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    Gluten-Free Digestive Cookies

    At last, I had the time to prepare a recipe for you … My weekly program is so full that even if I found some time to test a recipe, it’s almost impossible to write, prepare, and post it … But these last few days weren’t so hectic, so I managed to test a recipe I wanted for a long time! Homemade digestive cookies, the most popular recipe of the blog, can now be enjoyed by all those who avoid gluten! These gluten-free digestive cookies are so tasty that they have nothing to envy from their famous cousins 😉

    They are made with buckwheat flour, coconut flour and coconut oil. The sweetener I used is coconut sugar. I added a bit of flaxseed for extra fiber and nutrients.

    Εύκολη συνταγή για Μπισκότα Digestive Χωρίς Γλουτένη - Delicious Gluten-free Digestive Cookies

    Gluten-free digestive cookies are very simple to make. All you need is a rolling pin and a cookie cutter. I used a ravioli cutter because I wanted to give this nice jagged edge?)

    The recipe yields only 20 cookies. Feel free to double it if you want.

    Gluten-Free Digestive Cookies
    Yields 20
    Easy to make gluten-free digestive cookies
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    Prep Time
    1 hr 10 min
    Cook Time
    15 min
    Total Time
    1 hr 25 min
    Prep Time
    1 hr 10 min
    Cook Time
    15 min
    Total Time
    1 hr 25 min
    93 calories
    8 g
    9 g
    7 g
    1 g
    5 g
    21 g
    64 g
    3 g
    0 g
    2 g
    Nutrition Facts
    Serving Size
    21g
    Yields
    20
    Amount Per Serving
    Calories 93
    Calories from Fat 58
    % Daily Value *
    Total Fat 7g
    10%
    Saturated Fat 5g
    23%
    Trans Fat 0g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 9mg
    3%
    Sodium 64mg
    3%
    Total Carbohydrates 8g
    3%
    Dietary Fiber 1g
    3%
    Sugars 3g
    Protein 1g
    Vitamin A
    0%
    Vitamin C
    0%
    Calcium
    2%
    Iron
    2%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Ingredients
    1. • 100 g buckwheat flour
    2. • 50 g coconut flour
    3. • 1 teaspoon baking powder
    4. • ½ teaspoon of salt
    5. • 25 g crushed flaxseed
    6. • 50 g coconut sugar
    7. • 100 g coconut oil
    8. • 2 tablespoons of milk of your choice
    9. • 1 egg, slightly beaten
    Instructions
    1. In a bowl, mix the buckwheat flour, coconut flour, flaxseed, baking powder and salt.
    2. In another bowl, mix (with a hand mixer or wire) the coconut sugar with coconut oil until softened.
    3. Join solid and liquid materials and knead to blend. Add the egg and then milk, a little bit at a time, and knead until you have a dough that does not stick.
    4. Flatten the dough to form a disc, wrap it with a food wrap and put it in the refrigerator for about 1 hour.
    5. Remove the dough from the refrigerator, place it between 2 pieces of non-stick paper and roll it out to a 6mm thick sheet. Cut the cookies with a cookie cutter* and place them in a baking sheet lined with parchment paper.
    6. Bake the cookies in a preheated oven at 180 ° C for 15-18 minutes until golden.
    7. Remove them from the oven and let them cool completely.
    Notes
    1. *Mine is 6cm
    beta
    calories
    93
    fat
    7g
    protein
    1g
    carbs
    8g
    more
    The Healthy Cook https://thehealthycook.gr/
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