Glutenvrije chocolade koekjes

Recipes Baking Sugar-free Gluten-free

There’s nothing better than starting the new year with resolutions you can actually keep. Adopting a healthier lifestyle, or eating sugar-free, is tough if you suddenly can’t enjoy anything tasty. That’s why it’s important to treat yourself every now and then — and you can do that while sticking to your resolutions with these gluten-free chocolate cookies without refined sugar.

x_ckl_recipe_markerGluten-free chocolate cookies Eating sugar-free can be hard to maintain. Fortunately there are delicious recipes like this one that rely on natural sugars. Every now and then you should treat yourself! Gluten-free chocolate cookies Snack Dutch 10-12 cookies 20 min 18-20 min 30 min 50 min

Preheat the oven to 170°C (340°F)
Put all the dry ingredients in a bowl (buckwheat flour, rice flour, baking powder, baking soda, cinnamon, salt). Pit the Medjool dates and finely chop them in a food processor.
Melt the coconut oil
Add the coconut oil, plant-based milk and dates to the flour and let the food processor knead it into a nice dough for about 5 minutes. If you prefer a slightly sweeter cookie, you can also add the tablespoon of honey now.
Knead the dough briefly by hand; if it’s too sticky add a little more rice flour, and if it’s too dry add a splash more milk. Roll or press the dough flat to about 0.5–1 cm thickness. Cut out cookies with fun cutters and place them on a baking tray (you may need to fill two trays).
Bake for about 18–20 minutes until golden brown, then let the cookies cool for at least half an hour
Melt the chocolate au bain-marie. Use a spoon to dip the cookies one by one into the chocolate and place them on baking paper. Repeat until the chocolate is used up and let the chocolate set (for example in the fridge).
If stored airtight, the cookies will still be tasty after about 3 days!

Recipes Baking Sugar-free Gluten-free 100 grams buckwheat flour 100 grams rice flour 120 grams Medjool dates (pitted) 90 grams coconut oil 1 teaspoon vanilla extract 1 teaspoon cream of tartar baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon pinch of salt 50 ml plant-based milk (soy milk or almond milk) 160 grams dark chocolate (e.g. Vivani 92% cacao, met kokosbloesemsuiker) optional 1 tablespoon honey Oven Food processor Mixing bowl Baking tray Parchment paper Saucepan or bowl for au-bain-marie Measuring spoons Cookie cutters Refrigerator Christmas christmas Must haves for winter must-haves-for-winter Gifts gifts Cookinglife Baking bowl / Mixing bowl - Stainless steel - ø 24 cm Cookinglife ["Baking bowl"] Cookinglife Clip & Fresh Storage Container 430 ml - 13 x 9.5 x 5 cm - 3 pieces Cookinglife Vershoudbakje Cookinglife Clip & Fresh Storage Container 1.4 Liter - 23 x 16.5 x 6.5 cm - 3 Pieces Cookinglife Vershoudbakje Applesauce Cake foodies-appelmoescake Apple crumble foodies-apple-crumble Chocolate banana muffins foodies-chocolade-muffins-met-banaan Making Bounty's foodies-bountys-maken

Recipe

Gluten-free chocolate cookies

Eating sugar-free can be hard to maintain. Fortunately there are delicious recipes like this one that rely on natural sugars. Every now and then you should treat yourself!

Course	Snack
Kitchen	Dutch
Servings	10-12 cookies

Preparation time

Preparation time	20 min
Time in oven	18-20 min
Cooling time	30 min
Total	50 min

Equipment

Oven
Food processor
Mixing bowl
Baking tray
Parchment paper
Saucepan or bowl for au-bain-marie
Measuring spoons
Cookie cutters
Refrigerator

Ingredients

100 grams buckwheat flour
100 grams rice flour
120 grams Medjool dates (pitted)
90 grams coconut oil
1 teaspoon vanilla extract
1 teaspoon cream of tartar baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
pinch of salt
50 ml plant-based milk (soy milk or almond milk)
160 grams dark chocolate (e.g. Vivani 92% cacao, met kokosbloesemsuiker)
optional 1 tablespoon honey

Gluten-free chocolate cookies

Preheat the oven to 170°C (340°F)
Put all the dry ingredients in a bowl (buckwheat flour, rice flour, baking powder, baking soda, cinnamon, salt). Pit the Medjool dates and finely chop them in a food processor.
Melt the coconut oil
Add the coconut oil, plant-based milk and dates to the flour and let the food processor knead it into a nice dough for about 5 minutes. If you prefer a slightly sweeter cookie, you can also add the tablespoon of honey now.
Knead the dough briefly by hand; if it’s too sticky add a little more rice flour, and if it’s too dry add a splash more milk. Roll or press the dough flat to about 0.5–1 cm thickness. Cut out cookies with fun cutters and place them on a baking tray (you may need to fill two trays).
Bake for about 18–20 minutes until golden brown, then let the cookies cool for at least half an hour
Melt the chocolate au bain-marie. Use a spoon to dip the cookies one by one into the chocolate and place them on baking paper. Repeat until the chocolate is used up and let the chocolate set (for example in the fridge).
If stored airtight, the cookies will still be tasty after about 3 days!

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These gluten-free chocolate cookies are lovely as a treat for yourself, but also make a beautiful gift during the holidays. Pack them in a pretty bag and surprise someone with a homemade present.

Store the cookies airtight and they will stay fresh for at least three days. Want them sweeter? Add a tablespoon of honey to the dough. Feel free to experiment with different cookie cutters for a festive result.