Ingredients:
- 200 g of organic hemp flour Ruggeri Farine
- 50 g of bitter cocoa powder
- 1 egg
- 120 g of vegetable margarine (based on non-hydrogenated vegetable oils and without palm oil)
- 120 g of granulated sugar
- 100g dark chocolate chips
- 1/2 sachet of baking powder
Procedure:
- In a bowl, mix the margarine and sugar, crushing and mixing with a fork, until you obtain a smooth cream.
- Add the egg and mix well into the cream.
- Add the powders a few at a time, letting them absorb into the mixture before adding more, until they are all used up.
- Once the mixture is well blended, finally add the chocolate chips and mix until they are well blended into the mixture.
- Take a spoonful of mixture at a time and, with slightly moistened hands, form a meatball.
- Place the meatballs on the baking tray lined with baking paper and, still using your hands, flatten them to obtain a biscuit half a centimetre thick.
- Space the cookies a little apart on the baking sheet.
- Cook in a preheated oven at 180°C, static mode, for 10 minutes.
- Remove from the oven and let the cookies cool completely before removing them from the pan.
Notes:
- The cookies are very soft when freshly baked, but become crumbly as soon as they cool.
- Store cookies in a cookie tin.
Recipe by https://www.delizieeconfidenze.com/
