Recipes Baking Sugar-free Gluten-free

Nothing is better than starting the new year with resolutions you can actually keep. A healthier lifestyle, for example, or eating sugar-free, is quite difficult to keep if you can't eat anything sweet afterwards. So it is important to allow yourself a treat now and then, and of course you can do this with these gluten-free chocolate chip cookies without refined sugar.

Recipe

Gluten-free chocolate chip cookies

Eating sugar-free can be quite difficult to keep up. Fortunately, there are delicious recipes like these that consist of natural sugars. Every once in a while you have to treat yourself!

Course	In-between
Kitchen	Dutch
Servings	10-12 cookies

Preparation time

Preparation time	20 min
Total	50 min

Ingredients

100 grams of buckwheat flour
100 grams rice flour
120 grams medjoul dates (pitted)
90 grams of coconut oil
1 teaspoon vanilla extract
1 teaspoon tartaric acid baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
pinch of salt
50 ml vegetable milk (soy milk or almond milk)
160 grams dark chocolate (e.g. Vivani 92% cacao, with coconut blossom sugar)
possibly 1 tablespoon of honey

Gluten-free chocolate chip cookies

Preheat the oven to 170 degrees
Put all dry ingredients in a bowl (buckwheat flour, rice flour, baking powder, baking soda, cinnamon, salt). Pit the Medjoul dates and grind them in a food processor.
Melt the coconut oil
Add the coconut oil together with the vegetable milk and dates to the flour and let the food processor knead in a nice dough in about 5 minutes. Now also add the tablespoon of honey if you like a little sweeter.
Knead the dough with your hands; If it sticks too much, add some rice flour and if it doesn't want to stick you can add some milk. Roll or push the dough flat to about half a cm thick. Take off the cookies with nice shapes and place them on a baking sheet (it may be that you "have to" fill 2 baking trays with the cookies).
Bake nicely golden brown in about 18-20 minutes and let the cookies cool for at least half an hour
Melt the chocolate au-bain-marie. Take a spoon and dip the cookies one by one in the chocolate and place them on a baking paper. Repeat this until the chocolate is used up and and let the chocolate harden (eg in the fridge).
When you pack them airtight, the cookies are still tasty after 3 days!

Kookstand Voorkomt dat je scherm in slaapstand gaat

Print recipe