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Almond and chocolate cookies – Gluten-Free , Dairy-Free & Vegan – By Lucy Bennetto

The best biscuits, developed in the Bennetto Test Kitchen! Enjoy ⁠Gluten-Free – Vegan – Dairy-free

 

Almond and chocolate cookies – Gluten-Free & Vegan

INGREDIENTS

  • 270 g tapioca ⁠
  • 235 g almond ⁠
  • 170 coconut sugar ⁠
  • 160 g coconut oil ⁠
  • 90 g flaxseed ⁠
  • 72 g water ⁠
  • 2 g vanilla ⁠
  • 2 g salt ⁠
  • 250 g Bennetto chocolate (on the top)

 

INSTRUCTIONS

The dough : ⁠

  1. mix tapioca, blended almond, coconut sugar, blended flaxseed, vanilla and salt together⁠
  2. Prepare a cup with the good amont of water⁠
  3. melt the good amont of coconut oil ⁠
  4. add the water and the melted oil with the first mix⁠
  5. with a spoon ou your hand mix all the ingredient together. Stop when you’re sure that all the dough is uniform⁠
  6. Put the dough on the fridge for 20-30 min in one big ball or few small balls⁠

Form the biscuits : ⁠

  1. take the cold dough and flatten it with a rolling pin. The thickness must be around 3 mm ⁠
  2. choose a moult with the diameter you want to form the biscuit in the dough⁠
  3. take off the extra dough and do other biscuits with it.⁠

Bake it :⁠

    1. preheat the oven to 150°C⁠
    2. bake the biscuit for around 15-20 min⁠
    3. put them in the fridge or wait for them to be cold to add the temperate chocolate (around 20 grams per biscuit)⁠