Today my first completely vegan cookie: vegan chocolate grancereale-type cookies. Prepare using milk and coconut oil, cocoa and dark chocolate, whole wheat flour, oat flakes, almonds and brown sugar. They won me over: they're good, have a light and gentle coconut aftertaste and an intense taste of dark chocolate. With lots of crispy almonds, a scent of vanilla and cinnamon and the oat flakes that give a very pleasant consistency.
I balanced the recipe according to my taste and decided to make a completely vegan and wholegrain biscuit after experimenting with my own recipe of GRANCEREAL TYPE BISCUITS, that I found it good enough to want to make a vegan and full version of chocolate. I must say that the absence of dairy products and eggs greatly enhances the taste of chocolate, spices and nuts. The biscuits are compact and crispy and are stored for a long time. Up to a week if stored in a cool, dry place. If you like, You can also find me on my profile Instagram, where I advance recipes and tips and we cook together, although virtually.
If you can't find the oil (I remind you that coconut oil is sold in jars because at room temperature it is solid) or coconut milk, you can replace them with seed oil and almond milk. Vegan Grancereale chocolate type cookies are yummy on their own, very satiating and greedy, and great to soak. In milk, for those who are not vegan, almond milk for those who are. Indeed, even if you don't have any problems with dairy products, eggs and animal derivatives, I recommend you try them anyway because they are among the best cookies I've ever made. Take a look at all my COOKIE RECIPES and my RECIPES WITH CHOCOLATE and I wish you good day!
DOSES FOR ABOUT 15 BISCUITS:
85 grams of wholemeal flour type 2
85 grams of oatmeal
30 grams of unsweetened cocoa powder
50 grams of dark chocolate drops
70 grams of almonds
a pinch of Vanilla Bourbon powder
a pinch of cinnamon
5 grams of baking powder (a teaspoon Satin Coffee)
70 grams of brown sugar
a large pinch of salt
60 grams of coconut oil (or 40 milliliters of seed oil)
coconut milk (or almond), to taste
To prepare vegan chocolate crab cookies you just have to mix all the ingredients together and then have the mixture cool for at least an hour in the refrigerator.
Toast the almonds in a frying pan. Put wholemeal flour on the worktop, oat flakes, brown sugar and yeast. Add salt, Bourbon vanilla and cinnamon, then the coconut oil and knead. Combine the chopped toasted almonds and dark chocolate chips, then as much coconut milk as it takes to get a compact loaf, dense and consistent. Wrap the chocolate vegan biscuit dough in food film and refrigerate for at least an hour or until it is firmed.
Preheat the oven to 170 degrees static. Flour the work top and spread the dough with the rolling pin at a thickness of one centimeter, one and a half centimeters or so. Make discs using a cookie cutter or pasta cup. Line a baking sheet with parchr paper and arrange the biscuits, slightly spaced out of each other. Bake vegan chocolate biscuits at 170 degrees for 10 minutes. Remove the biscuits and leave to cool completely. Bon appétit!