Approx. 12 pcs.
Ingredients:
- ½ dl water or plant milk
- 2 tsp flea seed husk
- 250 g peanut butter (or other nut butter)
- 220 g coconut sugar (or rapadura/brown sugar)
- 1 tsp baking soda
- 100 g dark chopped chocolate
Procedure:
- Mix water (or plant milk) with flea seed shells and leave it for about 10 minutes to gel.
- Mix the peanut butter, coconut sugar, baking soda and the gelled mixture of flea seed shells well together.
- Coarsely chop the chocolate and add it to the batter.
- Roll the dough into balls (about 12) and flatten them with a fork on a baking sheet lined with baking paper.
- Bake the cookies at 175° C for about 12-15 minutes or until lightly golden.
- Let the cookies cool on the plate as they are very soft when they are fresh out of the oven. They will be crispy at the edges and deliciously chewy in the middle.