These thin and crunchy biscuits are easy to make (not very fast since unless you have 3 ovens you have to make several batches) but really good and suitable both for those who follow a vegan or gluten-free diet and for those who are lactose intolerant.
Ingredients for 22 large thin biscuits:
- 1 tablespoon ground flaxseed
- 3 tablespoons of warm water
- 150g gluten-free oatmeal
- 1 teaspoon baking powder
- A pinch of salt
- 105g of melted coconut oil
- 95g + 2 tablespoons of coconut sugar
- 1 and a half teaspoon of pure vanilla extract
- 2 tablespoons sweet syrup (maple, agave, honey, or calorie-free)
- 220g vegan chocolate chips
Preparation :
First of all: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of warm water and let it sit for 15 minutes.
- Preheat the oven to 180° and prepare a large pan with baking paper
- In a bowl mix together the flour, baking powder and salt.
- In another bowl mix coconut oil, sugar, vanilla, sweetening syrup and flaxseed previously dissolved in water
- Combine the dry ingredients with the wet ones and mix as best you can trying to eliminate any lumps then add the chocolate chips and distribute them well in the mixture.
- With a spoon (ideal for making scoops of ice cream) take some quantities of the mix and place them well spaced on the pan (to give you an idea, there shouldn't be more than 6 biscuits on a large pan, they spread a lot during cooking)
- Bake about 14 minutes, let them cool 10 minutes before removing them from the baking paper. (Repeat like the other parts of the dough, about 22 biscuits are obtained, therefore three batches plus one for 4).
Each biscuit : 160 Kcal | 20g Carbohydrates (12g Sugars and 2g Fiber) | 10g Fat (7g Saturated) | 2g Protein
