These cookies are dangerously too delicious. I say this because I made them in the morning and by 5pm they were all gone. Yep, I ashamedly ate the whole tray because they were sooo incredibly good! You know that anything with chocolate gets my vote, especially when it’s double but these cookies are even more special thanks to the pretzel addition. That salty, crunchy texture really take these cookies to a next level of deliciousness! Plus they are ridiculously easy to make! Enough said, please go and make them! You will thank me later ;)
Makes about 10-12 cookies depending on the size
1 cup of oat flour ( just blend some oats in a blender and then measure 1 cup)
1 cup of ground almond
3 tablespoons of raw cacao powder or cocoa powder
1/2 teaspoon of baking powder
a pinch of sea salt
1/4 cup of melted coconut oil
5 tablespoons of maple syrup or honey
1 tablespoon of flaxseeds + 2 tablespoons of water
1/2 teaspoon of vanilla extract or powder
2 bars of Goodio Pure Nacional Chocolate (80gr)
About 10-12 vegan pretzel ( i bought mine in sainsbury’s and they were accidentally vegan)
Start by preheating the oven at 180 degrees celsius. Mix the flaxseeds with the water and let it sit onto one side for 5-8 minutes until it becomes kind of jelly and gloopy.
In a large bowl mix together the oat flour, ground almonds, baking powder, salt and raw cacao powder. In a separate bowl whisk together the coconut oil, maple syrup, the flaxseeds mixture and vanilla extract. Pour the wet ingredients into the bowl with the dry and give its good stir until everything is combined.
Line a baking tray with some parchment paper. Scoop out about 1 tablespoon of the cookie dough for each cookie. If you have an icrecream scooper it will make the job even easier. With your hands press it down slightly and top each cookie with a pretzel. Bake the cookies in the oven for 12-15 minutes until they start to be slightly golden brown around the edges. Don’t worry if they are very soft when you remove them from the oven, they will harden up in the cooling process.
Let the cookies cool down for 1/2 hour and then enjoy!
Recipe by Elisa Rossi