DOUBLE CHOCOLATE VEGAN COOKIES

These double chocolate cookies are delicious!! I mean it.. they turned out better than expected. I love when a cookie has chocolate chips, it’s indeed a game-changer!

These healthy chocolate cookies are gluten free, refined sugar free, dairy free and VEGAN!

I usually use egg in a cookie recipe but I wanted to avoid it this time so the recipe could be vegan as well.

These healthy recipes are not the crunchy type but the soft ones!! I am pretty sure you can add 1 whole egg to the recipe if you prefer and it will give a little bit more crunchiness to the cookie. You could also do a brownie or chocolate bars with this recipe :)

DIABETIC DIET TIP

The macronutrient content on this healthy cookies is awesome! But since I didn’t add any protein content, I would recommend to eat them with a protein shake or a yogurt that has protein content. Because remember protein is always essential on every meal!

So the nutritional facts for 1 cookie are as follows:

3.4gr of protein · 8.6gr of carbs · 2.6gr of fiber · 7.5gr of sugar · 10.5gr of fats

Remember to always have stable blood glucose levels, about 80-120 mg/dL every time you are about to eat.

I hope you try this recipe and you love these cookies as much as I do!

INGREDIENTS

1 cup or 95gr of almond flour
1/4 cup or 30gr of coconut flour
1/4 cup or 20gr of unsweetened cacao powder
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of pink Himalayan salt
1/3 cup or 55gr grass-fed butter or coconut oil
1/2 cup or 70gr of coconut sugar
1/4 cup or 60ml of milk of choice
1 teaspoon of vanilla extract
60gr of dark chocolate chips

STEPS

Pre heat oven at 375F/190C.
In a bowl, mix the dry ingredients together (almond flour, coconut flour, cacao powder, baking powder, baking soda and salt).
In another bowl, mix melted butter or oil with coconut sugar, milk and vanilla extract.
Mix everything together and add the chocolate chips.
Scoop the dough with a spoon (I use an ice cream spoon) over an oven tray with parchment paper. I had dough for 12 cookies.
Bake 9 minutes and let them cool on a rack.

* Store in an air tight container at room temperature or fridge for 1 week.

! ! ! E N J O Y ! ! !

🇪🇸 Spanish:

Os aseguro que estas galletas están deliciosas! Nos duraron 1 día solo…! Son muy fáciles de hacer y se hacen enseguida!

No llevan gluten, ni lácteos ni azúcares refinados y cada galleta tiene la siguiente información nutricional:

3.4gr de proteína · 8.6gr de carbs · 2.6gr de fibra · 7.5gr de azúcar · 10.5gr de grasas

INGREDIENTES

1 taza o 95gr de harina de almendra
1/4 taza o 30gr de harina de coco
1/4 taza o 20gr de cacao puro en polvo
1/2 cucharadita de levadura
1/2 cucharadita de bicarbonato sódico
1/4 cucharadita de sal rosa del Himalaya
1/3 taza o 55gr de mantequilla de vacas de pasto o aceite de coco
1/2 taza o 70gr de azúcar de coco
1/4 taza o 60ml de leche (el tipo que queráis)
1 cucharadita de extracto de vainilla
60gr de pepitas de chocolate negro

PASOS

Pre calentar el horno a 190C.
En un bol, mezclar la harina de almendra, harina de coco, cacao, levadura, bicarbonato y sal.
En otro bol, mezclar la mantequilla o aceite con azúcar de coco, leche y extracto de vainilla.
Mezclar todo junto y añadir las pepitas de chocolate negro.
La masa va a ser un poco pegajosa así que usar una cuchara para colocar la porción de cada galleta en una bandeja con papel de horno. Me han salido 12 galletas.
Hornear 9 minutos y dejar que se enfríen en una rejilla.

* Conservar en un recipiente hermético a temperatura ambiente o en la nevera durante 1 semana.

! ! ! D I S F R U T A D L O ! ! !

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