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Cookies sans gluten Caroube & noisettes Sol Semilla

Ultra soft gluten-free carob & hazelnut cookies

Recipe by @Marie_Shaktini , quality, communication & culinary development manager @Sol Semilla.

Preparation : 20 min.

Cooking time: 15 min.

For 4 small cookies or 2 large ones

STEP 1: INGREDIENTS

  • 3 tbsp rice or buckwheat flour
  • 3 tbsp. hazelnut powder
  • 1 tbsp grated coconut
  • 1 tbsp of carob
  • 1 tsp baking powder (bicarbonate)
  • 1 tbsp coconut sugar
  • 1 tbsp raisins
  • 1 organic egg or 1 flax egg (1 tbsp of flax and 8 cl of water)
  • 1 tbsp of cocoa butter or melted coconut
  • 1 tbsp hazelnut or almond puree
  • 1 pinch of salt and/or vanilla powder
  • A few flaked almonds or crushed hazelnuts for the topping

STEP 2: RECIPE

In a bowl prepare the flax egg, i.e. 1 tbsp of flax seeds (ground) & 3 tbsp of water or vegetable milk and leave in the refrigerator so that the flax gels.

In a mixing bowl, pour the dry ingredients and mix well, pour in the flax egg (or organic egg), the hazelnut puree, the coconut/cocoa oil.

Place in the oven for about 15 min at 200°C until the edges of the cookies are golden.

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