These soft vegan cocoa chips cookies are made without oil and and refined ingredients.
Water and hazelnuts drink make the dough compact and soft inside (but if you prefer to use an oil I suggest mild extra virgin olive oil or organic cold pressed sunflower oil).
The peculiarity of these cookies is the stone ground Tumminia flour. It is an ancient, valuable Sicilian wheat flour, rich in wheat germ and bran, with a high protein value and a low gluten index, it is a Slow Food presidium.
The ingredients make the real difference. This is my mantra. If you want to become true connoisseurs of food and not just passive users, the advice is to experiment recipes with alternative ingredients. This flour is still difficult to find abroad, unless you’re buying online but you can replace it with other flours of ancient grains such as Spelled, Farro, Kamut.
For a gluten-free version of the recipe, the brown rice flour (but also buckwheat) is perfect.
Dates syrup, raw honey or coconut sugar are some of my favorite natural sweeteners, ideal to replace Muscovado sugar, I used to give more moisture to these cookies.
300 g (11 oz) whole wheat flour made with ancient grain
1 tsp organic baking powder
1 tbsp fair trade raw cocoa powder
80 g (3 oz) Muscovado raw sugar
150 g (5 oz) dark chocolate, sugar free, chopped
200 ml (7 fl oz) water
50 ml (2 fl) hazelnut plant milk, sugar free
- In a bowl, mix the flour, baking powder, cocoa, sugar and chocolate.
- Add the water and milk and work until the dough is compact.
- Take small pieces of dough and form balls.
- Place the balls in a pan, lined with parchment paper, and bake at 180 ° (350 / Gas4) for ten minutes.