Summary

Ingredients

• 70 g chocolate, white, without soy lecithins
• 80 g coconut oil
• 40 g coconut milk
• 50 g suar, brown
• 1 pinch (s) salt
• 250 g spelled flour type 630
• 0.5 teaspoon ½ vanilla powder
• 2 teaspoons baking soda
• 0.5 teaspoon ½ baking soda
• 80 g suar beet syrup

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Instructions

1. Preheat the oven to 180 C top / bottom heat.
2. Line two baking trays with parchment paper.
3. Chop the chocolate into small pieces. Melt the coconut oil in a saucepan or briefly in the microwave. Knead all ingredients, except for the chocolate, into a dough with your hands, then mix in the chocolate. Shape the dough into 12 cookies and distribute them on 2 baking trays.
4. Bake the cookies one after the other for approx. 10 -12 minutes at 180 ° C on the middle rack and allow to cool completely.
5. Tips: Vegan white chocolate is low in histamine and lactose-free! Important: buy without soy lecithins!
6. The sugar beet syrup gives the cookies a delicious caramel taste.