These biscuits imported from America are really delicious and there are many different recipes around but this one that I am proposing today, in addition to being easy, does not include the use of sugar or ingredients of animal origin, so it is really healthy as well as good and suitable for coeliacs, vegetarians and vegans.
Ingredients for 12 biscuits:
- 175g of sifted gluten-free flour
- 115g of granulated sweetener
- 150g of brown granulated sweetener (such as Sukrin Gold)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 96g of melted coconut oil
- 60ml of unsweetened vegetable milk of your choice
- 1 tablespoon of vanilla extract
- 175 of vegan sugar-free chocolate chips
Method:
- In a large bowl combine the granulated sweeteners with the melted coconut oil and salt.
- Add the vegetable milk and vanilla extract and mix well until all ingredients are combined and the sugar is at least partially dissolved.
- Sift the flour and baking soda and mix everything together, with a spatula also combine the chocolate chips.
- Cover with plastic wrap and place in the freezer for 40 minutes
- Preheat the oven to 175° and prepare a tray with baking paper.
- With an ice cream spoon, form balls of dough (12) and arrange them well spaced on the baking paper
- Bake for 11-14 minutes until the cookies are golden brown (do not overcook or they will be tough). Let them cool 10 minutes before removing them from the pan and letting them cool completely.
- They keep in an airtight container at room temperature for a week and in the freezer for 6.
Each cookie:
191 calories | 19g Carbs (15g Sugars and 4g Fiber) | 13g Fat | 2g Protein
