14 cookies or for 6 large cookies

Ingredients: 225 grams of spelled flour , 100 ml of coconut oil (melted), ½ teaspoon of tartar baking powder, 75 grams of dark chocolate (grated), 50 ml of gold syrup, 1 tablespoon of almond milk, 50 grams of Greensweet Brown (or coconut blossom sugar), 20 grams of speculaas spices and a pinch of Himalayan salt .

For the chocolate layer another 50 grams of dark chocolate (melted).

Step 1

Preheat the oven to 180 degrees and line a baking tray with baking paper.

Step 2

Place all dry ingredients in a bowl and mix together.

Step 3

Mix the wet ingredients together and add them to the flour.

Step 4

Knead with your hands into a ball of dough. Wrap it in cling film and place it in the refrigerator for 20 minutes.

Step 5

Remove the dough ball from the refrigerator and make 14 small cookies from the dough. Place them on the baking tray and after 15-18 minutes your cookies are ready.

Step 6

Do you want a chocolate layer on top? First let the cookies cool completely.

Step 7

Melt the chocolate in a bain-marie and dip half the cookies in the chocolate. You can also work with a teaspoon. You then pour some chocolate over the cookie.

Step 8

Place the chocolate cookies back on the baking tray lined with baking paper and let the chocolate harden.

Step 9

Store the cookies in your boho tiffin or take them with you on the go, mmmmmm....