|1 tbsp||flaxseed meal|
|75 ml||Almond milk (almond drink)|
|60 g||Coconut oil, melted|
|1/2 teaspoon||vanilla extract|
|150 g||Flour (with me: gluten-free flour mix for cake)|
|40 g||Mandel (n)|
|80 g||Coconut blossom sugar (alternatively brown sugar)|
|1 teaspoon||baking powder|
|1/2 teaspoon||bicarbonate of soda|
|30 g||Chocolate drops, vegan (alternatively dice dark chocolate)|
Working time: approx. 15 min. / Cooking time: approx. 20 min. Rest period: approx. 30 min. / Level of difficulty: normal
Mix the flaxseed meal with almond milk, coconut oil and vanilla extract and allow to swell for about 10 minutes.
Put the dry ingredients in a bowl and mix. Put all moist ingredients under the dry ingredients. Mix in 2/3 of the chocolate drops. Keep the bowl of dough cool for about 30 minutes.
Preheat the oven to 180 ° C top and bottom heat. Lay out a baking sheet with parchment paper.
Remove the dough from the refrigerator, remove one tablespoon of dough and form into a ball. Place the dough balls on the baking tray and press flat with your fingers. Distribute remaining chocolate drops on the surface of the cookies.
Bake the cookies in the preheated oven on the middle rack for about 20 minutes. Then remove the cookies, let it cool on a wire rack and enjoy lukewarm!
These cookies are deliciously delicious, not too sweet with coconut blossom sugar and totally easy to prepare. The vegan cookies sweeten the afternoon and are a great companion to a cup of coffee or tea.