SAGANÀ Soft Chocolate Chip Cookies


125g SAGANÀ Salted Coconut Spread, melted
100g SAGANÀ Coconut Sweetener (or more according to taste)
2 tablespoons SAGANÀ Coconut Nectar
2 teaspoons pure vanilla extract
1 egg (for vegan alternative, use vegan egg)
200g all purpose or plain flour or gluten free flour (if using gluten free, add 1 tsp xanthan gum)
1/4 teaspoon baking soda
125g chocolate chips (dark or milk chocolate)



Preheat oven to 175°C or 160°C fan. Microwave the butter for about 30 seconds to just barely melt it or melt in a pot. Beat the butter with the sweetener until sweetener has dissolved.

Pour in the nectar, vanilla and the egg, and lightly beat until just mixed through. Add the flour, baking soda, mixing until combined. If needed, add in one tablespoon of the 'extra' flour at a time until the dough is still soft but easy to handle and firm enough to form one large ball (the dough should not be dry).

Fold in the chocolate chips. Scoop out balls around the size of a large walnut and arrange them on a lined baking sheet with parchment paper. Press down to flatten them a little. Bake for about 10 minutes. The cookies will look pale and puffed up, but should be golden around the edges.

DO NOT OVER BAKE or your cookies will become hard once they have cooled. Allow to cool on the baking sheet for about 30 minutes.