The sugar-free chocolate cookies, perfect for breakfast and as a snack, are naturally sweet; the only sugars come from the yogurt and chocolate chips.
Very easy to make, it takes just 5 minutes and a bit of rest in the fridge. They’ve become one of my favorite cookies lately.
The ingredients I used are: 100% dark chocolate, fruit yogurt, eggs, oat flour, and oil. Of course, you can also choose to use chocolate with a lower cocoa percentage and soy or plain yogurt.
In short, a recipe that easily lends itself to variations without compromising the result.
In the tips at the end of the recipe, I also suggest how to make substitutions.
I hope you try them soon. Personally, it’s the third time in a short period that I’ve remade my sugar-free chocolate cookies.
READ TIPS AND FAQ AT THE END OF THE RECIPE
OTHER RECIPES YOU CAN’T MISS:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 15Pieces
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: All Seasons
Ingredients
- 1 cup oat flour (or type 2)
- 2 oz sugar-free dark chocolate (100%)
- 1/2 cup fruit yogurt (or plain)
- 1/4 cup rice oil
- 2 eggs
- 1/4 cup chocolate chips
- vanilla
- Half packet baking powder
- 1 tbsp dark chocolate chips
Steps
Melt the dark chocolate in a double boiler.
Mix the sifted flour, chocolate chips, and baking powder in a bowl.
In another bowl, mix the liquids: oil, yogurt, and eggs. Then add the cooled chocolate.
Pour the liquids over the dry ingredients, mix, and place in the fridge for at least half an hour or more if needed.
Take the cold dough and form balls.
Lightly flatten and decorate the surface with chocolate chips (or chocolate buttons for a more indulgent twist). Preheat the oven to 350°F fan or 355°F static and, in the meantime, return the baking tray to the fridge.
Bake for about 20 minutes. They should not harden too much; as they cool, they will have the right consistency.
Storage:
Store in a jar or cookie tin.
Store in a jar or cookie tin.
FAQ (Questions and Answers)
Can I replace rice oil?
Of course, with seed oil or another mild oil.
Can I use Greek yogurt?
They might turn out slightly denser, but yes.
