Oat Chocolate Cookies

29/07/2016

Who doesn’t love cookies?

Here follows my own recipe for low sugar wholemeal Oat & Chocolate cookies.

Well, we have all tasted new recipes and felt like… “mmmm… this needs something” but were not sure what that “something” was.

=>Aqui o link em Portugues: Biscoitos de Aveia & Chocolate

After innumerous attempts (and a few disasters) and I am extremely thrilled to present my first ever Free Style recipe, promoting a more flexible and intuitive approach to cooking, ensuring you 100% satisfaction, regardless of your choices.

free styleUnfortunately for us, when it comes to baking, most recipes are closer to a science assessment than anything else. This is why I am going to provide you with the exact amount of ingredients for the liquid part, while giving you complete freedom to experiment your desired mix of whole meal flours.

This recipe is made with simple low Glycemic Index Ingredients (GI), if you want to know more about this concept and the philosophy of my site please visit the related page: The SNS Factory

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In order to lower the glycemic index of the recipe I have decided to work with oat flour (GI 45), which can be eventually combined to whole meal (GI 60) or semolina flour (GI 60). If you want to follow the recipe and make it 100% oat flour based, I suggest you use a mix of 50% coarser and 50% double milled oat flour.

Mind that oat is wheat free but not exactly gluten-free. In order to be suitable even for celiacs, it has to be specifically certified as gluten-free, meaning not sourced from a wheat contaminating process. Also, oat contains avenin, which is a protein similar to gluten that, as well, may not be tolerated by celiacs.

As for the chocolate part, it is important to use dark chocolate, meaning at least 70% (GI 25) or 85% (IG 20) cocoa.  Also, instead of cocoa power I suggest you to use carob powder (GI 15). Cocoa powder has to be used with a light hand, otherwise its flavor could be too overpowering in the batter. Carob powder is not as flavorful as cocoa, it is also naturally sweeter and darker, helping to reach that perfect natural coloring and taste without a glitch! Carob powder is also rich in fiber, low in fat, it contains antioxidants and has no caffeine, what else?

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For this recipe I use coconut sugar (GI 35), if you want to substitute this sweetener or you wish to have more information on the product, please visit the related page: Sweeteners.

Lastly, in order to guarantee that perfect cookie snap, I have added a teaspoon of psyllium flour (GI 0).  Psyllium (husk, powder, whole seeds) is gluten free and highly hygroscopic, helping to bind moisture, which creates a less brittle baked good when working with gluten free flours.

Psyllium can be also used as egg substitute. In order to make this recipe vegan you can switch the eggs with 10 gr of psyllium combined to 45 ml of coconut water or simply water, but remember to whisk and add the mix quickly to the batter. Make sure you sure psyllium carefully, otherwise the batter might be too dense to handle. Also, you can substitute ghee for the same amount of coconut oil.

Oat&Chocolate Cookies

  • Difficulty: middle
  • Print

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Ingredients

  • 50 gr of coconut sugar
  • 100 gr of dark 85% Chocolate
  • 60 gr of Ghee or  Coconut Ghee or Coconut Oil
  • 1 large eggs
  • 5 gr of starter made with cream of tartar and bicarbonate (or baking power)
  • 5 gr of carob power or cocoa powder
  • 5 gr of psyllium flour
  • a pinch of salt
  • A few drops of vanilla extract
  • Gomashio (optional for decoration)
  • 200 gr of your mix of flours (whole meal, semolina or oat flour).

 

Directions

  1. Melt in bain-marie (water bath): chocolate, butter and sugar, stirring the mix.
  2. In a medium bowl beat in the egg, then fold in vanilla extract and carob powder.
  3. Combine the mix of chocolate, butter and sugar into the bowl, making sure the chocolate is not too hot to cook the eggs.
  4. Combine flour, cream of tartar and stir into the creamed mixture.
  5. Cover, and chill dough for half an hour in the fridge, this will make rolling out the dough easier.
  6. Preheat the oven to 180 degrees.
  7. Grease cookie sheets. Roll the dough into small balls, placing 2 inches apart on cookie sheets. Flatten each cookie with a large fork. If you have round cookie cutters or ring molds, use them to make perfectly round cookies out of rolled-out cookie dough.
  8. Sprinkle some Gomashio on top of the cookies
  9. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

 

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Happy Baking

Benedetta

One thought on “Oat Chocolate Cookies

  1. […] It is widely used in both Japanese and Macrobiotic cuisine. Sprinkled over plain rice and dishes, it enhances the flavor of vegetables and salads, being a healthier alternative to ordinary pure salt. At the moment, I using it everywhere even my Oat&Chocolate Cookies! […]

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