Continuing with my resolution to eat healthy this year, sometimes it gets pretty challenging to ensure that the food you toss up is not too bland. While its easy to toss up a whole-some healthy fare for meal-times, it becomes difficult to ensure that snack breaks are also spot on healthy.
This cookie recipe is for those health snack times ..when you are not too hungry for a meal or when you are craving for some sweet-nothings. And what better – its minus refined flour or sugar or butter.
I have been recently experimenting with a lot of keto-friendly recipes that retain flavour, texture and taste and this one came out right on top.
Since i started to watch my weight, I have been using Almond Flour a lot instead of refined flour, especially for baking. Almond flour is considered as one of the best flour for weight loss because, unlike wheat flour, it is low in carbs and has an extremely low glycemic index due to which it reduces sugar levels in the blood, ultimately leading to weight loss. In this recipe, i combined it with coconut flour to give it a beautiful aftertaste.
The other change i made was to replace refined sugar unpolished coconut sugar and the results were spectacular. And thirdly, i used a bit of extra-virgin olive oil as fat instead of butter. So you can try this gluten-free recipe without a bother in your kitchens. These cookies stay well for long when stored in airtight jars.
Ingredients
– 3/4 cup Almond Flour
– 1/4 cup Coconut Flour
– 1 Egg
– 1/2 cup coconut sugar
– 1/2 cup unsweetened cocoa powder
– 2 tbsp of Extra-virgin Olive Oil / cold-pressed coconut Oil
– 1/2 cup dark chocolate unsweetened choco-chips
– 1 tsp baking soda
– 1 tsp Vanilla Essence
– A pinch of salt
– 2 tbsp Almond milk (Optional)
Process
1. Turn the oven to pre-heat at 180 degree Celsius. For the wet ingredients, in a large bowl, mix the sugar with the egg, vanilla essence & olive oil and mix very well
2. Take a sieve and add the almond and coconut flour, baking soda, cocoa powder and salt and combine with the wet ingredients
3. Add the choco-chips and mix the ingredients till it forms a dough like consistency
4. If the mixture looks a bit dry, add the almond milk one tbsp at a time till you get the right consistency that can be made into dough balls. Let the mixture rest for 15-20’minutes as it will give the almond flour time to hydrate.
5. Now form small balls and place them on the parchment paper over a tray a little apart from each other. Flatten the balls slightly with your palm or the back of the spoon to give it a cookie shape.
6. Bake the cookies for 10-12 minutes incase you need it to be chewy inside and crisp outside or 15-20 mins incase you want to keep it totally crisp
7. Once done, let the cookies cool on a steel rack and then store them in air-tight containers
Enjoy these gluten & guilt-free cookies along with coffee or evening tea or as snack breaks.
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Food 4 D Soul 