Best Recipes Gluten-Free And Lactose-Free Chocolat Noisette No added sugar

A healthy, easy and protein recipe for chocolate chip cookies made without gluten, butter and lactose

After dozens of cookie recipes, needless to say, we love them at Sainplement Healthy. Today we have recycled this cookie recipe and turned it into a gluten-free and lactose-free version. In reality, it was just enough to replace the wheat flour with defatted almond flour. In addition to being naturally gluten-free, this flour contains a high level of protein. Our cookies have therefore become much more protein!

  • 120g whole almond puree
  • 75g defatted almond flour* (like this one-15% with “CHOUPIFIT15”)
  • 1 whole egg (preferably organic)
  • 35g maple syrup (or agave syrup)
  • 30g chocolate chips
  • 2g baking powder


  1. Preheat the oven to 180°C.
  2. In a large bowl, mix the almond puree, almond flour, maple syrup, egg and baking powder until you obtain a homogeneous cookie dough.
  3. Add the chocolate chips and mix again.
  4. Take a teaspoon of dough (approx. 20g), roll it between the palms of your hands and place it on a baking sheet covered with parchment paper.
  5. Repeat the process until there is no more dough left.
  6. Flatten all the balls.
  7. Bake for 10-12 minutes.
  8. Leave to harden at room temperature for about 20 minutes before tasting for a snack or dessert.
  9. Store gluten-free cookies in a tin for up to ten days.

Per cookie: 89 calories | 4.8P | 3.9G | 6L

Ratings : *instead of almond flour, it is quite possible to use another gluten-free flour such as rice flour, buckwheat, chestnut, quinoa. The quantities of the other ingredients will probably have to be reviewed.

A healthy, easy and protein recipe for hazelnut and chocolate bowlflan made without gluten

What is a flan cooked in a bowl? A bowlflan, of course! You should already know it because it’s been two years since the first recipe was born here on Sainplement Healthy. Today a new version is born through this bowlflan with hazelnuts and chocolate. It is naturally gluten-free and rich in protein thanks to skyr, milk and egg. It is eaten very fresh for breakfast and allows you to be satisfied until noon.


  • 100g plain skyr (or 0% cottage cheese or Greek yoghurt)
  • 100ml semi-skimmed milk
  • 1 whole egg (preferably organic)
  • 15g hazelnut puree
  • 15g cornstarch (or wheat flour)
  • 1 tablespoon already sweetened chocolate powder (or 5g unsweetened cocoa powder + 10g coconut sugar)
  • 5g coconut sugar (or brown sugar)


  1. Cook all the ingredients in a saucepan over low heat for 5-7 minutes until the mixture is thick.*
  2. Stir constantly so that the preparation does not stick to the bottom of the pan.
  3. Once the cream has been obtained, pour it into a bowl.
  4. Refrigerate at least 2 hours.
  5. After the refrigeration time, loosen the edges using a rubber spatula, place a plate on the bowl and turn everything over to unmold the bowlflan.
  6. Decorate with grated (or melted) chocolate before serving chilled for breakfast.

For all: 427 calories | 25.3P | 40.4G | 18.2L

Ratings : *instead of the saucepan, it is possible to cook the bowlflan in the microwave. To do this, mix all the ingredients for 20 seconds, then pour the preparation into a bowl and cook for 4 minutes at 700W. It will be necessary to monitor the microwave to avoid possible overflows.

A healthy, dietetic and light chocolate banana bread recipe made without butter and without added sugar

How do you turn this recipe into a fluffy all-chocolate banana bread? Simply by melting the chocolate instead of incorporating it in the form of chips! Thus, we keep the “butter-free”, “lactose-free”, “fat-free” and “no added sugar” properties of the initial recipe. Remember that the cake is sweetened by ripe bananas and chocolate, so we don’t add extra sugar. The chocolate used should ideally contain 45% cocoa (60% maximum), otherwise the result is too bitter (we tested and were not impressed!). For a snack, for dessert or for breakfast, it is eaten without guilt!


  • 180g semi-whole wheat flour
  • 2 ripe bananas (about 160g)
  • 2 whole eggs (preferably organic)
  • 100g dark chocolate (preferably 45% otherwise milk chocolate)
  • 50ml unsweetened almond milk (or semi-skimmed milk)
  • 6g baking powder


  1. Preheat the oven to 180°C.
  2. Mash the two ripe bananas with a fork.
  3. Incorporate the eggs, the wheat flour, the almond milk and the yeast then mix until you obtain a homogeneous paste.
  4. Melt the chocolate with water bathincorporate it into the previous mixture and mix again.
  5. Pour the mixture into a rectangular cake mold previously greased with melted coconut oil. My mold is 19 cm x 9 cm.
  6. Bake for 40 to 45 minutes. Check for doneness by inserting the tip of a knife in the center, it should come out dry.
  7. Let cool to room temperature before cutting into portions and eating for a snack or dessert.

Per unit: 153 calories | 4.6P | 20.6G | 5.8L

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