Low GI cookies with chickpea flour and cocoa!

low ig cocoa and chickpea flour biscuits

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Author: D.

Type of recipe: Breakfast, desserts

Preparation time: 10 minutes

Cooking time: 6 minutes

Total time: 16 minutes

For: 8

What to eat for breakfast without getting fat and staying full until lunchtime? Here are some very tasty cookies but with a little trick to increase their protein profile and lower the glycemic index: they are made with chickpea flour! Yet they are good, tasty and ideal with a cup of plant milk. Each cookie is bigger than a shortbread and has about 55 calories.

Ingrediants

For 27 biscuits:
– 150 grams of chickpea flour (480 Kcal)
– a tablespoon of extra virgin olive oil (90 Kcal)
– a tablespoon of chopped flax seeds (40 kcal)
– 30 grams bitter cocoa (96 kcal)
– 80 gr. fructose (320 Kcal)
– 50 grams dark chocolate in coarse pieces (257 Kcal)
– 3 egg yolks (180 Kcal)
– 200 ml skimmed milk (60 kcal)
– pinch of salt
– grated orange peel
– 30 gr. Fiberpasta flour (90 Kcal)
– half a sachet of baking powder

Instructions

In a bowl, mix the unsweetened cocoa, the two flours, salt, sugar, flax seeds, chocolate, orange juice and yeast. Separately, beat the egg yolks with the oil, then add the skimmed milk. Add the liquid to the bowl with the other ingredients and mix very very well. The dough is quite full-bodied, not slow like a cream but not too hard. Take a baking sheet and with the help of a teaspoon create well-spaced balls, up to a maximum of ten at a time. Put the biscuits in a preheated oven at 180 degrees for about six / seven minutes, checking after five. They must still be slightly soft. Let them cool completely and sprinkle them with a little bitter cocoa or finely chopped chocolate. They can be kept for a week in a tightly closed jar.