Chocolate cookies with blueberries, gluten free chocolate cookies with fruit and super easy to make, that is what these cookies are!
The last few weeks I had a lot of blueberries in my fridge because I am in a completely oatmeal porridge with blueberries phase. I usually vary regularly with my breakfast. But since a few weeks this porridge has again become my favorite and I eat it almost every morning. Usually Jens also regularly eats blueberries, but at the moment he apparently doesn’t because I have a lot of them in my fridge. And you can’t keep them that long. That is why I decided to bake something with them which has become these delicious chocolate cookies.
Preparation time: 10 minutes
Baking time: 15 minutes
Amount: 12 – 15 cookies
- Mixing Bowl
- Baking Paper
- Baking Tray
- 80 grams coconut oil
- 30 grams dark (lactose free) chocolate
- 100 grams tigernut flour
- 100 grams buckwheat flour
- 3 eggs
- 15 grams cacao
- 5 grams baking soda
- 35 milliliters plant based milk
- 35 grams blueberries
How to make it?
Preheat the oven on 180 degrees Celsius (356 Fahrenheit). Put the coconut oil in a small pan and melt slowly on low heat fire.
In the meantime chop the chocolate in pieces as big as you like them to be in the cookies.
Next put the tigernut flour in a mixing bowl (or use your mixer/food processor) like I did. Add the buckwheat flour, eggs, cacao and the baking soda to it. When the coconut oil has melted you can add that as well together with the plant based milk.
Mix all ingredients into a smooth batter. Carefully mix the chopped chocolate and blueberries through the batter.
Lay a piece of baking paper on a baking tray and make piles of batter on the baking paper. Depending on the size you can make 12-15 cookies.
Bake the cookies for 15 minutes in a preheated oven. Pay attention that the baking time may differ per oven.
Let them cool down a bit and you can enjoy these healthy cookies.
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