www la borsa facile it Looking for a crunchy chocolate chip healthy(ish) biscuit then look no further. Cookies/biscuits are a very personal thing and I find what I want from a cookie changes depending on my mood. Sometimes I want a soft gooey cookie and other times a crunchy biscuit, a dunkable, sandwichable, crumbles when you eat biscuit.
source I have developed my gooey recipe which I adore but recently I have been all about the crunchy biscuit, so I have been working on this recipe and again focusing on making it as healthy as possible while still being naughty and delicious. So these are my vegan, gluten-free, refined-sugar-free and super easy chocolate chip biscuits. They have been my go to treat for this past month, I made a huge batch and put them in the freezer and have been grabbing one out each morning for my mid morning snack, they are heavenly with a cup of tea
go to link They are a firmer, cruncher cookie so they travel well and they make for excellent dunking and are pretty insane to dip into chocolate icing, ice cream and mousse. These cookies even pass the husband test, my husband can eat everything no intolerances. He loves all my savory foods but getting him to choose my refined sugar free options is not always a success but these are a winner.
- 3 tbs coconut oil melted
- 2 tbs ground flaxseed
- 3 tbs ground psyllium husk
- ¼ cup brown rice syrup
- 1 tsp non-dairy milk
- ½ tsp vanilla extract
- 1/3 cup brown rice flour
- 2 tbs tapioca flour
- ½ tsp bicarbonate soda
- 1 tsp cinnamon
- pinch salt
- ¼ -1/3 cup chunky chocolate chips
- Preheat the oven to 350 degrees (180c)
- Mix the coconut oil, flaxseed, psyllium husk, brown rice syrup, milk, vanilla together.
- Sift in the flours, bicarbonate of soda, cinnamon, salt and chips.
- Roll the mixture into a log, make the log width the size you want your cookies to be. I go for around 2 inches.
- Place the log in the fridge for at least 15 minutes.
- Place greaseproof paper or silapat on a baking tray and take the log out of the fridge. Using a sarated knife cut the log into discs, about 1 cm thick and place on the baking tray.
- Pop in the oven and bake for 10-15 minutes.
- Leave to cool in the tray and after 10 minutes move to a cooling rack.
- Keep well in a air tight container for few days or freeze.
- Makes 5-10 depending on size