Candies Recipe: Crisp Whole Chocolate Longevity Cookies
For 15 large cookies – Preparation: 10 min – Cooking: 15 min.
140 grams of T110 flour
1/2 baking powder
85 grams of coconut sugar
2 tbsp. teaspoon pure unsweetened cocoa
115 grams oat bran
125 g coarsely chopped hazelnuts
100 grams of sunflower oil
100 grams of dark chocolate
75 g vegetable milk (soya, almond, chestnut of your choice)
1 c. Vanilla extract
1 pinch of fleur de sel
. Preheat the oven to 180 degrees. In a mixing bowl, combine the dry ingredients: flour, baking powder, sugar, cocoa and salt. Add all the other ingredients and mix until you get a homogeneous, smooth and slightly sticky dough (this is normal).
. Using an ice cream scoop with a diameter of 5 cm, take spoonfuls of the dough and place them on a large baking sheet (or two smaller ones) lined with parchment paper. Flatten the cookies by lightly crushing each ball into an 8.5 cm diameter disc with your wet hands.
. Bake for 15 minutes. Once out of the oven, remove the cookies with a spatula and place them on a wire rack so that they become crisp as they cool.
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