I have to admit, I’m obsessed with cookies, they have become my favorite snack, in my favorite choice at tea time, I love having a batch of freshly baked cookies in the cupboard, ready to be devoured at any time.
There are many types of cookies, crunchy, soft, large, small, thinner, with chocolate, with nuts, with fruit, moist cookies, buttery ones, drier. But they are all delicious, although there is always one that you like more than other.
Well, I prefer a soft, large cookie, with melting chocolate chips thanks to the heat of the cookie, very tasty, not too sweet, those cookies of which you can eat 4 or 5 without
These cookies are like that, they are soft and healthy. They are gluten-free, and they have a lot of
We also use coconut oil and peanut butter, the combination of both is a great substitute to butter, so these cookies will remind you of those full of butter and refined sugars, despite not having a pinch of any of the
For a VEGAN version go to the notes of the recipe, and there you will see which is the egg replacement that I use.
This recipe is sweetened with muscovado sugar, although you can also use coconut sugar. And to give it the final touch, and the favorite of the people, large pieces of chocolate make these cookies the ideal choice for a snack or breakfast every day.
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Do not forget to share the recipe in your networks and with your loved ones, they will appreciate it as much as I do!
Soft chocolate chip cookies
These cookies are gluten free, very soft and delicious, so easy and quick to make, and perfect for any moment of te day.
Ingredients
- 1 large egg or 1 egg replacement*
- 1 yolk egg or 1 egg replacement*
- 1 cup coconut or muscovado suagar 180g
- 1/2 cup natural unsalted peanut butter 100g
- 1/2 cup melted coconut oil, at room temperature 100ml
- 1 cup buckwheat flour 120g
- 1 tsp baking powder
- 1/4 tsp sea salt
- 100 g dark chocolate chunks or chocolate chips
Instructions
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Preheat the oven to 200°C
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In a large bowl put the egg, yolk and sugar and beat well. Add the oil and peanut butter and beat again until everything is integrated, gradually add the dry ones and mix with the help of a spoon. Once you have a homogeneous dough add the chocolate, mix and leave in the refrigerator for 10 minutes.
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After this time with the help of a spoon, make 10 balls of dough and put on a baking sheet with parchment paper, gently press down each of the cookies and take to the oven for 10-12 minutes or until they begin to crack above.
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Let cool and enjoy
Ps: A pinch of sea salt on top gives a nice touch
Recipe Notes
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.
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