Lately, the trend of the moment is fit recipes, which are proposals based on few and as light ingredients as possible! Usually, it’s before summer that they are most popular, but for some time now, I’ve noticed a constant reversal with consequent interest in low-calorie dishes all year round! Actually, I believe that nothing is forbidden to eat, except in cases of specific intolerances and always respecting the right quantities, because it is healthy and balanced eating that really deserves to be taken seriously! I will never stop saying it through my recipes, the blog, social media, and my experiences on TV, and when I propose something, that is my primary goal, not the caloric intake that derives from it, whether low or high! So are these cookies fit? Yes, but simply to the extent that they can offer a valid alternative to all those sugar-rich products, leading us to overuse them without even realizing it or getting used to less authentic flavors! In this recipe, which, by the way, is gluten-free, sugar is entirely replaced by the sweetness of dried plums and raisins, while butter is replaced by a little bit of seed oil. These cookies are therefore perfect for dunking in milk for breakfast or as a healthy and light snack; they are also suitable for those intolerant to gluten and lactose and perfect for those who want to keep fit without giving up a sweet break.
If you are fond of healthy cookies made with few and healthy ingredients, here are some other proposals that might interest you:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 13 cookies
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 3/4 cup buckwheat flour
- 3/4 cup whole rice flour
- 3 tbsp oat milk (or rice milk)
- 1/4 cup peanut oil
- 1/4 cup raisins
- 5 dried plums (pitted)
- 1 egg
- 1 tsp baking soda
- 2 tsp lemon juice
- 1 pinch salt
Tools
- 1 Cutting board
- 1 Knife
- 1 Bowl
- 1 Mixing bowl
- 1 Hand whisk
- 1 Baking tray
- 1 Baking mat
- 1 Cooling rack
Steps
Start by soaking the raisins in a bowl with warm water for at least 15′ after rinsing them under running water. Roughly chop the pine nuts and cut the plums into small pieces (fig. 1).
In a large mixing bowl, sift the two flours and mix them with a hand whisk (fig. 2). Add the almond milk or another plant-based milk of your choice (fig. 3).
Also add the seed oil (fig. 4).
Finally, the egg and the baking soda previously mixed with the lemon juice* (fig. 5).
Work first with the hand whisk and then start to blend the mixture with your hands. Finally, add the rehydrated and well-squeezed raisins, pine nuts, and plums.
Work with slightly damp hands until you form a well-compact mixture** (fig. 7).
Take portions slightly larger than a walnut of this dough always with well-damp hands and press them slightly (fig. 8).
Distribute the cookies on a baking tray lined with baking paper and bake at 350°F for about 11′-12′ . They should not brown much. Turn off, remove from the oven, and let cool on a wire rack (fig. 9).
Once cooled, you can dust them with powdered sugar or leave them natural based on your needs.
And voilà…your fit sugar-free cookies with dried plums, raisins, and pine nuts are ready to be enjoyed!
Enjoy from La Cucina di FeFè!
Storage
👉 You can store the sugar-free and gluten-free fit cookies in a tin or glass container with an airtight seal for up to a week, but I don’t think they will last that long!
Tips, notes, variations, and suggestions
🟣 *When mixing lemon juice with baking soda, citric acid reacts to produce sodium citrate, allowing our preparations to rise.
🟣** As often happens with gluten-free doughs, the mixture will be slightly difficult to work with and tends to crumble. Don’t worry! It’s absolutely normal: by working it with damp hands, you can form and compact your cookies and bake them according to the recipe instructions.
🟣Naturally, if you are not celiac, you can replace the rice and buckwheat flour with regular all-purpose flour or oat flour, and use half a teaspoon of baking powder; while if you don’t like dried plums, you can use a roughly equivalent amount of dates, also pitted.
