Super Chocolaty Cookies
Maybe they won’t be that symmery (infact, I haven’t been making them for a while), but they’re delicious! The first time I made them I had the excuse of finishing up the chocolate from the Easter egg, but then I’ve made them again.. and again… and again, be careful they’re addictive!
Ingredients:
300 gr of flour (whatever you prefer – I recently used wholegrain spelt)
50 gr of oatmeal (preferably small)
100 gr of raw of sugar cane
100 gr of dark chocolate
75 ml of sunflower oil
100 ml of water (or milk of your choice)
1 pinch of salt
Method:
I chopped the chocolate with a crescent-shaped mincing knife or a knife with a large blade, so as to getlarge pieces but also “dust”; then I put everything in a bowl with flour, sugar, oatmeal and salt. I added oil, mixed with a fork and then I poured the water gradually, mixing with hands to get a workable consistency. I put the dough in the fridge for half an hour (or more, it’s not a bad idea), then I rolled it out on a floured surface, to thickness of about half a centimeter; I cut the dough into rectangles with a knife and put them in oven at 180 Celsius degrees for about 15 minutes. It meeds a little patience to wait for them to chill, but it’s worth it!
Chef: Cri from veganBlog
eh eh… we don’t need a proper excuse for such a goodness