INGREDIENTS:
Makes 16 cookies
- 150 gr oat flour
- 4 tablespoons coconut sugar
- 80g egg whites (or 2 small eggs)
- 50ml milk
- 2 tablespoons butter
- 1 teaspoon baking powder
- pinch of salt
- 3 squares of seed and bean raspberry and vanilla white chocolate + 3 squares of seed and bean hazelnut milk chocolate
METHOD:
- In a bowl mix the oat flour, sugar, baking powder and salt.
- Melt the butter and add it to the dry mix.
- Following, add the milk and egg whites and combine well.
- Break the chocolate squares into pieces and incorporate the chunks into the dough.
- Form balls with your hands and arrange them in a baking sheet lined with parchment paper.
- Bake in the preheated oven at 190°C for 8 minutes.
- Remove from the oven and let the cookies cool in the baking tray (they will continue to cook and form a crust on the outside while staying soft on the inside!)
Thanks to Carolina (@carollicious) for this recipe.
