These gluten-free vegan chocolate cookies are the ideal chocolate cookies for when you feel like eating something sweet with the taste of childhood. For those who are not from Argentina, I tell them that chocolinas are very popular cookies that are also the protagonists of a classic cake.
The chocotorta, the most famous cake in Argentina, is made with these cookies and that is why today it is common to find chocolates anywhere in the world. Soon I will share with you my vegan and gluten free version of the chocotorta, but today we start with the cookies. I made these gluten-free and vegan chocolates in the shape of a heart because it was the cutter I had at home, but you can make them with a rectangular cutter if you want them to look more like the original ones. Or even with the cutter imitating chocolates that I saw sold in Argentina.
What you need to prepare these gluten-free Chocolinas:
- Gluten-free oats: as I always clarify, oats naturally do not contain gluten but they are usually processed with cereals that do contain gluten, so unless the package indicates that it is gluten-free, it will be contaminated. We will need oat flour, so you can either buy the flour directly or use rolled oats, as I did, and process it beforehand.
- Almond flour: as with oatmeal, you can buy whole almonds and grind them in a grinder or blender to obtain a fine flour.
- Cocoa powder: cocoa will provide the chocolate flavor. I always chose a pure cocoa, without sugar.
- Agave: Agave is going to be the sweetener of this recipe. In case you don't have it, you could replace it with any other similar liquid sweetener such as maple syrup, coconut nectar, rice syrup, date syrup, etc.
How to prepare these gluten-free vegan chocolate cookies:
- In case you are using rolled oats, process them into a fine flour.
- Place the oat flour, almond flour, cocoa powder and agave in a bowl. Mix with a spoon.
- Add the water and continue mixing until a dough ball is formed. If necessary, you can use your hands.
- Let the dough rest in the refrigerator for 20 minutes. It is important to cover it so that it does not dry out.
- After this time, preheat the oven to 180ºC/355ºF.
- Remove the dough from the refrigerator and stretch it with a rolling pin between 2 sheets of greaseproof paper.
- Cut the cookies with the cookie cutter of your choice and place them on a baking sheet lined with greaseproof paper.
- Bake for 15-20 minutes until lightly browned.
- Allow to cool completely before removing from the plate.
Alternative if you do not have time to leave the dough to rest
In case you do not have enough time to let the dough rest for 20 minutes, here is an alternative that does not require resting the dough. Instead of using 2 tablespoons of water, start with just one and knead by hand to form the dough. If necessary add ½ tablespoon more. By using less water, the dough will not be so sticky and you will be able to roll it out easily without having to wait for it to rest.
Frequently Asked Questions:
Can another flour be used to replace oat flour? The truth is that I have not tried to prepare this recipe with another flour, so I cannot assure you the result using another flour. But I would be encouraged to try buckwheat flour.
If I don't have parchment paper, what can I use? If you don't have parchment paper, you can use a silicone baking sheet to roll out and bake the cookies. And if you don't have that either, instead of rolling out the dough, simply make small balls of the same size and flatten them between your hands to form the cookies. Your gluten-free chocolates will be more rustic and not as thin, but just as tasty. And to cook them you can brush the dish with a little coconut oil to prevent them from sticking.
Other recipes that you will like:
Gluten-free vegan chocolate cookies
Ingredients
- ½ cup GF oat flour
- ½ cup almond flour
- 2 tablespoon cacao powder
- 3 tablespoon agave
- 2 tablespoon water
Instructions
- Colocar la harina de avena, harina de almendras, cacao en polvo y agave en un bowl. Mezclar con una cuchara.
- Agregar el agua y continuar mezclando hasta formar un bollo. Si es necesario podés usar las manos.
- Dejar reposar la masa en la heladera por 20 minutos. Es importante taparla para que no se seque.
- Pasado el tiempo, pre-calentar el horno a 180ºC/355ºF.
- Retirar la masa de la heladera y estirarla con un palo de amasar entre 2 hojas de papel manteca.
- Cortar las galletas con el cortante elegido y disponerlas en una placa para horno con papel manteca.
- Hornear por 15-20 minutos hasta que estén apenas doradas.
- Dejar enfriar por completo antes de retirarlas de la placa.
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