FRIJE

Instructions

• 1.   Ingredients for 22 cookies:
  100 g whole spelt flour
  50 g oat bran
  50 g almond powder
  60 g coconut oil
  50 g coconut sugar
  1 egg
  100 g 70% dark chocolate
  2 tbsp grated coconut
  1 level tsp baking soda
• 2.   Melt 60 g of coconut oil in a saucepan.
  
  In a bowl, mix 50 g of oat bran, 100 g of whole spelt flour, 50 g of almond powder, and 1 tsp of baking soda.
  
  Add the egg, 50 g of coconut sugar, and the coconut oil.
  
  Mix well and form a ball.
  
  Place parchment paper on a tray that fits in your fridge.
  
  Flatten the ball on the parchment paper with the palm of your hand to a thickness of about 7 mm.
  
  Refrigerate for about 1 hour.
• 3.   Preheat the oven to 180°C (350°F).
  
  Using a cookie cutter of about 5 cm, shape the cookies and place them on a baking sheet lined with parchment paper.
  
  With the remaining dough, reshape cookies until the dough is used up.
  
  Bake the cookies for 20 minutes at 180°C (350°F).
• 4.   Let the cookies cool.
  
  Meanwhile, melt the 100 g of chocolate in a double boiler or in the microwave in a bowl.
  
  Spread the chocolate on top of the cookies with a spoon or dip the top of the cookie directly into the chocolate (that's what I did).
  
  Sprinkle the cookies with grated coconut.
  
  Refrigerate for about 2 hours.

Nutritional information *