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

Instructions

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.

Ingredients

• 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)

Instructions

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.