HIGH-PROTEIN CHOCOLATE FOFINSEM LACTOSE-FREE-WITHOUT THE WHEAT

This recipe is awesome for cookie chocolate, fluffy this is one of those, well, intense, because we have used the cacao is 100%.

This is a recipe for chocolate biscuit, as soon as it is done, it becomes crispy on the outside and soft on the inside.

The next day, you will taste their is a high-protein chocolate, fluffy and incredibly pleasant to the taste.

THE RECIPE FOR HIGH-PROTEIN CHOCOLATE, LACTOSE-FREE

You're not going to use butter and not cow's milk to make this recipe is from the chocolate biscuit's cute.

The fat in the recipe, you'll use coconut oil, but it can also be other vegetable oil of your choice.

For the hydration of the dough, you'll use coconut milk, but it can also be the other, nondairy milk of your choice.

However, if you don't have coconut oil and or coconut milk, or you do not want to wear, you can use the butter, and cow's milk.

DURABILITY AND STORAGE

This recipe is from the chocolate biscuit cuddly lasts for about 15 days out of the fridge, so you'll have plenty of time to take advantage of it.

Store in a glass container tightly closed to ensure the best texture and to preserve the full flavor.

As I have said before, this is the cookie for the chocolate without the lactose is crispy on the outside and tender on the inside, but that's only the first day.

He is cute, he remembers even the texture of a cake, making each bite an experience is absolutely amazing.

BY SUBSTITUTING ALL THE INGREDIENTS FOR THE COOKIE AND CHOCOLATE-CUTE

In this recipe, gluten-free, use rice flour, and potato starch from the potato and the ingredients that give a light texture and delicious the biscuit.

To replace the rice flour and keep a texture that is similar, experiment with the flour, millet, or sorghum, the alternative is equally delicious and nutritious.

If you try, you can swap out the flour for rice flour or oats, but please keep in mind that the texture of the cookies will look a little different.

If you'd prefer to avoid potato starch in the potato, you can use the same number in grams) tapioca flour or tapioca starch for corn, and ensuring the consistency of the dough.

As for the tapioca flour and the cornstarch absorbs less moisture, it is important to adjust the amount of coconut milk to keep the consistency of the ideal of the batter, resulting in cookies, chocolate, lactose-free, perfectly soft and flavorful.

Gingerbread, gluten-free and lactose-free

---

with a d-Star with a d-Star with a d-Star with a d-Star with a d-Star

On to the review

• Author: Healthy Recipe
• Full-Time: 30 minutes
• Dividend Yield: 4 people
• More: Gluten Free

Print Recipe

Pin On Recipes

Description

With great pleasure, we can share this amazing recipe from the cookie jar, gluten-free and lactose-free, perfect for those looking for healthy and tasty. 

Get ready for a unique culinary experience, where each and every bite of it is an invitation to pleasure, and to the indulgence of the conscious mind. 

And now, without further ado, let's dive into the simple steps in this process of cooking, which surely will delight your taste buds and your senses.

Additional features: The economic cost, which is Recommended for vegans, which is Recommended for the vegetarian Recipe, lactose free, Recipe, gluten-free food In the oven

---

Ingredients

INGREDIENTS

•  200 g of corn starch (corn starch)
•  1 cup of margarine softened or melted,
•  5 tablespoons sugar
•  3 tbsp potato starch
•  2 tablespoons of rice flour
•  1 teaspoon of vanilla extract
•  1 tsp of baking powder

Cook Mode Prevent your screen from going dark

---

Instructions

1. Mix all of the ingredients in a bowl and stir until it becomes a dough is smooth and uniform, like the one in the picture.
   Tip: If the dough is very soft, reserve in the fridge for 20 to 30 minutes.
2. Remove the dough, shape into small balls about the size of a walnut and place on a baking tray with baking paper. Espalme or flatten with your hand, and place the baking is in the oven, pre-heated to 180 to dourarem (about 15 minutes).
3. Remove from the oven and let it cool down a little bit, and you're ready for your high-protein corn starch lactose-free and gluten-free. Try it out and tell us in the comments what you think of it. Good luck!

Notes

If you like the recipe from the Cookie jar, gluten-free and lactose-free, we suggest that you sign in to our class to cookie Recipes.

• Prep Time: 30 minutes
• Cook Time: 15 to 30 minutes
• Category: Cookies
• Method: Hand-made
• Cuisine: Brazilian

Nutrition

• Serving Size: 12
• Calories: 230
• Suck: 19.2 g
• Sodium: 21 mg
• Fat: 9.6 g
• Saturated Fat: 6.9 g
• Unsaturated Fat: 1.8 g
• - Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 2.3 g
• Cholesterol: 15.9 mg

CHECK OUT THE OTHER COOKIE RECIPES, GLUTEN-FREE LACTOSE-FREE

• Broa de Fubá com Goiabada

• Cookies Peanut butter

• Cookie-A Full Vegan

I hope you have enjoyed this recipe for a dessert of peaches, and that you have to make often at home.

Need recipes for bread for diabetics click here!

Want to learn how to make cakes, sugar-free and also free of sweeteners, which seem to be of the traditional click here!

And if you want to learn how to sell cakes, to gluten-free and lactose-free, that win over customers, click here!

Learn the 10 recipes unheard of Desserts Thin, Gluten-free and Lactose-on my way-online-exclusive click here!

Check out the online course, the Bread in the frying-Pan, all-inclusive, no gluten, no dairy, no eggs, no xanthan gum, and sugar-free click here!