The days have pretty much become a routine,
And normally In my routine I like to vary.
Michael has been waking up hungry in the mornings recently and won’t wait for us to prepare a meal together.
He wants something sweet and indulgent that he can hold in his hand and nibble on.
This is how these cookies were born.
They are perfect and insanely good,
And contain ingredients that every mother would want her child to eat regularly.
These are cookies of happiness,
Cookies of deep and good will,
Healthy cookies in a playful shell,
Crispy and soft cookies,
Cookies that every mother would want her children to hold in their hands.
Cookies that’ll become part of the house,
Cookies that’ll do only good for everyone 🙂
They contain red lentils and oats, applesauce and high quality maple syrup.
They’re rich in protein and fiber,
Full of calcium,
And full of good minerals.
They just hug the heart,
And the stomach,
The taste buds,
The children and us.
A few small moments and they’ll be waiting for you and the children on the counter.
Spread a wonderful chocolate aroma,
And excite with every bite.
Healthy and happy chocolate cookie days 🙂
Vegan Morning Cookies
Ingredients: suitable for about 10-15 cookies, depending on the size of the cookie
- 150g dark chocolate (I recommend 40-60% cocoa solids)
- ¼ cup olive oil
- 4 tablespoons applesauce (114g) (for alternatives, have a look at “A little extra from me”)
- Pinch of salt
- ¼ cup maple syrup (For alternatives, have a look at “A little extra from me”)
- 1 cup instant oats for a quick prepare of the porridge (for alternatives, have a look at “A little extra from me”)
- ½ cup red lentil flour (for alternatives, have a look at “A little extra from me”)
- 1 teaspoon baking powder (5g)
- 50g chopped chocolate to sprinkle over the cookies (Not a must)
- Preheat the oven to 355°F (180°C) on turbo mode, and line a standard baking pan with parchment paper.
- In a bowl put the dark chocolate broken into cubes and the olive oil. Melt in the microwave for 1 minute and mix well into a smooth chocolate paste.
- To our chocolate paste add the applesauce, salt and maple syrup and mix well.
- To the bowl add the dry ingredients, the oats, the red lentil flour and the baking powder and mix to a smooth and slightly sticky paste.
- Let the paste rest for 5 minutes.
- With the help of an ice cream scoop or a regular tablespoon, create equal sized mounds of the batter in the baking pan. Flatten the mounds a little and sprinkle some chopped chocolate in the center of each cookie.
- Bake for 10-15 minutes. The cookies will be soft and slightly cracked, their edges will be a little dry and hard compared to the center – that’s how we know the cookies are ready. Kindly note, the cookies harden only after slightly cooling. As soon as they come out of the oven they’re really soft, but harden in a few minutes.
Cool and eat with joy 🙂
A little extra from me:
- The cookies can be kept in a sealed box on the counter for up to 4 days, there’s no doubt that it’s best to eat them fresh.
- You can replace the maple syrup with sugar / honey / agave syrup. By the way, the cookies turn out wonderful even without the syrup, they have enough sweetness from the dark chocolate.
- You can replace the instant oats with 1¼ cups of almond flour.
- For a gluten-free version, choose gluten-free oats.
- You can replace the red lentil flour with ¾ cup gluten-free oats (instant for porridge) / regular wheat flour (contains gluten).
- Click here to see how to grind red lentil flour at home.
- You can replace the applesauce with 1 egg / ½ banana.
- You can make the applesauce at home: how do we make it? Grate a peeled apple with the thin part of the grater, filter a little of the liquid from the puree with a dense strainer or a cloth diaper and we have homemade applesauce 🙂
How to grind red lentils at home 🙂