The light soft chocolate cookies are perfect for those who love the strong and intense taste of dark chocolate: cioccolove!
Cookies without butter, milk, and eggs:
– no butter for hyperglycemia reasons;
– no milk and eggs for personal taste.
They are simple in ingredients and procedure: irresistible and light water-based chocolate muffins.
* vegan.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 9Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- 50 g semolina (whole grain)
- 50 g tritordeum flour
- 2 tablespoons unsweetened cocoa powder
- 4 tablespoons dark chocolate chips (preferably extra, cocoa content > 85%)
- 1 teaspoon baking powder
- 1/2 cup water (or milk or plant-based milk)
- 4 teaspoons sunflower oil
- 1 pinch erythritol (powdered or confectioner's sugar)
* sugar-free dough, if desired you can add the sweetener you typically use.
Follow the doses and equivalences indicated by the manufacturer.
Suggested Tools
- Bowl
- 1 Spatula silicone
- Glass graduated
- Food Scale digital
- Food Scale spoon
- Measuring Spoons set
- Muffin Molds
Preparation
Hyperglycemia Tips | Prediabetes and Diabetes
– dough based on whole semolina rich in fiber and tritordeum flour source of fiber;
– sugar-free dough;
– no butter.
The tritordeum is a new cereal born from the natural crossing of durum wheat and wild barley, which seems to offer good glycemic responses [always to be personally tested].
In addition to being great for bread and pizza production, it is excellent for water-based, butter-free, milk-free, and egg-free vegan desserts.
I don’t find it in supermarkets; it is available online.Pour into a bowl:
– 50g whole semolina;
– 50g tritordeum flour;
– 2 tablespoons of unsweetened cocoa powder;
– 4 tablespoons of dark chocolate chips;
– 1 teaspoon of sifted baking powder;
and mix with a silicone spatula.Pour into a graduated glass:
– 1/2 cup of water or if you prefer milk or plant-based milk;
– 4 teaspoons of sunflower oil;
and quickly emulsify the two liquids.Pour the liquids into the bowl with the dry ingredients and mix with a silicone spatula until you get a soft, creamy, homogeneous mixture without lumps.
Prepare the muffin molds [I used 9] and place them on the baking tray that will go into the oven.
Distribute the mixture into the molds: about a tablespoon or a 15ml scoop per mold.
Distribute the remaining mixture among all the molds.
Briefly preheat the oven.
Bake in a fan oven at 350°F for 5 minutes.
Then lower the temperature to 330°F and let them cook for another 25 minutes.
* modes, times, and temperatures may vary depending on the oven and the thickness of the cookies.Before removing from the oven, do the toothpick test.
Remove from oven and let cool before serving.
Your light soft chocolate cookies are ready.
Enjoy your meal!
If you prefer them a bit sweeter, finish with a dusting of erythritol powder – zero calories – or confectioner’s sugar.
We allow ourselves these once in a while for breakfast.
without butter, milk, and eggs they have a simple nutritional profile: I take them as a reference like toast and include them in breakfast alongside a source of protein such as skim milk or low-fat yogurt to reduce the overall glycemic load and slow down carbohydrate absorption, avoiding sudden blood sugar spikes.
Check your glycemic response.
Storage, Tips, and Variations
You can add grated orange zest.
You can store the light soft cookies in an airtight container at room temperature for up to 2 days; place a sheet of absorbent paper at the bottom to absorb any moisture.
FAQ (Questions and Answers)
Can I use other flours?
Being a water-based dough, I advise against changing the main ingredients to not compromise consistency and final result.
The tritordeum flour gives softer and less gummy doughs.Can sunflower oil be replaced with extra virgin olive oil?
Extra virgin olive oil has a strong aromatic profile that can alter the dessert’s taste.
How many cookies can I eat for breakfast?
The quantity depends on your dietary plan and your healthcare professional’s advice.
Warning
Some products labeled as “dark” have sugar as the first ingredient and very low cocoa content [for example minimum cocoa 51%].
The extra dark chocolate [cocoa content > 85%] has a glycemic index of 20 and is the most suitable for hyperglycemia, prediabetes, and type 2 diabetes.
Besides the glycemic index, it is important to consider the glycemic load: glycemic index and glycemic load explained simply.
Dark Chocolate Chips dark
When using chocolate chips, it’s essential to carefully read the label.
Even when labeled as “dark,” many commercial products have sugar as the main ingredient.
If you can’t find suitable chocolate chips, use an “extra dark” bar > 85% cocoa cut into flakes or chopped.
– Chocolate and glycemic index, which to choose | labels and pitfalls to avoid.Further Reading
