Big chocolate chip cookies
6 big cookies or 12 small cookies
What do you need:
200 grams of almond flour,
½ teaspoon tartar baking powder,
80 grams of coconut oil (melted and cooled),
50 grams of cocoa nibs,
3 tbsp broken linseed + 9 tbsp water
a pinch of Himalayan salt
This is how you make them:
Preheat the oven to 175 degrees and cover a baking tray with parchment paper.
Put in a small bowl the broken linseed together with the 9 tbsp water and mix it together. Set aside.
Put all dry ingredients in a large bowl and stir well together.
Add the wet ingredients to the flour and knead with your hands into a dough ball. Wrap the ball in some cling film and place it in the refrigerator for about 20 minutes.
Take the dough ball out of the fridge and divide the dough into 6 pieces. Make 6 balls out of them and print them into flat cakes.
Place the cakes on the coated baking tray and place them in the oven for 12-15 minutes.
When the cakes are ready, you let them cool well. When they are cold, they are hard / brittle.