Cookies with an interesting name, soft yet slightly crispy, enriched with your favourite filling.
The cookies are really easy to make, even though you will need to "dirt your fingers" just a little bit and complicate a thing or two, but they are so sweet, tasty and look so special. Also, a nice healthier treat that goes hand in hand with your coffee.
Depending on how big will your ball be, you will get approximately 20 full-flavoured cookies.
For the cookies
- 120 g spelt flour
- 100 g wholegrain spelt flour
- a pinch of Himalyan salt
- 1 žličica praška za pecivo
- 75 g coconut palm sugar
- 40 g Myprotein cashew butter
- 60 g extra virgin coconut oil
- 1 egg
- 2 tbsp almond butter, if needed
You can roll your balls in coarsley chopped hazelnuts or almonds, before baking, or roll into Demerara sugar.
Fill your thumbprints with your favourite jam, chocolate spread or some other filling, after baking.
Stir all dry ingredients in a bowl
Add the egg into the dry mixture and stir shortly, then throw in the solid coconut oil and cashew butter.
You can previously mix those two to make it easier stiring them with the remaining ingredients.
Lastly, pour in the almond milk if needed, if you find it too difficult to form small balls out of the cookie mixture.
Tear small pieces of the dough with your hands, forming small balls that you can but don''t have to roll in the favourite decorations and place them on a baking tray lined with parchment paper.
Gently press the middle of the ball before baking. Do not tear large chunks of the dough because the cookies will spread and rise during baking.
Bake on 180oC , for about 10 minutes, take them out and press the middle a bit more and conitinue baking for another 5-6 minutes.
Transfer the baked cookies onto a wire rack for cooling, meanwhile filling them with jam or some other spread.
They will harden while cooling and be crisp the same day, but the day after they'll soften a bit.
Store in a close container.