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Sugar Free Gluten Free And Vegan Crispy Cookies

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Sugar Free Gluten Free And Vegan Crispy Cookies

The most important common feature of gluten-free and vegan cookies and biscuit recipes, apart from being gluten-free and vegan, is that they are soft. While this is a great feature for soft cookie lovers, it is not so for those who like their cookie crumbling in the mouth.

I prepared this recipe specially for those who want their biscuits to be crispy, gluten-free, sugar-free and vegan. Those biscuits make it feel like a normal homemade biscuit recipe while eating. No matter how successful these types of recipes are, they give a sense of deficiency, difference while eating, somehow they say hey you know I am healthy right? This is due to the crunchy consistency of the biscuit and the normal amount of sugar that dried mulberry gives.

Dried Mulberry as a Sweetener

I used dried white mulberry as a sweetener in the recipe. I don’t know if it’s sold this way, but it’s pretty easy to prepare. Just process the dried mulberries in a food processor finely.

Another ingredient, avocado, must be ripe and soft enough to be mashed. Avocado is a fatty fruit and this feature makes it unique. Therefore, there is no alternative for avocado in this recipe.

Since the cookie dough has a delicate consistency that can easily become impossible to shape, I suggest you not only not look for an alternative to avocados but also to other ingredients. If you have the idea of ​​a change in your mind, you can try it on your own without asking me.

I am always in favor of not taking risks with such delicate recipes. Mistakes can always be made in the kitchen, this is acceptable, but I don’t find it right to take risky steps. No recipe has enough urgency to pose a life or death issue. If you miss an ingredient, you can delay trying the recipe until the day you buy that ingredient.

Enjoy the recipe…

Sugar Free Gluten Free And Vegan Crispy Cookies

Ingredients:

  • 1/4 avocado (40 g)
  • 1/4 cup of tahini,
  • 2 tablespoons of olive oil,
  • 1/2 cup of ground white dried mulberry,
  • 3/4 cup rice flour,
  • 1/2 teaspoon baking powder,
  • 1/2 teaspoon of cinnamon,
  • 2-3 tablespoons of water.

Preparation:

  1. Mash the avocado with a fork until smooth,
  2. Add tahini, olive oil and cinnamon and mix,
  3. Add ground dried mulberry and baking powder and mix,
  4. Start kneading by adding the rice flour little by little,
  5. Finally, add enough water to bring the dough to a formable consistency and gather it together,
  6. Place the dough between two pieces of wax paper, roll out the thickness you desire and cut with cookie molds,
  7. Arrange on a wax paper lined baking tray and bake in a preheated oven at 170 C degrees until the edges are slightly browned.

Bon Appetit…

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