The soft whole wheat chocolate cookies are perfect for those who love the strong and intense taste of dark chocolate: cioccolove.
They are simple in ingredients and preparation: irresistible and light water-based chocolate cookies.
Soft chocolate cookies without butter milk and eggs
• without butter due to hyperglycemia concern.
• without milk and eggs for personal taste.
I recommend preparing these batters in small batches and consuming them within one or two days to best enjoy their characteristics, as they naturally tend to lose their fragrance due to the lack of certain ingredients.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 9 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- 1.75 oz whole durum wheat semolina
- 1.75 oz tritordeum flour
- 2 tbsps unsweetened cocoa powder
- 4 tbsps dark chocolate chips
- 0.14 oz baking powder
- 0.5 cup water (or milk or plant-based milk)
- 0.68 oz sunflower seed oil
- 1 pinch powdered sugar
- 1 pinch sweetener (erythritol powder [zero calories])
If you prefer, you can double the quantities.
What flour can replace tritordeum flour?
• if you don’t have tritordeum flour, you can substitute it with the low glycemic index mix from Molino Spadoni or with whole durum wheat semolina [semolina and flour glycemic index].
It is a sugar-free dough but if you wish, you can sweeten it with the sweetener you usually use].
Suggested Tools
- 1 Bowl
- Food Scale
- 1 Spoon
- Measuring Spoons set
- 1 Sieve
- 1 Spatula silicone
- 1 Measuring Cup graduated
- 9 Muffin Molds
- 1 Baking Tray 9.84×11.42 inches
Preparation
Pour into a bowl:
• 1.75 oz of whole durum wheat semolina;
• 1.75 oz of tritordeum flour;
• 2 tbsps of unsweetened cocoa powder;
• 4 tbsps of dark chocolate chips;
• 0.14 oz of sifted baking powder;
and mix with a silicone spatula.Pour into a measuring cup:
• 0.5 cup of water [or milk or plant-based milk];
• 0.68 oz of sunflower seed oil;
and emulsify the two liquids quickly.Transfer the liquids into the bowl with the dry ingredients and mix with a silicone spatula until you obtain a soft, creamy, homogeneous mixture without lumps.
Prepare the muffin molds [I used 9] and place them on the baking tray that will go in the oven.
Divide the mixture into the molds: about one tablespoon or a 15 ml measuring spoon per mold.
Distribute any remaining mixture among all the molds.
Briefly preheat the oven.
Bake at 356°F (180°C) for 5 minutes in a fan oven.
Lower the temperature to 329°F (165°C) and let it bake for another 25 minutes.
Temperatures and times may vary from oven to oven.Let the cookies rest in the turned-off oven for a few minutes before taking them out.
Your soft whole wheat chocolate cookies are ready.
Enjoy your meal!
If you prefer them a bit sweeter, sprinkle with a pinch of powdered sugar or erythritol powder [zero calories].
We allow ourselves these occasionally at breakfast as a replacement for whole wheat rusks or whole durum wheat bread.
Example our typical breakfast:
• skim milk 150 g → low-fat yogurt 130 g;
• whole wheat rusks 15 g → whole durum wheat bread 30 g → whole wheat cookies [for the weight, I refer to whole wheat rusks].As Professor Enzo Bonora generally suggests
In any case, in the presence of diabetes, it is crucial to build experience on the impact of this and all other foods on blood sugar. This means measuring before and two hours after eating it. Preferably more than once to get more reliable information. If the blood sugar increase is contained [less than 50 mg], you can put a ‘green sticker’ on that type of food. Otherwise, it’s better to avoid it.
Notes
Hyperglycemia, prediabetes, and diabetes.
Here you can find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal should contain all nutrients: carbohydrates, proteins, fats & fibers;
• always prepare it respecting the proportions and food combinations indicated in your food plan.
***
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FAQ (Frequently Asked Questions)
What is tritordeum?
Tritordeum is a new cereal created by the natural cross between durum wheat and wild barley, which seems to provide good glycemic responses [to be personally tested].
It is not easily found in supermarkets but can be easily purchased online:
What flour can replace tritordeum flour?
• if you don’t have tritordeum flour, you can substitute it with the low glycemic index mix from Molino Spadoni or with whole durum wheat semolina [semolina and flour glycemic index].Why without butter, milk, and eggs?
• without butter due to hyperglycemia concern.
• without milk* and eggs for personal taste.
* if you prefer, you can replace water with milk or plant-based milk.How to store homemade cookies?
I recommend preparing these batters in small batches and consuming them within one or two days to best enjoy their characteristics, as they naturally tend to lose their fragrance due to the lack of certain ingredients.
Store the soft whole wheat chocolate cookies inside a tin or glass airtight container.
The soft whole wheat chocolate cookies keep for 1-2 days.
