INGREDIENTS
2 tbsp rapeseed oil
only drops of vanilla extract
a pinch of salt
¼ kl baking powder
1 protein
40 g self-raising flower
40 g XAVIES' Double Chocolate Granola
30 g hazelnuts
40 g of fondant chocolate.
PREPARATION
Preheat the oven to 180 ° C.
Chop the hazelnuts roughly. Break the chocolate and roughly chop into pieces with a knife.
Mix the sugar, oil, vanilla extract, salt, baking powder and protein in a mixing bowl.
Add the flour, the chocolate granola, the chopped hazelnuts and the chocolate pieces and stir well.
Take a baking sheet and place a sheet of baking paper or silicone mat on it.
Use 2 teaspoons of scoops of dough on the baking tray. Leave enough space between the cookies. Push all the heaps flat into a series of cookies that are the same size.
Bake the cookies at 180 ° C for 10 min.
Tip: the candy sugar can possibly be replaced with coconut blossom sugar, the cookies will be a little more tender.
