The whole wheat sugar-free dark chocolate cookies inspired by American cookies are crunchy and delicious whole grain cookies perfect for snacking and dunking.
Chocolate chip cookies:
– without butter for hyperglycemia reasons;
– without milk and eggs for personal taste;
– without adding sugar and sweeteners to the dough.
Perfect also for those following a vegan diet!
Simple, great for involving kids in making them.
I recommend preparing these types of dough in small batches and consuming them within one or two days to best enjoy their characteristics, as they naturally tend to lose fragrance due to the lack of certain ingredients.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 20 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 7 oz stone-ground whole wheat semolina
- 1/2 tsp baking powder
- 2 oz dark chocolate chips
- 1/2 cup water
- 3 tbsp sunflower oil
Suggested Tools
- 1 Glass measuring
- 1 Bowl
- 1 Spatula silicone
- Work surface
- 1 Rolling Pin
- Cookie Cutters for cookies
Preparation
Pour into a bowl:
– 7 oz whole-wheat semolina;
– 1/2 tsp sifted baking powder;
– 2 oz dark chocolate chips;
and mix with a silicone spatula.Pour into a measuring glass:
– 1/2 cup water – or 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 mix by hand until you obtain a dough with an elastic and compact consistency that is not sticky.
Transfer the dough to a work surface and continue to knead for a few minutes.
After resting in the fridge, it will be easier to work with.Shape into a loaf, wrap it in a freezer bag, and let it rest in the fridge for at least half an hour.
Remove the dough from the fridge.
Roll out the dough with a rolling pin to a thickness of 1/4-1/3 inch.
Use cookie cutters to shape the cookies.Line a baking sheet with parchment paper and place the cookies on top.
Preheat the oven.
Bake in a fan oven at 350°F for about 20 minutes, until evenly golden.
Temperatures and times may vary from oven to oven.Your whole wheat sugar-free dark chocolate cookies are ready.
Enjoy your meal!
Use the whole grain dough with dark chocolate chips to make round cookies inspired by American cookies or create a giant cookie or a thin and crunchy cookie cake to serve in slices.
If you prefer them a bit sweeter, sprinkle with a pinch of powdered sugar or powdered erythritol – zero calories.
Storage, Tips, and Variations
I recommend preparing these types of dough in small batches and consuming them within one or two days to best enjoy their characteristics, as they naturally tend to lose fragrance due to the lack of certain ingredients.
Store the cookies in a tin or glass container with an airtight seal.
The cookies keep for 3-4 days.
We indulge in them from time to time at breakfast in place of whole grain toast or whole grain semolina bread.
As Professor Enzo Bonora generally suggests
It’s important, especially in the presence of diabetes, to build experience on the impact of this and all other foods on blood sugar levels. This means measuring before and two hours after eating it. Possibly more than once for more reliable information. If the blood sugar increase is contained [less than 50 mg], a ‘green light’ can be given to that type of food. Otherwise, it’s best to avoid it.
FAQ (Frequently Asked Questions)
Further Reading
– Semolina and flours glycemic index type 2 diabetes.
– Sugar and sweeteners type 2 diabetes.
– Chocolate and glycemic index, which to choose?Can I substitute the flours?
Keep in mind that:
– these are water-based doughs;
– the absence of sugar affects their structure.
Therefore, I advise against changing the ingredients.
Possibly:
– Semolina and flours glycemic index type 2 diabetes.Why without butter, milk, and eggs?
– without butter for hyperglycemia reasons;
– without milk and eggs for personal taste.
* if you prefer, you can replace water with milk or plant-based milk.
