The whole wheat sugar-free dark chocolate cookies inspired by classic American cookies are crunchy and delicious, perfect for snacking and dipping.
Cookies without butter, milk, and eggs:
– no butter for hyperglycemia issues;
– no milk and no eggs for personal taste.
The sugar-free whole wheat dough is a light dough that is versatile, and the dark chocolate chips make it sweet enough.
Once prepared, the sugar-free whole wheat dough with chocolate chips can be shaped into any cookie form.
Thanks to the simplicity of the ingredients and procedure, they are perfect to make even with children.
* vegan.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 20 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- 1 3/4 cups semolina (whole wheat durum)
- 1/2 tsp baking powder
- 1/3 cup dark chocolate chips (better if extra, cocoa powder > 85%)
- 1/2 cup water (or milk or plant-based milk)
- 3 tbsps sunflower oil
Suggested Tools
- Bowl
- 1 Spatula silicone
- Glass graduated glass
- Kitchen Scale digital
- Kitchen Scale spoon
- Measuring Spoons set
- Cookie Cutters plastic
Preparation
Hyperglycemia | Prediabetes and Diabetes Adjustments
– dough made of whole wheat semolina rich in fiber;
– no sugar in the dough;
– no butter.
Pour into a bowl:
– 1 3/4 cups whole wheat semolina;
– 1/2 tsp sifted baking powder;
– 1/3 cup dark chocolate chips [variable amount according to personal preferences];
and mix with a silicone spatula.Pour into a graduated glass:
– 1/2 cup water or preferred milk or plant-based milk;
– 3 tbsps sunflower oil;
and quickly emulsify the two liquids.Pour the liquids into the bowl with the dry ingredients and knead with your hands until you get an elastic dough.
Shape into a 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 prepared, the sugar-free whole wheat dough with chocolate chips can be shaped into any cookie form.
After 30 minutes, take the dough ball out of the refrigerator and roll it out with a rolling pin to a thickness of 1/4 to 1/3 inch.
Line a baking sheet with parchment paper on which to place the cookies.
Cut the cookies into the desired shape and arrange them on the baking sheet.Re-knead the scraps and cut more cookies until all the dough is used.
Preheat the oven.
Bake in a convection oven at 356°F for about 20 minutes or until cookies are evenly golden.
* times and temperatures may vary depending on the oven and the thickness of the cookies.Remove from oven and let cool before serving.
Your whole wheat 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 use them as a reference to replace toast and include them in breakfast paired with a protein source like skim milk or yogurt to reduce the overall glycemic load and slow down carbohydrate absorption avoiding sudden glycemic spikes.
Check your glycemic response.You can use the sugar-free whole wheat dough with dark chocolate chips to make big cookies or a thin and crunchy cookie cake to serve in slices.
Finish with a dusting of erythritol powder – zero calories – or powdered sugar.
Storage, Tips, and Variations
For a more indulgent touch, you can add orange zest.
As an alternative to chocolate chips, you can use nuts or natural sugar-free dried fruits* – in moderation – like blueberries.
* in case of hyperglycemia, dried fruit is not recommended because it has a high sugar concentration due to water loss during the process.
Since nuts help moderate the glycemic impact, you can add nuts and dried fruits in a mix like a sort of muesli.
Dried prunes have a lower glycemic index compared to other dried fruits.
You can store the whole wheat cookies in an airtight container at room temperature for up to 2 days; place a sheet of absorbent paper on the bottom to absorb any moisture.
FAQ (Questions and Answers)
Can I use other flours?
Since it is a water-based dough, it is advisable not to modify the main ingredients to avoid compromising texture and 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 wheat cookies with chocolate chips can I eat for breakfast?
The amount depends on your eating plan and the recommendations of the professional following you.
Attention
Some products labeled as “dark” have sugar as their first ingredient and very low cocoa [for example minimum 51% cocoa].
Extra-dark chocolate [cocoa powder > 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 is crucial to read the label carefully.
Even when labeled “dark,” many products on the market have sugar as the first ingredient.
If you cannot 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 mistakes to avoid.Insights
