With a melting chocolate and hazelnut heart
The vegan protein spread is finally here! To celebrate, here is a stunning chocolate cookie recipe. Crunchy, tasty, with a melt-in-the-mouth chocolate taste: who could resist?
Preheat the oven to 180 ° C.
Put all the dough ingredients in a bowl and knead by hand until you get a smooth dough.
Moisten your hands and form 5 balls of dough (about 40 g).
Flatten the dough pieces with the palm of your hand. Place 1 teaspoon of vegan protein spread on the dough and fold the edges to carefully close the cookie.
Place the cookies on a baking sheet lined with baking paper.
Place the chocolate cookies in the oven for about 15 minutes at 180 ° C.
Let the filled cookies cool for about 10 minutes and enjoy them while still hot.
For an even more intense chocolate-hazelnut taste, spread vegan spread on the cookies.
- Good Appetite!
Tip: Chocolate and peanut butter cookies
Of course, you can also fill your chocolate cookies with another spread or peanut butter, almond or other. We’re big fans of peanut butter, so we mostly like replacing the spread with peanut butter. Add a pinch of coarse sea salt and you have the ultimate peanut butter cookie with a slightly salty flavor!
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