Galette Cookie by @healthyalie

≈ 55 min

8 servings

🥐

2 sheets

Gluten-free puff pastry

🍫

Chocolate spread

🫘

130 ml

Aquafaba

🥛

30 ml

Plant milk

🍁

15 ml

Maple syrup

🍬

100 g

Brown sugar

🍬

60 g

Beet sugar

🫙

5 ml

Baking soda

🥥

100 g

Coconut oil

🧁

250 g

Gluten-free flour mix

🍫

100 g

Chocolate chips

  1. Preheat

    Preheat the oven to 190°C (375°F) and line a round cake pan with baking paper.

  2. Whisk
    • brown sugar
    • beet sugar
    • aquafaba

    Whisk 100 g brown sugar, 60 g beet sugar, and 80 ml aquafaba in a mixing bowl.

  3. Stir
    • melted coconut oil
    • baking soda
    • Beet sugar

    Stir 100 g melted coconut oil and 1 teaspoon baking soda into the sugar mixture.

  4. Fold
    • gluten-free flour blend
    • Plant milk
    • Maple syrup

    Fold 250 g gluten-free flour blend into the wet mixture until a cookie dough forms.

  5. Fold
    • dark chocolate chips

    Fold 100 g dark chocolate chips through the cookie dough.

  6. Roll
    • gluten-free puff pastry
    • Gluten-free flour mix

    Roll out 1 sheet of gluten-free puff pastry and place it in the lined cake pan.

  7. Spread
    • cocoa hazelnut spread

    Spread the cocoa hazelnut spread evenly over the pastry, leaving a 2 cm border.

  8. Spread

    Spread the cookie dough evenly over the cocoa hazelnut spread.

  9. Cover
    • gluten-free puff pastry
    • Gluten-free flour mix

    Cover the filling with the second sheet of gluten-free puff pastry and seal the edges.

  10. Whisk
    • aquafaba
    • plant-based milk
    • maple syrup

    Whisk 1 tablespoon aquafaba, 2 tablespoons plant-based milk, and 1 tablespoon maple syrup to make the glaze.

  11. Brush

    Brush the glaze over the pastry surface.

  12. Bake

    Bake the galette at 190°C (375°F) for 20 min.

  13. Bake

    Lower the oven temperature to 180°C (355°F) and bake for another 10 min until deeply golden.

  14. Cool

    Cool the galette completely before slicing and serving.

Galette Cookie by @healthyalie

≈ 55 min

8 servings

🥐

2 sheets

Gluten-free puff pastry

🍫

Chocolate spread

🫘

130 ml

Aquafaba

🥛

30 ml

Plant milk

🍁

15 ml

Maple syrup

🍬

100 g

Brown sugar

🍬

60 g

Beet sugar

🫙

5 ml

Baking soda

🥥

100 g

Coconut oil

🧁

250 g

Gluten-free flour mix

🍫

100 g

Chocolate chips

Preparation Steps

  1. Step 1/14

    Preheat the oven to 190°C (375°F) and line a round cake pan with baking paper.

    🍰round cake pan

  2. Step 2/14

    Whisk 100 g brown sugar, 60 g beet sugar, and 80 ml aquafaba in a mixing bowl.

    🍬brown sugar
    🍬beet sugar
    🫘aquafaba
    🥣mixing bowl
    🥄whisk

  3. Step 3/14

    Stir 100 g melted coconut oil and 1 teaspoon baking soda into the sugar mixture.

    🥥melted coconut oil
    🫙baking soda
    🥣mixing bowl
    🥄spatula

  4. Step 4/14

    Fold 250 g gluten-free flour blend into the wet mixture until a cookie dough forms.

    🧁gluten-free flour blend
    🥣mixing bowl
    🥄spatula

  5. Step 5/14

    Fold 100 g dark chocolate chips through the cookie dough.

    🍫dark chocolate chips
    🥣mixing bowl
    🥄spatula

  6. Step 6/14

    Roll out 1 sheet of gluten-free puff pastry and place it in the lined cake pan.

    🥐gluten-free puff pastry
    🥖rolling pin
    🍰round cake pan

  7. Step 7/14

    Spread the cocoa hazelnut spread evenly over the pastry, leaving a 2 cm border.

    🥜cocoa hazelnut spread
    🥄spatula

  8. Step 8/14

    Spread the cookie dough evenly over the cocoa hazelnut spread.

    🥄spatula

  9. Step 9/14

    Cover the filling with the second sheet of gluten-free puff pastry and seal the edges.

    🥐gluten-free puff pastry
    🍰round cake pan

  10. Step 10/14

    Whisk 1 tablespoon aquafaba, 2 tablespoons plant-based milk, and 1 tablespoon maple syrup to make the glaze.

    🫘aquafaba
    🥛plant-based milk
    🍁maple syrup
    🥣mixing bowl
    🥄whisk

  11. Step 11/14

    Brush the glaze over the pastry surface.

    🖌️pastry brush

  12. Step 12/14

    Bake the galette at 190°C (375°F) for 20 min.

    🍰round cake pan

  13. Step 13/14

    Lower the oven temperature to 180°C (355°F) and bake for another 10 min until deeply golden.

    🍰round cake pan

  14. Step 14/14

    Cool the galette completely before slicing and serving.

    🔪knife

Composition

Ingredients

Types

Grains, Legumes, Sweeteners, Leavening agents, Oils and fats

Ingredients

Gluten-free puff pastry, Chocolate spread, Aquafaba, Plant milk, Maple syrup, Brown sugar, Beet sugar, Baking soda, Coconut oil, Gluten-free flour mix, Chocolate chips

Notes

Gluten-free puff pastry (store-bought, from a bio shop), Chocolate spread (homemade cocoa spread, recipe on the author's blog, amount not given), Aquafaba (for the glaze, or coconut milk, for the cookie dough), Plant milk (for the glaze), Maple syrup (or agave syrup, for the glaze), Brown sugar (brown sugar or vergeoise), Coconut oil (or vegan butter, melted), Gluten-free flour mix (or wheat flour)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian

Calories

560 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 73g, Sugars: 40g, Fat: 28g, Saturated fat: 16g, Fiber: 4g

Nutritional Information

Minerals

Calcium: 55mg, Iron: 2.8mg, Potassium: 250mg, Sodium: 210mg

Vitamins

Vitamin E: 1.1mg, Vitamin B1: 0.12mg

Preparation

Time Information

Preparation

25 minutes

Cooking

30 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

mixing bowl, whisk, spatula, rolling pin, round cake pan, pastry brush, knife

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Afternoon tea, Holiday dessert, Birthday, Sharing dessert

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Crispy, Flaky, Chewy, Melty

Flavors

Chocolatey, Sweet, Caramel-like, Buttery, Coconut

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store in an airtight container,Keep away from heat and direct sunlight), fridge : 5 days (Store in an airtight container,Allow to return to room temperature or reheat before serving), freezer : 2 months (Wrap individual slices tightly,Store in a freezer-safe airtight container,Thaw overnight in the refrigerator)