SUGAR-FREE COCOA COOKIES
Cookies are processed foods, but an industrially processed food is not the same as a homemade one. In this post I want to share this delicious homemade processed food, sugar-free cocoa cookies, which are prepared with healthy foods quickly and easily. And the thing is… Who doesn’t like to accompany their coffee or tea with some delicious cookies? And what about the little ones, if they like milk, they’ll surely ask for cookies and if they’re chocolate, even better. With these sugar-free cocoa cookies you’ll be able to satisfy all those demands without falling into industrial products, the typical cookies with refined flours, undesirable fats and excess sugar. And it’s not about giving up enjoying some good cookies or a good cake, it’s about learning how to prepare them at home in a much healthier way based on natural products, based on real foods, without additives. unnecessary.
Making these sugar-free cocoa cookies allows you to enjoy following your healthy lifestyle
Because we all like to enjoy a sweet from time to time, it is important to know how to get it, you just need to get organized and spend a little time cooking.
You may be lazy, you may think it’s not worth it, I assure you it is, and when you do it you will be glad about it.
I make these cookies with a mix of different flours, I usually use almond flour and coconut flour, but this time the coconut flour ran out and I had to use the oat flour, they came out equally delicious.
I usually add pure unsweetened cocoa powder, and some healthy sweetener that doesn’t affect blood sugar, my two favorites are stevia and erythritol.
In both cases I add a very small amount, because the goal is to counteract the bitter taste of the cocoa, since ground almonds and coconut flour are quite sweet on their own.
If these two sweeteners are not to your liking, you can use coconut sugar, which with its caramel flavor will give them a delicious touch, but keep in mind that this does have effects on blood sugar, although its glycemic index is lower than that of conventional cane sugar.
Coconut sugar is much more convenient than conventional white sugar, its GI is 35, compared to 68 for white sugar and 55, which is the average GI of most honeys.
Coconut sugar has a GI of 35, lower than white sugar, which has a GI of 68, but it should not be overused he.
In addition, coconut sugar contains inulin, that is, fiber, and also contains other nutrients, although in low quantities, which is why it is considered healthier. It has a very pleasant caramel flavor and that is why it goes so well with almonds and cocoa.
Despite its advantages, it must be said that it has 20 Kcal per gram, the same as white sugar, and that it should not be overused, use it on rare occasions.
Another delicious way to sweeten these cookies would be by adding crushed dates, as you already know if you read me regularly, I do not use them, the reason is that they contain a lot of sugars, their GI is high and they greatly affect blood glucose.
Obviously, if you are going to prepare these cookies for active, healthy children and adults, who are not overweight or following a particularly low-sugar diet for any reason, go ahead, you can use them.
The important thing is to adapt the recipes to each situation, being aware of what we are going to consume and how it can affect us.
It is also essential to focus on the use of natural foods, with simple processed products that result in a healthy and delicious product.
Make cookies at home and avoid ultra-processed industrial products, you’ll love them.
Despite everything I’m telling you, you should keep in mind that cookies, cakes, pancakes, and desserts in general, even if they are healthy, should not be consumed daily.
It is important to prepare and consume them in moderation.
If you make these cookies on Sunday and are going to consume them during the week, control the portions, for example, 2 units are more than enough to have as a mid-morning snack or as a quick snack.
Well, as always I say, we must act with logic, with moderation and above all being aware of what we are eating.or and how it fits into our weekly menu.
If you want to try these delicious cookies, I’ll leave the recipe below. Cheers!
If you liked this recipe, you might also be interested in:
- Sugar-free oatmeal cookies.
- Sugar-free butter cookies.
- These sugar-free butter and cheese cookies sugar.
GALLETAS DE CACAO SIN AZÚCAR
Ingredients
- 1 taza almendra molida
- 1 cda almendra molida (para secar la bola de masa al final)
- 1/4 taza harina de coco (si no la tienes puedes usar harina de avena)
- 2 cda eritritol (o estevia al gusto)
- 1 y 1/2 cda cacao en polvo sin azúcar
- 1/2 cda levadura química
- 1 pizca sal marina
- 10 almendras repeladas al natural
- 1/4 taza agua
- 1/4 cdita esencia de vainilla
- 1 huevo
- 30 g mantequilla derretida (puedes usar aceite de coco)
Instructions
- Bate el huevo y añade la esencia de vainilla.
- Derrite la mantequilla o el aceite de coco en el microondas. 1 minuto a 180W será suficiente.
- Calienta el agua y disuelve el eritritol, después mezcla con la vainilla, el huevo y la esencia de vainilla.
- Ahora se trata de mezclar todos los ingredientes secos, excepto 1 cda de almendra molida que debes reservar por si te hace falta a la hora de formar las galletas.
- Mezcla ingredientes secos y húmedos, forma una masa.
- Precalienta el horno a 200ºC y prepara una bandeja de horno, fórrala con un papel de hornear.
- Con una cuchara, yo uso la medida de de 1 cda, es una forma sencilla de hacer las galletas más o menos iguales, ve poniendo masa en la bandeja y forma las galletas con los dedos, usa la almendra molida que tenías reservada para que no se te pegue tanto la masa.
- Pon una almendra sobre cada montoncito de masa.
- Hornea a 180ºC durante 12 minutos, pasado ese tiempo dales la vuelta y hornea 4 o 5 minutos más. Saca las galletas y deja que se enfríen sobre una rejilla. Solo te queda disfrutarlas.