Ultra soft gluten-free carob & hazelnut cookies

STEP 1: INGREDIENTS

• 3 tbsp rice or buckwheat flour
• 3 tbsp. hazelnut powder
• 1 tbsp grated coconut
• 1 tbsp of carob
• 1 tsp baking powder (bicarbonate)
• 1 tbsp coconut sugar
• 1 tbsp raisins
• 1 organic egg or 1 flax egg (1 tbsp of flax and 8 cl of water)
• 1 tbsp of cocoa butter or melted coconut
• 1 tbsp hazelnut or almond puree
• 1 pinch of salt and/or vanilla powder
• A few flaked almonds or crushed hazelnuts for the topping

STEP 2: RECIPE

In a bowl prepare the flax egg, i.e. 1 tbsp of flax seeds (ground) & 3 tbsp of water or vegetable milk and leave in the refrigerator so that the flax gels.

In a mixing bowl, pour the dry ingredients and mix well, pour in the flax egg (or organic egg), the hazelnut puree, the coconut/cocoa oil.

Place in the oven for about 15 min at 200°C until the edges of the cookies are golden.