATLY reduces the sugar load in the cookie and the spike and crash the kids get when having it at the restaurant. I have a sugar-free option too using powdered erythritol. My kids don’t like the cooling sensation, nor the taste of erythritol in baked goods, so coconut sugar is for this occasional treat. I hope you enjoy this as much as we do.
I have sneaked in some extra fiber to feed our good gut buddies. Fiber also helps to slow the release of glucose into the bloodstream. Likewise, I’ve used healthy fat such as coconut oil which also helps to blunt a sugar spike. While this is by no means a ‘health food’ I’ve tried to mitigate as much sugar as possible without compromising on taste. if it tastes “weird” my kiddos won’t eat it. When it tastes THIS good, they will, and I can feel better about it and enjoy some too! Lastly, I’ve included a couple of options below too, so check those out if you wish to make this dessert more of a grown-up choc-coffee version, which I personally love. Remember if you make it to tag me on Instagram: @thrivewithpriscilla