「The Super-fast Shape-up Plan: Flourless Chocolate Chip Cookies」の版間の差分
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<br>MINDFUL DAY <br>Sticky and delicious, these cookies are a healthier alternative to shop-bought ones.<br><br>Refined sugars have no nutritional value, while natural sugars, such as the coconut variety here, contain a fibre called inulin. It's not completely saintly but it has a lower glycaemic index, which makes it a little gentler on blood sugar levels. In combination with the oats, which are high in fibre, these cookies won't cause a wild blood sugar spike.<br>GLUTEN-FREE (if using gluten-free oats)<br>DAIRY-FREE <br>SERVES 6 (makes 12 cookies)<br>PREP 10 minutes<br>COOK 10 minutes<br>CALORIES PER SERVING 260<br>1 egg<br>75g coconut sugar<br>100g coconut oil, melted<br>90g rolled oats (gluten-free, if preferred)<br>150g ground nuts (almonds, cashews, hazelnuts)<br>1 tbsp finely chopped nuts (almonds, cashews, hazelnuts, walnuts, macadamia)<br>pinch of ground cinnamon<br>pinch of salt<br>100g plain dark chocolate (minimum 70% cocoa), chopped<br>Preheat the oven to 180C/160C fan/gas 4.<br><br>Line a baking tray with nonstick baking paper.Mix all the ingredients together in a bowl and then spoon the mixture on to the lined baking tray. Make sure each spoonful is well spaced out and flatten them down a bit so they resemble a cookie shape.<br>How many cookies the mixture makes will depend on how big you want them - I usually make around 12, but they're not perfect and nor should they be.Bake in the oven for | <br>MINDFUL DAY <br>Sticky and delicious, these cookies are a healthier alternative to shop-bought ones.<br><br>Refined sugars have no nutritional value, while natural sugars, such as the coconut variety here, contain a fibre called inulin. It's not completely saintly but it has a lower glycaemic index, which makes it a little gentler on blood sugar levels. In combination with the oats, which are high in fibre, [https://pinfaves.com/blair-walnuts-weight-loss/ pinfaves.com] these cookies won't cause a wild blood sugar spike.<br>GLUTEN-FREE (if using gluten-free oats)<br>DAIRY-FREE <br>SERVES 6 (makes 12 cookies)<br>PREP 10 minutes<br>COOK 10 minutes<br>CALORIES PER SERVING 260<br>1 egg<br>75g coconut sugar<br>100g coconut oil, melted<br>90g rolled oats (gluten-free, if preferred)<br>150g ground nuts (almonds, cashews, hazelnuts)<br>1 tbsp finely chopped nuts (almonds, cashews, hazelnuts, walnuts, macadamia)<br>pinch of ground cinnamon<br>pinch of salt<br>100g plain dark chocolate (minimum 70% cocoa), chopped<br>Preheat the oven to 180C/160C fan/gas 4.<br><br>Line a baking tray with nonstick baking paper.Mix all the ingredients together in a bowl and then spoon the mixture on to the lined baking tray. Make sure each spoonful is well spaced out and flatten them down a bit so they resemble a cookie shape.<br>How many cookies the mixture makes will depend on how big you want them - I usually make around 12, but they're not perfect and nor should they be.Bake in the oven for 10 minutes then leave to cool on a wire rack. They'll keep for a week in an airtight container. <br> RELATED ARTICLES Share this article Share <br> <br> <br><br>adverts.addToArray({"pos":"inread_player"})Advertisement | ||
2022年12月14日 (水) 07:50時点における版
MINDFUL DAY
Sticky and delicious, these cookies are a healthier alternative to shop-bought ones.
Refined sugars have no nutritional value, while natural sugars, such as the coconut variety here, contain a fibre called inulin. It's not completely saintly but it has a lower glycaemic index, which makes it a little gentler on blood sugar levels. In combination with the oats, which are high in fibre, pinfaves.com these cookies won't cause a wild blood sugar spike.
GLUTEN-FREE (if using gluten-free oats)
DAIRY-FREE
SERVES 6 (makes 12 cookies)
PREP 10 minutes
COOK 10 minutes
CALORIES PER SERVING 260
1 egg
75g coconut sugar
100g coconut oil, melted
90g rolled oats (gluten-free, if preferred)
150g ground nuts (almonds, cashews, hazelnuts)
1 tbsp finely chopped nuts (almonds, cashews, hazelnuts, walnuts, macadamia)
pinch of ground cinnamon
pinch of salt
100g plain dark chocolate (minimum 70% cocoa), chopped
Preheat the oven to 180C/160C fan/gas 4.
Line a baking tray with nonstick baking paper.Mix all the ingredients together in a bowl and then spoon the mixture on to the lined baking tray. Make sure each spoonful is well spaced out and flatten them down a bit so they resemble a cookie shape.
How many cookies the mixture makes will depend on how big you want them - I usually make around 12, but they're not perfect and nor should they be.Bake in the oven for 10 minutes then leave to cool on a wire rack. They'll keep for a week in an airtight container.
RELATED ARTICLES Share this article Share
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