Foodin gluten-free almond flour and xylitol sugar are the basic ingredients of these fun and delicious cookies. Add whisked aquafaba, the liquid from a can of chickpeas as a replacement for egg whites. Fill the cookies with creamy white chocolate Herkkuisa!
INGREDIENTS
20 cookies or 10 sandwich cookies
0,75 dl aquafaba or the liquid from a can of chickpeas
3 tsp Foodin lemon juice
180 g / 4 dl Foodin almond flour
125 g / about 1,5 dl Foodin xylitol sugar
1/4 tsp Foodin fine sea salt or fine Himalayan crystal salt
Optional: ½ tsp Foodin turmeric powder for a subtle yellow color
Filling: Foodin white chocolate Herkkuisa mixed with a few tsp of lemon juice
RECIPE
Preheat the oven to 150 C.
Take the liquid from a can of chickpeas and measure 0,75 dl. Whisk the liquid into a white whip for 2-5 minutes in a ceramic or glass bowl for best results. The whip is ready when the peaks are stiff and the whip won’t drip when you turn the bowl around. Add lemon juice and continue whisking for a few minutes.
In another bowl, combine the almond flour, xylitol sugar, salt and the optional turmeric.
Fold the whisked aquafaba gently to the dry ingredients until the dough is easy to roll into balls. Roll about 20 small balls and place them on a baking sheet lined with parchment paper. Add about 12 cookie balls per sheet and bake one sheet at a time for 25-30 minutes or until the cookies are golden brown. You can use two baking sheets on top of each other to prevent the cookies from burning from the bottom.
Let the cookies cool down.
Mix the Herkkuisa with the lemon juice and spread on each cookie to make a sandwich cookie.
Store the cookies in the refrigerator.
Tip: Try cocoa cookies by adding 0,5 dl Foodin cocoa powder to the dry ingredients. In this case, only ½ tsp of lemond juice is needed. Spread either white chocolate Herkkuisa or hazelnut- raw chocolate Herkkuisa in between the cocoa cookies.
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