Fortunately, more and more people are attentive to their diet. I too, for example, try to limit as much as possible the excess of fats, sugars and calories, and - by now you understand, right? - I like to turn bomb recipes into light and balanced dishes. Today another of my culinary experiments awaits you: do you know cookies? The classic American cookies studded with chocolate and filled (unfortunately) with butter, sugar and eggs? Here, today we will transform them into very light, wholemeal, organic and cholesterol-free sweets!
Video of the Recipe
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Identity Card of the Recipe
- 382 KCal Calories per serving
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Ingrediants
For about 50 vegan cookies
- 200 g of wholemeal flour
- 80 g of frumina
- 125 g of dark chocolate chips
- 90 ml of water
- 60 ml of corn oil
- 3 g of soy lecithin
- 120 g of brown sugar
- 1 pinch of salt
- 6 g of baking powder
Materials Needed
- Baking trays
- Baking paper
- Immersion mixer
- Wooden spoon
- Teaspoons
- Scale weighs food
Preparation
- Pour the water into a beaker or into a high-sided cylinder. Add the soy soy lecithin and blend with the immersion blender. Slowly and slowly add the corn oil and continue to emulsify everything.
Did you know that
Soy lecithin is used for its known emulsifying abilities: in this case, lecithin acts as an alternative to eggs and is an excellent aid to keep the ingredients emulsified! Those who do not have lecithin or do not wish to use it, can replace the water and lecithin with soy milk.- Then add the brown sugar and whisk.
- In a bowl, combine the whole wheat flour and the wheat starch. Add a pinch of salt, the baking powder and the extra dark chocolate chips. Mix the powders.
- Mix the dry ingredients with the emulsion of water and oil: you will have to obtain a thick and slightly sticky batter.
- Preheat the oven to 180 ° C.
- With two teaspoons, take some tufts of dough, roll them in your hands to form balls and place them on two plates lined with baking paper: it is advisable to keep a certain distance between one biscuit and the other.
- Bake the vegan cookies in a hot oven, at 180 ° C, for 12-15 minutes or until golden brown.
- Remove from the oven, allow to cool and serve the vegan cookies.
- They can be kept in tin containers for 2 weeks.
Alice's comment - PersonalCooker
No eggs, butter or cholesterol for our veganized cookies! A real specialty: they are crunchy at the right point, they melt in the mouth and they are delicious! With this recipe we learned that cookies are no longer pleasures to be looked at only with the eyes!Nutritional values and Health Comment on the recipe
Integral Vegan Cookies are very caloric sweets, with an energetic prevalence of carbohydrates (complex), followed by lipids (mainly unsaturated) and finally by proteins (mainly of medium biological value). Cholesterol is absent and fibers are very abundant.
Integral Vegan Cookies lend themselves to the diet of hypercholesterolemic, lactose intolerant and vegan, but do not seem to be suitable for the diet against overweight, hypertriglyceridemia and type 2 diabetes mellitus.
The average portion is around 20g (75kcal).
