Ingredients

120 g tahini (When using tahini, make sure that it is a slightly thinner type that can be easily poured out of the jar and mixed with the other ingredients)

80 g coconut blossom sugar

50 g oat flour

1 level teaspoon baking powder

1/2 teaspoon maca powder

1 pinch of salt

30 ml of water

50 g choppedDark Chocolate Chocolinis

preparation

Preheat the oven to 175 °C top/bottom heat.

Mix the tahini with the coconut blossom sugar until it forms a homogenous mass, then gradually add the oat flour, baking powder, maca powder, salt and water. Mix all the ingredients well until you have a sticky but easily moldable dough. Finally, fold in the chopped dark chocolate chocolinis.

Form 8 balls from the dough and place them well apart on a baking tray lined with baking paper.

Press the balls down lightly with your hand, as they will flatten and take on their cookie shape during baking.

Bake the cookies for about 12-15 minutes. The longer they are in the oven, the crispier they will be once they cool. Ideally, you should stay close by so that they don't get too dark all at once.

Remove the baking sheet from the oven and immediately sprinkle the cookies with sea salt flakes to help them stick to the melted chocolate.

Wait a few minutes until the cookies have cooled down a bit and then eat them!