Gluten-free and vegan chocolate chip cookies
Gluten-free and vegan chocolate chip cookies
Doses
9
biscuitsCooking time
10
minutesDelicious gluten-free and vegan chocolate chip cookies to satisfy your sweet tooth! Dark chocolate and sugar make the cookies sweet, nicely balanced by pumpkin filling.
Ingredients
1 tbsp chia seeds + 3 tbsp water
2 dl Virtasalmi's Gluten-Free Instant Oat Flakes from Grain Product
1 tsp baking powder
0,5tspbaking soda
1 tsp ground cardamom
0,25 tsp salt
120 g dairy-free margarine
2 dl coconut sugar (farina sugar will also do)
120 g dairy-free dark chocolate in pieces
- Stuffing
80 g pumpkin puree
80 g dairy-free margarine
90 g powdered sugar
Preparation
- First mix the chia seeds and water into a jelly and set aside.
- In a bowl, mix the dry ingredients: flour, quick oat flakes, baking powder, baking soda, cardamom and salt.
- In another bowl, whisk the margarine and sugar until foamy. Add the dry ingredients, stirring with a wooden spoon until the dough is firm. Finally, add the chocolate chips.
- Take about 2 tbsp (30 g) of the dough at a time and roll into a ball. Continue until all the dough is in a ball. Place the balls of dough in the freezer for 15 minutes to prevent the biscuits from spreading too much when baked.
- Preheat the oven to 180C and line a baking tray with baking paper.
- Bake 9 or 10 cookies on a baking sheet, one baking sheet in the oven at a time for about 10 minutes. Let the biscuits cool completely, as they are very soft when warm.
- Whip the pumpkin puree, soft margarine and icing sugar until frothy. Squeeze the filling between the two biscuits. Gluten-free and vegan chocolate chip cookies are ready to enjoy!
Tiina Strandberg | My Berry Forest
