Multigrain cookies made with a base of whole grain spelt flour, mixed seeds, nut butter, and, of course, chocolate. Lightly sweetened with coconut sugar and egg and dairy free.
Course Chocolate, Cookies and Bars, Dessert, Desserts, Snack, Snacks
Add the nut butter, milk, olive oil, and vanilla to the bowl. Stir until fully combined into a dough with no streaks of flour remaining. Fold in the dark chocolate until dispersed through the dough.
150 grams nut or seed butter, 60 ml non-dairy milk, 2 tablespoons olive oil, 1 teaspoon pure vanilla extract, 70 grams dark chocolate
Form balls of dough, about 2 tablespoons each, and place them onto the prepared baking sheet with about 3 cm (~1 inch) between each. Flatten slightly with your hands. Repeat until all of the dough has been used. There should be around 16 cookies.
Bake for 10-12 minutes, or until just lightly golden. Cool for 10 minutes on the baking sheet before removing and cooling fully on a wire rack. The cookies will keep well in a sealed container for about a week.