Light chocolate oat cookies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
20 g unsweetened cocoa powder
02 -
50 g water
03 -
1 teaspoon baking powder (or similar)
04 -
3 pinches salt
05 -
80 g chocolate chips
06 -
90 g ground oats
07 -
90 g almond flour
08 -
50 g einkorn flour (or wheat or rice)
09 -
80 g coconut oil
# Instructions:
01 -
Gradually heat the coconut oil in a double boiler over a low flame until it’s completely melted.
02 -
Pour the melted oil into a bowl. Add the cocoa, chocolate chips, salt, water, ground oats, almond flour, baking powder, and your chosen flour. Stir everything together until the mixture forms a smooth dough.
03 -
Place the dough on parchment paper and use a rolling pin to flatten it to about 1 cm thick.
04 -
Let the rolled-out dough sit in the fridge for around 10 minutes.
05 -
Take the dough out and use a 7 cm cutter to make circular shapes. Roll the scraps back together and repeat until you’ve used all the dough.
06 -
Preheat your oven to 150°C, then bake the biscuits for 20 minutes.
07 -
Move the biscuits to a cooling rack after 5 minutes out of the oven.
08 -
Dip the finished biscuits into melted chocolate. Once it hardens, drizzle peanut butter on top using a spoon or piping bag.
# Notes:
01 -
If your peanut butter is too solid, blend it with a little oil until it’s smoother and easier to use.