The whole grain sugar-free dark chocolate cookies inspired by classic American cookies are crunchy and delicious, perfect for snacking and dunking.
Cookies without butter, milk, and eggs:
– no butter for hyperglycemia concerns;
– no milk and no eggs due to personal taste.
The sugar-free whole grain pastry is a light and versatile pastry, and the dark chocolate chips make it just sweet enough.
Once the sugar-free whole grain pastry with chocolate chips is prepared, you can shape the cookies however you like.
Thanks to the simplicity of the ingredients and the process, they are perfect to make with children.
* vegan.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 20 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- 1.5 cups semolina (whole grain)
- 0.5 tsp baking powder
- 0.33 cup dark chocolate chips
- 0.5 cup water (or milk or plant-based milk)
- 3 tbsp sunflower oil
Suggested Tools
- Bowl
- 1 Spatula silicone
- Measuring Glass graduated glass
- Food Scale digital
- Spoon Scale digital
- Measuring Spoons set
- Cookie Cutters for cookies
Preparation
Adjustments for Hyperglycemia | Prediabetes and Diabetes
– dough made with whole grain semolina rich in fiber;
– sugar-free dough;
– no butter.
Pour into a bowl:
– 1.5 cups whole grain semolina;
– 0.5 tsp sifted baking powder;
– 0.33 cup dark chocolate chips [amount varies according to personal needs];
and mix with a silicone spatula.Pour into a graduated glass:
– 0.5 cup of water or if you prefer milk or plant-based milk;
– 3 tbsp sunflower oil;
and quickly emulsify the two liquids.Pour the liquids into the bowl with the dry ingredients and knead by hand until you get an elastic dough.
Form a dough ball, place it in a freezer bag or wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Once the sugar-free whole grain pastry with chocolate chips is prepared, you can shape the cookies however you like.
After 30 minutes, take the dough ball out of the refrigerator and roll it out with a rolling pin to a thickness of 0.2 to 0.4 inches.
Line a baking tray with parchment paper to arrange the cookies on.
Cut out the cookies in the desired shape and place them on the tray.Re-knead the scraps and cut out more cookies until all the dough is used.
Preheat the oven.
Bake in a fan oven at 356°F for about 20 minutes or until the cookies are evenly golden.
* times and temperatures may vary depending on the oven and the thickness of the cookies.Remove from the oven and let cool before serving.
Your whole grain sugar-free dark chocolate cookies inspired by classic American cookies are ready.
Enjoy!
We enjoy them occasionally for breakfast.
Without butter, milk, and eggs they have a simple nutritional profile: I take them as a reference similar to toast and include them in breakfast paired with a protein source like skim milk or low-fat yogurt to reduce the overall glycemic load and slow down carbohydrate absorption avoiding sudden spikes in blood sugar.
Check your glycemic response.You can use the sugar-free whole grain pastry with dark chocolate chips to make large cookies or a thin and crispy cookie cake to serve in slices.
Finish with a dusting of erythritol powder – zero calories – or powdered sugar.
Storage, Tips, and Variations
For an extra touch of flavor, you can add orange zest.
As an alternative to chocolate chips, you can use nuts or natural unsweetened dried fruit* – in moderation – such as cranberries.
* in case of hyperglycemia, dried fruit is discouraged due to its high sugar concentration from the dehydration process.
Since nuts help moderate the glycemic impact, you can add nuts and dried fruit mix like a sort of muesli.
Dried prunes have a lower glycemic index compared to other dried fruits.
You can store the whole grain 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?
Since this is a water-based dough, I recommend not changing the main ingredients to avoid compromising texture and the final result.
Can sunflower oil be replaced with extra virgin olive oil?
Extra virgin olive oil has a strong aromatic profile that can alter the taste of the dessert.
How many whole grain cookies with chocolate chips can I eat for breakfast?
The quantity depends on your dietary plan and the guidance of the professional who follows you.
Further Insights
– Semolina and flours: glycemic index.
– Chocolate and glycemic index, which to choose?
