If the title does not reach to convince you to try these cookies we go again. They are the best cookies in the world! Gluten and refined sugar free, with vegan option, and if that were not enough, they have pieces of white and black chocolate, yes, of the two!
These cookies are very simple to make, you only need a bowl, which is good because you mess less, and only 8 ingredients.
And the procedure is simple, first, beat the wet ingredients, then we add the dry ones, mix, put all the chocolate you can eat, bake and taran, in 15 minutes you have these super perfect cookies ready for any moment of the 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!
White and dark chocolate chunk cookies
Only 8 ingredients Very rich and simple to make, you can not miss them.
- 1/2 cup liquid oil 100ml
- 1/3 cup milk of your choice 80ml
- 1 egg or 2 egg replacement*
- 1/2 cup coconut or muscovado sugar 100g
- 1 tsp vanilla extract
- 2 cups buckwheat flour 240g
- 1 tsp baking powder
- 1/4 tsp sea salt
- 150 g chopped chocolate half white choc half dark choc
In a large bowl put the first 5 ingredients and beat well until it is all mixed. Add the dry little by little while you are mixing. Once all integrated put the chopped chocolate in the dough, mix and bring to the refrigerator for 10 minutes.
Preheat the oven to 180°C
After 10 minutes remove the dough from the refrigerator and form 8-10 cookies of 0,5 cm thick approx. on a mold with parchment paper. Bake for 10 minutes or until golden brown on top.
Let cool and enjoy
*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.