Crispy on the outside and soft on the inside: these cookies are pure indulgence. The combination of Nuts Chocolate Granola, hazelnut pieces, and chocolate makes them irresistibly delicious. Perfect with a cup of coffee or as a cozy afternoon snack.
This is what you need (for 6 cookies)
- 40 g coconut blossom sugar
- 2 tbsp rapeseed/sunflower oil
- vanilla extract
- pinch of salt
- ¼ tsp baking powder
- 1 egg white
- 50 g spelt flour
- 40 g XAVIES' Nuts Chocolate Granola
- 30 g coarsely chopped hazelnuts
- 40 g dark chocolate chips (or chopped chocolate)
This is how you prepare it
Preheat the oven to 180°C (350°F). Combine the sugar, oil, vanilla, and egg white in a bowl. Add the granola, hazelnuts, chocolate chips, flour, baking powder, and salt and stir until a dough forms. Let the dough rest in the refrigerator for 30 minutes.
Line a baking sheet with parchment paper or a silicone mat. Using a spoon or ice cream scoop, scoop evenly sized mounds of dough onto the sheet, leaving plenty of space between the cookies, and flatten slightly. Bake for 10 minutes in the preheated oven.
Let them cool briefly before removing them from the baking sheet. Once the cookies are completely cooled, store them in an airtight container. They'll stay deliciously crisp for up to 4 days.