Good news for all of those who cannot say no to a crunchy cookie to go with their coffee or tea or bad mood or treat emergency.
I have created this cookies to satisfy the well known urgency of 'something sweet' without the pain of running an hour on the treadmill to burn it off.
They may not look very symmetric but I promise they are truly delicious and even if gluten free, absolutely crunchy. No butter, low sugar, no greasy stains on napkins.
The revolution about these crunchy creatures is that I have replaced the butter with light olive oil and the regular flour with organic rice flour, which has a more 'sandy' texture but doesn't sacrifice the texture of the cookie, that we all expect to be making noise when beaten and chewed.
All you need is an hour of your time, good tea or coffee, few friends and a bit of a sweet tooth to enjoy :)
Ingredients for 15 cookies:
350 gr Rice flour
3 eggs
100 gr Raw sugar (can add a bit more, I like them not too sweet)
100 Raw almond chopped
200 gr 70% dark chocolate
80 gr light olive oil
pinch of salt
50 ml of soy/rice/almond milk
Very easy:
Preheat the oven at 200°.
Cut almonds and chocolate with a knife [I used to chuck them in the food processor - hello lazy chefs!!- but I figured out that the bites were too small and tent to melt or disappear in the cookie, making me miss the enjoyment of the crunchiness that every cookie should have..].
Mix flour, sugar, olive oil, salt, chocolate and almonds in a big bowl.
Test the consistence and if it results too dry add a milk of your choice.
Make balls of the size of a ping pong ball and place on a baking tray covered with baking paper.
Press your palm on the ball and shape the cookie, it won't be perfect but will get a nice rustic irregular shape.
Bake for 17 minutes than transfer on a rack and be patient, if you eat them too hot the chocolate will burn your tongue.
I promise!!
