When you get THE recipe from your first try and then your dogs eat the enitre batch while you're not home...
In collaboration with Fitness.com.hr
Ziggi, my little thief, I really don't have any clue how he survived this massive overdose, but now it is also time for you to enjoy this super delicious cookies.
Somehow, he managed to get the cookies that were cooling on the kitchen counter, ate them all, so I had to make a whole new batch again to check the recipe again.
QUANTITY
14
cookies
COMPLEXITY
Intermediate
TIME
25
Minutes
Ingredients
- 120 g thick hazelnut butter (Monki)
- 60 g extra virgin coconut oil
- 20 g ground flax seeds + 50 ml water
- 50 g coconut sugar
- 50 g light Muscovado sugar
- 100 g spelt flour
- 50 g wholegrain spelt flour
- 3/4 tsp soda
- a pinch of Himalayan salt
Stir the ground flax seeds with water and leave aside to thicken.
This will be our egg replacer.
Beat the hazelnut butter with coconut oil (room temperature), coconut sugar and Muscovado sugar.
It is very important to beat the sugar, especially this Muscovado one well, otherwise you'll end up with lumpy cookies.
Beat with the mixer until you get an even mixture.
Add the "flax egg",stir, then put in the salt, flours and soda and beat one last time shortly.
Do not overbeat the mixture.
Take a scoop of the mixture into the baking tray lined with parchment paper and press the top of the cookie dough to get a nice round shape.
Bake for about 15 minutes on 180C degrees.
Once baked, leave them shortly on the tray because they will be sensitive and soft, then transfer with the baking sheet on a wire rack for cooling.
Store the cookies in a closed jar.
They are delicious, I promise! :D
