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Servings:

Chocolate Cookies

Satisfy your sweet tooth with these healthy chocolate cookies! Oat, almond, and rice flours are used in this recipe to make your cookies gluten-free and coconut oil replaces the butter to make them also dairy-free and easy to digest. Today’s recipe will give you fit chocolaty cookies, which will make your skirt fly up!

Total Time

45min

3.7

3 Ratings

Author: The Fit Mediterranean

Servings:

Ingredients

•

1/2 cup

Gluten-Free Oat Flour

•

1/4 cup

Rice Flour

•

2 Tbsp

Almond Flour

•

2 Tbsp

Dark Cocoa Powder

•

2 tsp

Coconut Oil , melted

•

1 Tbsp

Honey

•

Large Eggland's Best Classic Egg

•

1/2 tsp

Baking Powder

•

1/4 tsp

Salt

•

to taste

Almond Milk

•

to taste

Chocolate Hazelnut Spread

or Chocolate Cashew Butter

Cooking Instructions

Preheat oven to 355 degrees F (180 degrees C).

In a large bowl, mix together the Gluten-Free Oat Flour (1/2 cup) , Rice Flour (1/4 cup) , Almond Flour (2 Tbsp) , Dark Cocoa Powder (2 Tbsp) , Salt (1/4 tsp) , and Baking Powder (1/2 tsp) .

Add the Coconut Oil (2 tsp) , Honey (1 Tbsp) , and the white of the Eggland's Best Classic Egg (1) and mix them together. Add just enough Almond Milk (to taste) for the mixture to come together into a soft dough. Wrap up the dough into plastic wrap and refrigerate it for 30 minutes.

With a rolling pin, roll out the dough in between parchment paper until it's 3-5 mm in height.

Cut out 12 pieces of dough with a cookie cutter, then use a smaller cutter to cut holes in the center of half of the circles.

Bake in the preheated oven for 15 minutes.

Let the cookies cool down completely then drop a teaspoon of the Chocolate Hazelnut Spread (to taste) on the whole circles.

Stack the rings on top of each circle, and serve!

Nutrition Per Serving

CALORIES

108

FAT

4.3 g

PROTEIN

3.5 g

CARBS

14.5 g