Cocoa and oat cookies with white chocolate chips
DIFFICULTY
Easy
SERVINGS
8
Pers.
COOKING TIME
Prep.15min
|
Tot. 25min
INGREDIENTS
I COOK FOR
-
+
50,00
g
CAILLER DESSERT White, crushed
40,00
g
Cailler Cuisine Chocolate Powder
100,00
g
Almond butter
20,00
g
Coconut oil, melted at room temperature
80,00
ml
Maple syrup
1,00
teaspoon
Vanilla extract
100,00
g
Oatmeal
1,00
pinch
Fleur de sel
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INSTRUCTIONS
1 Preheat the oven to 180°C and line the tray with baking paper.
2 Mix the almond butter, coconut oil, maple syrup and vanilla extract in a bowl.
3 Add the oatmeal and cocoa powder and stir again.
4 Add half of the white chocolate chips and stir with a wooden ladle.
5 Take a tablespoon of dough and form small balls. Place the balls of dough on the baking paper and flatten them to a height of about 1 cm.
6 Once all cookies are formed, sprinkle the remaining chocolate chips on top of the dough.
7 Bake in the middle of the oven for 8 to 10 minutes.
8 Sprinkle the cookies with fleur de sel immediately after baking.
2 Mix the almond butter, coconut oil, maple syrup and vanilla extract in a bowl.
3 Add the oatmeal and cocoa powder and stir again.
4 Add half of the white chocolate chips and stir with a wooden ladle.
5 Take a tablespoon of dough and form small balls. Place the balls of dough on the baking paper and flatten them to a height of about 1 cm.
6 Once all cookies are formed, sprinkle the remaining chocolate chips on top of the dough.
7 Bake in the middle of the oven for 8 to 10 minutes.
8 Sprinkle the cookies with fleur de sel immediately after baking.
