85g nut mousse (light almond nut mousse / dark hazelnut nut mousse)
75g coconut nut
2 tablespoons water
70g agave syrup or maple syrup
1 1/2 tsp vanilla powder
1 tbsp. egg substitute
1 tsp. turmeric (only for light dough)
140g wholemeal flour
100g ground hazelnuts or almonds pinch of salt
1/4 tsp. clove
1 tbsp. maple syrup
some raspberry or apricot jam
Round, nutty, fruity – what more could you want in a cookie? Here unite some of my favorite flavors together. If you prefer them tasting of hazelnut, choose the dark version, who prefers almonds like the lighter.
Preparation:
1. Preheat the oven to 180° C.
2. Mix everything together well, I usually do this in my food processor.
3. Form small balls with your hand and place them on a baking tray covered with baking paper.
4. Form a hollow in the middle of the balls and fill this hollow with jam. To hazelnut fits best raspberry and to almonds the apricot jam – at least I think so 🙂
5. Now bake everything at 170 ° C for 15-20 minutes.
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