Chocolate chip cookies

Chocolate chip cookies

Chocolate chip cookies
  • Low phosphate
  • Low potassium
  • Low protein
  • Low salt
  • Dessert
  • Snack
  • 1 hour or less
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Chef

Lizzie Morey
Lizzie Morey

Kidney Kitchen Chef

These delicious chocolate chip cookies make an occasional, homemade treat the whole family can enjoy, as they’re lower in salt, potassium, and phosphate than most shop-bought biscuits.

Ingredients

50g ground almonds

140g plain flour

50g sugar

125g unsalted butter, cubed

100g milk, dark or white chocolate chips

Method

  1. Step 1

    Place the ground almonds, flour and sugar in a food processor with a blade attachment. Pulse the mixture until combined. Add the cubed butter and pulse again briefly until the mixture starts to form a breadcrumb-like texture.

  2. Step 2

    Tip into a bowl and using a spoon, mix in the chocolate chips. Bring the mixture together into a ball with your hands. Transfer onto a floured work surface, then flatten the dough ball roughly into a rectangle shape. Wrap in cling film and put in fridge for around 30 minutes.

  3. Step 3

    Pre-heat oven to 190°C / 170°C fan / gas mark 5. Line a baking sheet with greaseproof paper. Place the chilled dough onto a floured work surface and roll out the dough to a thickness of roughly 5mm. Cut out the cookies with a cutter of your choice (we used a 6cm cutter, which made 20 cookies) and lay on the baking tray. Continue cutting and re-rolling the dough until you have used up all the mixture.

  4. Step 4

    Bake for around 20 minutes, or until lightly browned around the edges. Allow to cool on the baking sheet.

Food facts

Serving sizes are based on adult portions.

Chocolate chip cookies: 2 cookies per portion

Here is a guide for children:

Toddler (age 1-4): ¼ portion (½ cookie)

Young child (age 5-9): ½ (1 cookie)

Older child (age 10-13): ¾ (1½ cookie)

Teenagers (14+): 1 (2 cookies)

Some children do have bigger appetites than others. You child’s portion may need to be changed to fit their typical diet if you think the recommended serving sizes are too large or small. We would advise speaking with your dietitian prior to increasing the serving size if your child has struggled to manage potassium or phosphate.

Flour and sugar are the main sources of carbohydrate, and the value has been provided for those trained in insulin adjustment.

This recipe is low in potassium, when following ingredient quantities and serving sizes. It is also low in phosphate, but does contain some, mainly from the chocolate and ground almonds, so if you have been prescribed a phosphate binder, take as directed.

This recipe is high in fat and sugar, so it is best to only eat occasionally as a treat. You could use a low-fat spread / margarine in place of butter to reduce the fat content.

Use gluten-free flour.

Replace butter with vegan alternative and ensure chocolate is vegan.

This recipe has been kept as low in cost as possible, but ground almonds can be expensive, so you could replace with the same quantity of flour to keep costs down further.

Once cooled, store in an airtight container for 3 days.

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