14 cookies or for 6 large cookies
Ingredients: 225 grams of spelled flour , 100 ml of coconut oil (melted), ½ teaspoon of tartar baking powder, 75 grams of dark chocolate (grated), 50 ml of gold syrup, 1 tablespoon of almond milk, 50 grams of Greensweet Brown (or coconut blossom sugar), 20 grams of speculaas spices and a pinch of Himalayan salt .
For the chocolate layer another 50 grams of dark chocolate (melted).
Step 1
Preheat the oven to 180 degrees and line a baking tray with baking paper.
Step 2
Place all dry ingredients in a bowl and mix together.
Step 3
Mix the wet ingredients together and add them to the flour.
Step 4
Knead with your hands into a ball of dough. Wrap it in cling film and place it in the refrigerator for 20 minutes.
Step 5
Remove the dough ball from the refrigerator and make 14 small cookies from the dough. Place them on the baking tray and after 15-18 minutes your cookies are ready.
Step 6
Do you want a chocolate layer on top? First let the cookies cool completely.
Step 7
Melt the chocolate in a bain-marie and dip half the cookies in the chocolate. You can also work with a teaspoon. You then pour some chocolate over the cookie.
Step 8
Place the chocolate cookies back on the baking tray lined with baking paper and let the chocolate harden.
Step 9
Store the cookies in your boho tiffin or take them with you on the go, mmmmmm....