Double Choc Chip Cookies

Slimming friendly Double Choc Chip Cookies? It’s true! You can enjoy these even when calorie counting or following plans like Weight Watchers.

What’s better than slimming friendly Double Choc Chip Cookies! These are *proper* cookies. No using  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.

Double Choc Chip Cookies | Slimming & Weight Watchers Friendly

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 calorie value) when you swap with regular wheat flour. We use Sukrin Coconut Flour which you can buy here on Amazon.

Double Choc Chip Cookies | Slimming & Weight Watchers Friendly

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 calorie values.

We’ve used Sukrin Coconut Flour, as we know how much to use to create a recipe successfully.

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

Double Choc Chip Cookies | Slimming & Weight Watchers Friendly

Double Choc Chip Cookies | Slimming & Weight Watchers Friendly

We use a granulated sweetener with the exact same sweetness and weight to sugar – this makes it really easy to substitute in recipes like these Double Choc Chip Cookies.

There are lots of high quality granulated sweeteners available from the supermarket, such as Canderel Sugarly, and Natvia.

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.

Double Choc Chip Cookies | Slimming & Weight Watchers Friendly

Please note: This recipe for 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 does have slightly more calories.  

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Double Choc Chip Cookies | Slimming & Weight Watchers Friendly

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Double Choc Chip Cookies

Votes: 19
Rating: 3.68
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

cookie 10 minutes 14 minutes

Calories

WW

Carbs

40kcal 1

Smart Points (Flex/Freestyle)

Coming Soon

Per cookie Per cookie Per cookie
Suitable For Freezing icon Gluten Free icon
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INGREDIENTS
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INSTRUCTIONS
  1. Preheat the oven to 180 °C
  2. Cream together the Flora and sweetener. 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

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

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.

If making this recipe Gluten Free please make sure to check the ingredients that you’re using

Especially things such as; 

- Stock cubes
- Soy sauce - substitute with Tamari.
- Worcestershire sauce - substitute with Henderson’s Relish.
- Etc.

IMPORTANT INFORMATION

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.

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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
37 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. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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.

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

  12. 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 😊

  13. 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!

  14. 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!

    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.

  15. 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

  16. These are amazing! Made some for taster yesterday an had to make another batch today, me and my daughter love them!

  17. How long do these keep for I made them today (Wednesday) an hoping they would last till next week. I have freezed them and was wondering how long they would keep/last for?

  18. Help! I’ve only got Splenda which is a 1:1 sugar replacement, but 135g is more than a box and way over the 9 tablespoons the recipe suggests. Any thoughts what I should do, the children are sooo disappointed

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