Are you looking for a gluten free dairy free cookie recipe? If you are allergic to foods made from flour or you just want a light and quick treat, these gluten-free cookies will make you happy. There’s nothing better than this! You can make them in just 20 minutes. These chocolate cookies are moist on the inside and crunchy on the outside. I think I can call them healthy because they do not contain any artificial ingredients that are found in store-bought cookies. And instead of flour, I used ground nuts. I made these dairy free gluten free cookies with just four ingredients. They taste like chocolate cookies with moist chocolate filling inside but gluten and dairy free.
I came up with the recipe for these cookies by experimenting, as I always do. The experiment turned out perfectly. The cookies tasted moist and crunchy. I left them overnight in an uncovered bowl. In the morning I took a bite and was very pleasantly surprised. They didn’t dry out a bit and didn’t lose their moisture. If you have a sweet tooth, I think you will bake again and again, because it will dissapear in one go. This is the easiest and fastest recipe. It’s worth a try.
The first thing I learned while researching information about this, was that all white flour is full of pesticides. I saw an interview with a farmer. He shared the whole process of growing a mass crop. Wheat is sprayed with glyphosate more than once a year. Just before harvesting, they are sprayed one last time so that all the grains ripen at the same time. This saves a lot of money, because the crop no longer needs to be transported for drying. Who cares about our health? I want to motivate people to care more about their own health. Glyphosate remains in the soil for a decade or more. Pesticides cause allergies and slowly accumulate in our bodies, eventually causing cancer. I’m so grateful to farmers who grow organically. Thank you for protecting the earth, nature and us. Let’s support them. After all, as long as there is demand, there will be supply. We can choose a healthier alternative.
Dietitians say that white flour is a completely worthless product. White flour is not nutrient-dense. In fact, when flour is refined about 30 nutrients are removed, but by law only five must be added back (though others often are) : iron, niacin, thiamin, riboflavin and folic acid. Like sugar, they are refined carbohydrates, which is why we gain weight faster when we consume them. White flour has no fiber, it congests the system, slows down digestion, which creates a sluggish metabolism, and can often lead to weight gain, stress, headaches and migraines and constipation. White flour pollutes the intestinal walls. This makes it difficult to absorb useful vitamins and minerals. I would advise using flour in moderation, if there is an opportunity to buy organic flour. I only use white flour on holidays and no more than once a week.
Chocolate. Use quality dark chocolate if you’re looking for a dairy-free cookie recipe. If you want a lighter chocolate taste, you can choose vegan milk chocolate. I use quality milk chocolate. It contains milk powder.
Butter. I use vegan butter. But if you have no problems with dairy use regular sweet cream butter.
Eggs. I use medium-sized free-range eggs.
Plant-based flour. I use walnut or hazelnut flour. Grounding them in a food processor is so easy. Grab a bag of your favorite nuts. Don’t worry about crumbs. They make cookies taste even better. Of course you can order nut flour on Amazon or pick it up in store.
5,29 oz (150 g) quality chocolate
¼ cup + 1 tbsp (70 g) vegan butter (or sweet cream butter if you have no problems with lactose)
2 free-range eggs
6.34 oz (180 g) walnut flour (can be any other nut flour you like or have on hand) I found the walnut flour in the store near my home. Another quick option is to make walnut flour using a food processor.
1.Add water to the pot, put a glass bowl on top of it. There should be enough water to barely reach the bottom of the glass container, but no more, as it may run over when it boils.
2. Break the milk chocolate into small pieces and put them in a glass container. Add the butter and cover with a lid. Turn on the maximum heat.
3. When the water begins to boil, turn the heat down. Leve to hang out for 5 minutes.
4. As soon as the chocolate and butter have melted add walnut flour to the chocolate mixture. Then mix well.
5. Beat two eggs with an electric hand mixer until smooth. Pour the eggs into the chocolate and nut dough. Mix until a smooth mass is obtained.
6. Place baking paper on the baking sheet. Form cookies using a spoon.
7. Bake for 10 – 12 minutes at 350 F (180C). Leave the cookies to cool after baking.
This method is called a double boiler. It prevents chocolate from overcooking and burning. This method gives you more control over the chocolate heating process. Steam from boiling water produces the heat that melts the chocolate perfectly.
Avoid melting chocolate over direct heat. It can spoil the flavour. The chocolate mass can become crumbly and grainy if it becomes too hot.
Milk chocolate has enough sugar, so the sweetness is just right in the cookies. If you bake with dark chocolate and want a sweeter taste. Just add ¼ cup + 2 tbsp (80g) sugar and 3.5 oz (100g) of nut flour.
The proportions for dry ingredients should be 6.34 oz (180 g).
More gluten free recipes:
1.Add water to the pot, put a glass bowl on top of it. There should be enough water to barely reach the bottom of the glass container, but no more, as it may run over when it boils. 2. Break the milk chocolate into small pieces and put them in a glass container. Add the butter and cover with a lid. Turn on the maximum heat. 3. When the water begins to boil, turn the heat down. Leve to hang out for 5 minutes. 4. As soon as the chocolate and butter have melted add walnut flour to the chocolate mixture. Then mix well. 5. Beat two eggs with an electric hand mixer until smooth. Pour the eggs into the chocolate and nut dough. Mix until a smooth mass is obtained. 6. Place baking paper on the baking sheet. Form cookies using a spoon. 7. Bake for 10 - 12 minutes at 350 F (180C). Leave the cookies to cool after baking.Ingredients
Instructions
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