How many cookies would you like to bake?
These gluten-free and vegan cookies are wonderfully crispy on the outside and beautifully soft on the inside. Almonds powder and KOMEKO KUCHENGLÜCK create a perfect texture, while chocolate chips and nuts provide an intense aroma. Ideal with coffee, as a snack, or a sweet gift during the colder months.
#gluten-free
#vegan
#winter
Ingredients
For the dough:
-
90
g coconut oil
-
50
g water
-
90
g sugar
-
50
g ground almonds
-
160
g KOMEKO KUCHENGLÜCK
-
0.5
tsp baking powder
-
3
Pinches of salt
-
80
g small chocolate drops (vegan)
-
30
g pecans or walnuts (to taste)
Preparation
- Melt coconut oil:
Melt the coconut oil in a pot and then add it to a bowl with the remaining ingredients. - Make the dough:
Mix and knead all ingredients well until a homogeneous dough is formed. Since the dough is quite oily, it is recommended to work with disposable gloves. - Forms:
Form into balls (approx. 40 g each), flatten slightly and place on a plate lined with baking paper. Chill in the refrigerator for 30 minutes. - Bake:
Preheat oven to 200°C (fan-assisted). Place cookies on a baking sheet along with the baking paper and bake for 10–12 minutes. - Allow to cool:
Remove from the oven and allow to cool completely.
Our tip: The cookies taste even better the next day and remain crispy on the outside and moist on the inside!
