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Do you love Reese’s Cookies but think they have too much sugar? If so, then this Sugar & Gluten-free Reese’s Cookies are for you! Let me tell you about all its great advantages:
- Excellent source of fats-based energy
- Rich in vitamins, minerals, and antioxidants
- Easy to make
There’s nothing better than enjoying a delicious treat without the guilt of worrying about it being unhealthy. This recipe for Reese’s-Style Cookies, in a natural and healthy version, isn’t made from any refined sugars, is gluten-free, and is made from quality raw materials. In addition to curbing your craving this recipe also gives you other benefits:
- You’ll pamper your body with an explosion of flavor, rich in vitamins and minerals from the nuts.
- Your cells will be replenished from the injection of many antioxidants thanks to the 99% chocolate cacao.
- You’ll get a shot of energy from the natural fats found in the raw materials.
- Excite your palate with the combination of flavor and textures.
- Take care of your blood sugar levels by avoiding spikes thanks to the fiber provided in this recipe, which will also help digestion.Imprimir
Sugar-Free Reese’s Hazelnut CookiesTiempo total 30 minutesRaciones 12 unidades
- 150 gr Dates
- 200 ml Water
- 1/4 cup Raw Hazelnuts
- 3 tbsp Natural Athlete’s Hazelnut Cream
- 3/4 cup Vanilla Oatmeal Powder
- 250 gr Dark Chocolate 99% Cacao
- A pinch of Salt
- Cinnamon Powder (to taste)
Elaboración paso a paso
To start making your Reese's cookies, start by preparing the filling. Soak the dates in hot water. While they are soaking, add the hazelnut cream with the salt and cinnamon in a blender or food processor. Whisk until smooth.
Add the dates and a little of the water used, to the mixture, and beat until you get a paste-like texture.
Continue by next preparing the base. Add the vanilla oatmeal, hazelnuts, and ¼ cup (37.5 g) of the filling mixture to the blender/food processor and mix everything until combined well.
Have the molds you are going to use on hand. I used silicone molds because it’s easier to remove later. If you do not have any of these you can use a muffin tin or other heat-resistant non-stick pan or cover one in wax paper so it doesn’t stick.
Place the prepared base mixture in the molds, trying to ensure that the mixture covers the edges well and is not so full that there is still space for the filling. Then add the filling to the base.
Freeze the cookies for about 3 hours or if you prefer you can leave it in the freezer overnight. The base should be compact and hard when removing it.
Finally, prepare the top layer. Start by melting the chocolate in a double-boiler.
Remove frozen cookies carefully so they don't break and place them on a tray or plate.
Cover the cookies with the melted chocolate to create a thin coating, and re-freeze the cookies for around another hour.
Did you enjoy these Reese’s-Style Cookies? Don’t miss out on these other similar treats!
Gluten & Sugar-Free Twix-Style Bars
Homemade Chocolate with Nuts
Gluten & Sugar-Free Almond and Aniseed Cookies
Avocado Chocolate Cake Recipe