6 big cookies or 12 smaller cookies

Ingredients: 200 grams of almond flour, ½ teaspoon of tartar baking powder, 80 grams of coconut oil (melted and cooled), 50 grams of cocoa nibs, 40 grams of sweet chocolate, a few drops of liquid stevia vanilla, 3 tbsp of broken linseed + 9 tbsp of water and a pinch of Himalayan salt

Step 1

Preheat the oven to 175 degrees and line a baking tray with baking paper.

Step 2

In a small bowl, combine the broken linseed with the 9 tbsp water and mix together. Set aside.

Step 3

Place all dry ingredients in a large bowl and stir well.

Step 4

Add the wet ingredients to the flour and knead with your hands into a dough ball. Wrap the ball in some cling film and then place it in the refrigerator for about 20 minutes.

Step 5

Take the dough ball from the refrigerator and divide the dough into 6 pieces. Make 6 balls out of this and press them into flat cakes.

Step 6

Place the cookies on the lined baking sheet and place in the oven for 12-15 minutes.

Step 7

When the cookies are ready, let them cool thoroughly. When they are cold, they are hard/brittle.

Step 8

Store the cookies in your boho tiffin. Great to use as a cookie jar or take it with you on the go.