This is one of the oldest cookies recipe of our family. First discovered in a healthy recipe magazine, this recipe went through a lot of changes. First, I replaced the gluten flour by its non-gluten alternatives (tapioca, rice, chickpeas) using different combinations. Then, instead of butter we used coconut oil and apple mousse. Finally, we added some soft dates to make these biscuits sugar free but still sweet enough to remain my girls favorites! We use to bake them almost every weekend as they make a nice breakfast for a rushy morning week, but they also suit very well in my girl’s pocket for school 🙂
For 30-35 biscuits:
65dl almond milk
2TbSp powdered chia/linseed
230gr gluten free flour( f.e: 75 gr oat flour+ 130 buckwheat flour+25gr corn flour)
50 gr cacao powder
1tSp vanilla power
1tSp baking soda
150 gr apple mousse/sauce
50 gr coconut oil, melted
5 soft dates
80gr dark chocolate, melted
Feel free to add some more dates if you don’t find these biscuits sweet enough.
- Make chia eggs by stirring 2 tablespoons chia seeds with the almond milk. Let sit for 10 to 15 minutes until a gel forms.
- In a separate bowl, mix together the dry ingredients: flour, cacao powder, baking soda and vanilla powder.
- Using a blender/mixer, mix the dates, the apple mousse, the melted coconut oil and the melted dark chocolate.
- Mix the wet ingredients with the dry ones.
- Pre-heat the oven to 180 C.
- Line your work surface with baking parchment. With a rolling pin, roll, between 2 sheets of parchment papers, the dough out to 5-7 cm thickness.
- Remove top piece of parchment paper and cut dough into different shapes (X-mas trees).
- Place the biscuits on a baking tray and bake for 10-13 minutes.
- To get these X-mas colored biscuits, cover them with some melted chocolate and drizzle some powdered pistachios over for a festive green color.
- ENJOY them!