Big chocolate chip cookies
6 big cookies or 12 small cookies
What do you need:
200 grams of almond flour,
½ teaspoon of 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 sheet with baking paper.
Put the broken linseed together with the 9 tbsp of water in a small bowl and mix it together. Set it aside.
All dry ingredients are placed in a large bowl and stir well.
Add the wet ingredients to the flour and knead into a dough ball with the hands. Wrap the ball in some household foil and then put it in the fridge for about 20 minutes.
Take the dough ball from the refrigerator and divide the dough into 6 pieces. Make 6 balls of this and press it into flat cakes.
Place the cookies on the lined baking sheet and slide them into the oven for 12-15 minutes.
When the cakes are ready, let them cool well. When they are cold, they are hard / brittle.
Source / photo: Manon from Vegan Flavors