2 Syn Double Choc Chip Cookies | Slimming World

What better way to start than with some Slimming World friendly 2 Syn Double Choc Chip Cookies for only 2 syns each!? These are *proper* cookies. No using your HEB, no oats or Weetabix, proper gooey cookies!

Despite spending a number of years working in the food industry coconut flour is not something I’d ever used before, but as I’ve been hearing a lot about it recently I decided to try it out.

Choc chip 3

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

Why Use Coconut Flour?

Coconut flour is great to use as a substitute for normal flour. Since Coconut Flouris rich in fibre, it absorbs more liquid than most other flours.

This means, you can reduce the amount of coconut flour (and also the syn value) when you swap with regular wheat flour. We use Sukrin Coconut Flour which you can buy here on Amazon.

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It’s important to note that not all coconut flours are the same. Different brands can vary in density and they can have slightly different absorption abilities. They can even have different syn values.

We only use Sukrin Coconut Flour, as we know it is 3.5 syns per 25g, and we know how much to use to create a recipe successfully.

You can use other brands but please remember to check the syn values and make any necessary adjustments to quantities.

Double Choc Chip Cookies | Slimming World

Self raising and plain flour are usually 4.5 syns per 25g. Coconut flour is a whole syn less for the same amount. You’ll also be using considerably less coconut flour, so it will reduce the syn value even further!

Double Choc Chip Cookies | Slimming World

We use Sukrin Gold which is an all-natural granulated stevia sweetener alternative to sugar with zero calories. You can grab Sukrin Gold over onAmazon UK.

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Sukrin Gold doesn’t have that strange after taste that a lot of artificial sweeteners do! It also shares the exact same sweetness and weight to sugar – which makes it really easy to substitute in recipes like this 2 Syn Double Choc Chip Cookies.

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If you are using a powdered sweetener, then please check how it compares to sugar. In some cases you’ll need to use less, as powdered sweeteners weigh less.

That being said you don’t have to use Sukrin – there are lots of other high quality granulated sweeteners available from the supermarket, such as Canderel Sugarly, and Natvia.

Double Choc Chip Cookies | Slimming World

Please note: This recipe for 2 Syn Double Choc Chip Cookies has been amended as Flora have discontinued the Lighter Than Light Spread. We have used Flora Light as a replacement, but this is an extra 1 syn per 25g. The syn values have been changed accordingly. You can of course try another alternative that has the same syn value as the Flora Lighter Than Light. However we have not tried any others so cannot guarantee the results.

Synning the sweetener

As you will probably know Slimming World have brought out some new recommendations regarding the syn value of granulated sweeteners. Slimming World have confirmed what this change means.

Where there is 1 tbsp or more being used per serving they recommend members count 0.5 Syn per tbsp. If using smaller amounts, like a pinch or teaspoon, there’s no need to worry about Syns at all.

The recipe for this 2 Syn Double Choc Chip Cookies uses approximately 9 tablespoons of sweetener and is divided into 18 portions. That’s half a tablespoon per cookie, so there’s no need to add any syns on for the sweetener itself.

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Double Choc Chip Cookies

Votes: 10
Rating: 4.1
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

cookie 10 minutes 14 minutes

Calories

Weight Watchers

Slimming World 

40kcal 1

Smart Points (Flex/Freestyle)

2

Syns

Per cookie Per cookie Per cookie
Suitable For Freezing icon Gluten Free icon
INGREDIENTS
Please don't take a screenshot. These recipes are updated often!
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INSTRUCTIONS
  1. Preheat the oven to 180 °C
  2. Cream together the Flora and Sukrin Gold. You can use an electric mixer for this
  3. Slowly add one egg at a time to the mixture
  4. Add vanilla, coconut flour cocoa powder and mix well. The mix will thicken a lot when everything is mixed in well
  5. Add baking soda and salt and mix until all ingredients are incorporated
  6. Stir in chocolate chips
  7. Leave the mixture for a minute so the flour absorbs the moisture and becomes a dropping consistency
  8. Line a baking sheet with parchment paper. Drop the cookies by spoonfuls onto the parchment with at least 2 inches apart. There will be enough for 18 cookies
  9. Bake for 12 minutes
  10. Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack to cool.

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough

- Use a container or bag that is suitable for freezing.

- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)

- Make sure it is piping hot all the way through before serving.

IMPORTANT INFORMATION

Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

We kindly ask that you share this recipe via the share buttons and not via screenshots. 

As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

If you use or re-create our recipes we kindly ask:

  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
48 Comments
  1. Just made these but couldn’t get the Sukrin sugar replacement so used Stevia instead. They taste yummy, so nice to have a gluten free SW friendly cookie recipe. Thank you. Will definitely use again and try and order Sukrin on line.

  2. Omg just eating one straight out of the oven and it’s like a delicious warm brownie. Gorgeous. Used sucralose sweetener as don’t have sukrin. Reduced the amount but still a little too sweet.

    1. Hi Sandra,
      Glad you enjoyed them! One of the good things about Sukrin is you can use it exactly as you would sugar, so the ratio is 1:1. This isn’t the case with most other sweeteners so it will be a matter of trial and error before you get the quantity spot on.

  3. Hi, I’m trying to find one of your chocolate cake recipes that used beetroot.
    Not sure if it was a roulade.
    Be grateful for your help.
    Thank-you.

  4. Hi do you have a recipe without coconut flour and sukrin? I’ve got normal flour and sucralose sweetener here and would like to make them using this?

  5. Hi! Firstly thank you for the recipe, excited to try this one. But was wondering if you will be updating it to reflect the syn value for the sukrin? Wondering how many extra syns (if any) to add per cookie. Thank you!

    1. Hi Jo,

      Slimming World guidelines state that you should syn sweetener when using more than half a tablespoon per portion. There are 9 tablespoons used in this recipe between 18 cookies therefore no need to add any extra syns, unless you eat more than one at a time!

  6. Just made the cookies and they have gone a bit flat! 😔 do u think I used too much egg? Look super yummy though love yr page its really helped me stay on track! 😃 xx

  7. What is the ratio of coconut flour used to normal flour want to make mince pies but not sure how much coconut flour I should use

  8. Can you suggest an alternative to coconut flour, I don’t like coconut and I’m guessing the cookies will have a coconut flavour? Kind regards Karen

    1. Hi Karen
      You could use normal flour, but you would have to use a lot more which would increase the syn value. It’s usually about 1/3 of coconut flour to 1 normal flour, or you could try almond flour

  9. Have just made these – delicious! I added a splash of water to mixture as mine was too thick – my eggs may not have been large enough – and used dark chocolate chips. Well worth making! Thank you.

    1. Hi Molly
      You use Sukrin in the same ratio as normal brown or white sugar as it’s the same weight, consistency and sweetness as normal sugar, so the when the original recipe was converted to SW this was taken into account. However if you think it’s too sweet then you can reduce the amount you put in

  10. Hi
    If I am using ordinary flour will the mixture be a lot dryer, as there is more flour than when using coconut flour? If so how would you suggest we get the dropping consistency?

    1. Hi Naomi
      No, it won’t be drier if you are using normal flour. Coconut flour is extremely absorbent, so you only have to use a small amount compared to normal flour. You would generally use 1/4 cup to 1/3 cup coconut flour for 1 cup grain-based flour

  11. Sooooo good, I ate them straight from the oven and burned my fingers but worth it! Great recipe, it worked perfectly for me. Although I should have listened to you about spacing them out properly as they had all melded into one giant biscuit. Which was fine with me.

  12. Little confused because your picture shows bicarbonate of soda, but the recipe and instructions state baking soda. Which one should I use? X

  13. Made these today and they were lovely. I want to adapt it so its not double chocolate – just normal cookies with choc chips in them. Do I just leave out the cocoa? What should I replace it with please?

    1. Hi Jane,

      The cocoa adds some extra bulk to the mixture, you would need to replace it with some extra sukrin coconut flour to compensate – it would be trial and error as we’ve not tried the recipe without cocoa 😊

  14. Have tried making these twice now and they have come out flat both times but I’m following the recipe to the letter, what am I doing wrong ?

    1. Hi Kirsty,

      Make sure you leave the mixture for a couple of minutes so the coconut flour absorbs the moisture – this should help to stop them becoming too flat.

      Hope that helps!

    1. Hi Adele,

      We haven’t tested it without cocoa powder, and you may find you need some extra coconut flour to help bind the mixture – syn accordingly if you use any extra!

  15. Made these the other day, turned out fantastic, very tastey, just wondering if you had a recommendation for keeping them from going soft?
    I stored them in an airtight container with a layer of non stick baking paper inbetween each layer of cookies but after the first day they’ve softened right up in to nearly a cakey texture.

    1. Hi Roni,

      It really depends on the sweetener you use – each brand’s website should have a conversion chart. Sukrin weighs the same as sugar and I would recommend using a properly granulated sweetener rather than a powdered type.

      Hope that helps!

  16. are these crunchy cookies or soft have tried low syn alternatives in the past and they have all been more like cake than crunchy cookies

    1. Hi Sarah,

      You would need to use cocoa powder as it is will affect the consistency of the mixture and the way it cooks without it.

    1. Hi Leah
      Sukrin does not contain milk, it’s made from erythritol. If you didn’t want to use Sukrin gold, you could choose an alternative granulated sweetener. Sukrin can be used in exactly the same amounts as sugar, but other sweeteners may vary in comparison.

    1. Hi Sophie
      The synning of sweetener is explained in the recipe. SW guidelines state it should be synned if you use 1 tbsp per portion. We’ve used 9 tbsps of sweetener, and the recipe makes 18 cookies. That works out at half a tbsp per cookie, so no need to syn. Hope that clarifies the situation.

    1. Hi Sharon
      Coconut flour is available from many of the larger supermarkets, usually on the baking aisle.
      If you decide to use ordinary flour, you’d probably need to use more, as the coconut flour is more absorbent than standard flour. This will obviously affect the Syn values, too.

  17. Hi,
    I made these today but they all melted together into one huge blob!The mixture seemed to be quite runny even when I had left it for a while to absorb,any idea what I may have done wrong?
    Thank you
    Samantha

    1. Hi Samantha
      Did you use coconut flour? It’s much more absorbent than ordinary flour. If you didn’t use the coconut flour that could be the reason.
      We also use medium eggs, so if you used large eggs that might have made the mixture runnier too. Hope that helps.

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