Refined Sugar Free Choc Cookies

Who doesn’t love a little cookie with a cuppa? Chocolate cookies are normally laden with saturated fat, sugar and all sorts of preservatives and additives. Here, we have come up with a cookie which tastes good, but contains healthier fats and uses Natvia instead of sugar. Natvia is a  natural sugar replacer which is derived from a plant and fruit sugars.

If however you wish to use sugar and butter then just substitute these into the recipe.


Chocolate Cookies

Serves 25

Time: 10 mins cooking, 10 mins preparation, 30 mins chilling time.


120g unsalted margarine

2 eggs

¾ cup Vitarium chocolate flavour

4 tbsp Natvia

125 grams plain flour

6 tablespoons cocoa

1/2 tsp bicarb soda


Beat margarine and eggs in a large bowl until pale and fluffy.

Add vitarium powder and Natvia and continue beating.

Into this bowl, sift cocoa, bicarb soda, flour and fold through until wet and dry ingredients are thoroughly incorporated.

Mixture should form a dough.

Form into two logs 4 cm in diameter and wrap tightly in cling film.

Chill for 1  hour before baking.

Preheat oven to 170 degrees celsius and line a baking tray with baking paper.

Remove cling film from logs

Using a sharp knife, slice thin discs (approx ½ cm thick) and place on baking tray. Allow some room for spreading.

Bake for 10 mins. Cool on a wire rack.

Tips: If you like thicker biscuits, cut thicker slices and increase the cooking time by approximately 3 minutes.

To add sweetness, add 1 cup sultanas to the mixture.


7 thoughts on “Refined Sugar Free Choc Cookies

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  4. they look great. However can you really call a cookie healthy if it contains margarine? I personally think margarine should be avoided at any cost. Which one have you used that you find to be a healthy one? I wonder if it could be substituted for coconut oil. Thanks for the recipe will be trying a few variations of it 🙂

    • Hi Mirna, thanks for stopping by and thanks for your comment. It’s such a good question: Butter vs margarine? I will attempt to provide my reason for isomg margarine for this cookie, and from there you can make your own choices.

      There has been extensive research done on heart disease (the number one cause of death in Autralia) which has found that a diet high in saturated fat such as that found in butter can significantly increase your risk of developing heart disease. The evidence of this is strong and extensive.

      On the other hand, there is some evidence to suggest that consuming hydrogenated vegetable oils may increase the risk of developing cancer,although the research is not as extensive nor as strong (some studies have found that hydrogenation does not increase the risk of cancer).

      We are still dicovering so much about nutrition every single day, and hopefully one day will find the definitive answer. Until then, we (the chef and I) stay away from hydrogenation as much as possible and try and consume a good range of mono and poly unsaturated oils. We ALSO consume butter very sparingly as the chef has a history of heart disease in his family.

      So…Butter or margarine? This should be answered by your circumstances. For example, a 50 year old overweight man with high blood pressure and high cholesterol and a family history of cardiac disease (which increases your risk of developing the disease dramatically) who eats a LOT of fat and uses a LOT of butter, has a far greater risk of dying from heart disease from the saturated fat in butter than dying of cancer from hydrogenated vegetable oils.

      If on the other hand you had someone who had a strong history of cancer in the family, their risk of dying from cancer may be higher than dying of heart disease.

      So what does this leave for the average joe? I think the ‘everything in moderation’ is the key here. Having a cookie with a small amount of margarine in it isn’t going to be detrimental, unless you were having them every day? If you enjoy butter and would prefer to have a more natural source of fats, then that’s fine too! As long as it’s in moderation!

      I hope that this has explained our point of view. I originally had written in the recipe ‘Margarine OR butter’ although I had someone ask me why I would suggest butter. So hopefully with the science of nutritional biochemistry, we will find our which one is best in the not too distant future! I hope! If you have any more questions, please don’t hesitate to reply.

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