Find comfort in the cold months ahead with Italian chocolate sweets.
Photos by G. Giustolisi
Chocolate is one of those essential ingredients in the colder months. It comforts, feeds (especially, if it’s raw dark chocolate), gives the right energy and puts in a good mood. 
These two simple, scrumptious sustainable ideas made with unrefined ‘Free from’ healthy ingredients are a further confirmation that eat healthy, with a reduced sugar content but without sacrificing taste, is possible and recommended for all.
GLUTEN AND EGGS FREE OLIVE OIL COCOA-ORANGE COOKIES
In Italy, especially in the South, the extra virgin olive oil is the key ingredient for most recipes, both sweet and savory.
The choice of a light and high quality EVO is essential to prepare these very easy and quick delicious gluten and eggs free cocoa cookies, naturally sweetened with date syrup and enriched by the scent of Sicilian orange juice.
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- Total Time: 30 minutes
- Yield: 12 cookies 1x
Description
These gluten and egg-free Italian chocolate cookies are enriched with the scent of Sicilian orange juice and naturally sweetened with date syrup, offering a healthy yet delicious treat.
Ingredients
- 175 g (6 oz) brown rice flour
- Juice of 1 blood orange (2 if small)
- 2 tbsp cocoa powder
- 125 g (4 1/2 oz) date syrup
- 75 ml (3 fl oz) mild extra virgin olive oil
- Chopped pistachios (to garnish)
Instructions
- Preheat the oven to 180°C (350°F/Gas 4).
- In a mixing bowl, combine the brown rice flour with the juice of the blood orange until well mixed.
- Add the cocoa powder, date syrup, and extra virgin olive oil to the flour mixture. Stir until the dough is compact and all ingredients are well incorporated.
- Roll out the dough on a lightly floured surface to your desired thickness.
- Cut the dough into your preferred shapes using cookie cutters.
- Place the shaped dough onto a baking sheet lined with parchment paper.
- Garnish each cookie with chopped pistachios.
- Bake in the preheated oven for 12-15 minutes, or until the edges are firm and the cookies are set.
- Allow the cookies to cool on a wire rack before serving.
Notes
Use a light and high-quality extra virgin olive oil for the best flavor. These cookies are perfect for a healthy snack option. Store in an airtight container for up to a week. You can substitute the blood orange juice with regular orange juice if unavailable.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10
- Sodium: 5
- Fat: 5
- Carbohydrates: 18
- Fiber: 2
- Protein: 2
- Cholesterol: 0
These moist, gooey small eggs and dairy free cakes are perfect for a children snack. Bananas are an excellent thickener to replace the traditional eggs.
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- Yield: 10 to 12 cakes 1x
Ingredients
- 75 g 3 oz raw dark chocolate 70%
- 5 tbsp extra virgin olive oil (or 7 tbsp organic cold-pressed sunflower oil)
- 125 g 4½ oz date syrup
- 2 bananas (mashed (better if Fair trade))
- 50 g 2 oz rice white yogurt
- 50 ml 2 fl oz brown rice milk at room temperature
- 250 g 9 oz brown rice flour, sifted
- 15 g ½oz organic baking powder
- 1 tsp raw cocoa powder
- Pinch of sea salt
- 3 tbsp Amaretti Italian biscuits (crumbled)
Instructions
- Preheat oven to 180° C (350°F/Gas 4).
- Melt the chocolate in a double boiler and let cool. Mix the oil with date syrup. Add the bananas, melted chocolate, rice yogurt and milk. Add the flour with baking powder, cocoa powder and pinch of sea salt.
- Pour the dough into cups. Sprinkle each small cakes with crumbled Amaretti.
- Bake for 25 minutes.
Frequently Asked Questions
What type of olive oil should I use for the cocoa-orange cookies?
For the cocoa-orange cookies, it’s best to use a light and high-quality extra virgin olive oil to ensure the best flavor and texture.
Can I use a different sweetener instead of date syrup?
You can substitute date syrup with maple syrup or agave nectar, but keep in mind that this may alter the flavor slightly.
How do I replace eggs in the moist, gooey cakes?
In this recipe, bananas serve as an excellent thickener to replace eggs, providing moisture and binding without the need for eggs or dairy.
