For breakfast or afternoon tea, you will love to taste them!
Prep time15 minutesmin
Cook time10 minutesmin
Total25 minutesmin
Recipe type: Snack, Breakfast
Cuisine: American, French
Yield: 12cookies
Ingredients:
85goatmeal
85gSpelt flouror wheat
1/2tsp baking soda
1/4this salt
50gfinely grated coconut
80gmelted and lukewarm coconut oil
1oeuf
1tsp vanilla extract
130gdark brown sugar
35gcrushed almonds
+
40gdark chocolate pastryfull bodied or not
35gwhole liquid creamor vegetable cream
Sea salt
Instructions:
Preheat the oven to 175 ° traditional heat.
Mix the dry ingredients in a container: oatmeal, flour, baking soda, salt, grated coconut, crushed almonds (keep a little bit to decorate the top of each cookie before baking).
Then apart in another container, mix the egg, coconut oil, vanilla, sugar. Add the dry ingredients and mix just enough.
Make balls with your hands (it sticks a bit, that's normal - you can also use a small ice cream scoop) and place them on a baking sheet, spacing them apart. Press lightly on the balls if you want cookies that are a little flat (+ dry), if you prefer thicker cookies (+ soft) leave as is.
Bake for about 9/10 minutes (to be monitored depending on your oven). Place the baking sheet on a wire rack and let cool before handling (they are still soft).
Melt chocolate pieces and cream together in the microwave or in a small saucepan. Using a small spoon, make chocolate zigzags on the cookies.
Sprinkle with fleur de sel before eating.
Notes:
* can be kept for several days in an airtight box * if you want a more chocolatey taste in the cookies, you can add chocolate chips directly to the dough, or add even more chocolate topping;)
About Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)