Summary

Ingredients

• 80 g almond (s), round
• 30 g coconut flakes
• 30 g xylitol (suar substitute) or erythritol; if necessary brown suar
• 5 ml liquid sweetener, baking stable, i.e. saccharine or cyclamate; alternatively stevia quantity replacement for 70 g sugar
• 1 pinch baking powder
• 1 egg (s)
• 70 g butter, cold, cut into cubes
• 0.5 teaspoon ½ vanilla flavor or vanilla pulp
• 100 g natural yourt, 3.5% or hiher
• 90 g oatmeal, whole rain
• 30 g bakin cocoa, unsweetened, no cocoa powder

Print Recipe Pin Recipe

Instructions

1. Mix well all dry ingredients in a large bowl. Make a small hollow in the middle and add the egg, butter, liquid sweetener, vanilla and yoghurt. Stir gently with a fork while dividing and mashing the butter.
2. Then knead the mixture into a smooth, firm dough with the mixer or the food processor on the slowest speed with a dough hook. However, I recommend kneading by hand.
3. Preheat the oven to 180 degrees top / bottom heat or 160 degrees circulating air.
4. Pluck small pieces from the dough and roll them into balls between your hands, press the balls flat to a thickness of just under cm and place them on a baking sheet with baking paper. Then bake on the lower shelf for 20-25 minutes at the specified temperature.
5. Then let it cool down well.