To illustrate my previous post on cocoa, here is my gourmet chocolate biscuit recipe. A balanced sweetness to take at snack time with a cup of green tea to stock up on polyphenols!
Choose cocoa of organic origin to optimize its richness in polyphenols. Favor cocoas from Peru, Ecuador, Dominican Republic and Madagascar which are renowned for being the richest in polyphenols. As I said in my blog on chocolate, the information is not really valid, but when in doubt we will still go for cocoa from these countries.
Ingredients
100 g oatmeal or wholemeal flour of organic origin
100 g applesauce without added sugar
1 large egg
20 g of date sugar or maple syrup
2 tbsp cocoa powder
10 ml olive oil
10g butter
50 g dark chocolate chips > 70%
1 tsp baking soda
1 pinch of vanilla powder
1 pinch of salt
Preparation (For 6 cookies)
Preheat the oven to 160°.
1/ Beat the sugar and butter until the mixture whitens. Add the oil and the egg and beat again. Finally add the applesauce and mix. To book.
2/ In a bowl mix the flour, cocoa powder, vanilla powder, baking soda and salt.
3/ Gradually pour mixture 2 with mixture 1 while stirring with a wooden spoon. Add the chocolate chips and mix everything well.
4/ On a baking sheet covered with parchment paper, make balls of the same volume and spaced apart from each other. Crush them with the back of a damp spoon to form 5 mm thick pucks. Bake for 20 to 25 minutes.
5/ Leave to cool on the baking sheet for 5 minutes then on a rack for around ten minutes. To be enjoyed cold.
To all chocolate fans 🍫
