"Could I share some healthy sweet recipes, rich in fiber and without too much sugar?" I was asked this many times.
These gluten-free almond flour cookies are exactly that kind of recipe.
Soft on the inside, slightly crisp at the edges, and finished with a layer of homemade keto chocolate that almost melts when you bite into it.
No dry "healthy cookie."
No starch overload.
Just a rich, satisfying cookie that fills you up much more than classic supermarket cookies.
I made the base with Nativ Basic Blond, combined with almond flour for a softer texture and more flavor.
Due to the combination of fibers, fats, and slower carbohydrates, you get a completely different effect on your energy than with classic cookies made from white flour and sugar.
Perfect with coffee, as a snack, or just when you crave something sweet without ending up completely drained on the couch afterwards.
Recipe: gluten-free vanilla cookies
Ingredients
- 100 g Basic Blond mix
- 100 g fine almond flour
- 50 g coconut blossom sugar
- 80 g vegan butter
- 1/2 tsp vanilla extract or pinch of real vanilla powder
Preparation
Preheat the oven to 180°C.
Mix the Basic Blond, almond flour, and coconut blossom sugar.
Add the soft vegan butter and vanilla and mix until a soft dough forms.
Roll balls between your hands and shape small cookies by hand. Place on baking paper.
Bake for about 15 minutes until the edges are lightly golden brown.
The cookies remain quite soft when they come out of the oven. Let them cool completely so that the structure can set properly.
