Here’s a small batch of very filling protein-packed cookies in case of urgent chocolate cravings.
About the ingredients:
– It’s better to use fresh ground hazelnuts. Ground hazelnut powder tends to get bitter when it’s stored in a package somewhere in a cupboard.
– The more almond milk you put, the more you’ll get a kind of stodgy muffin texture instead of a cookie texture. If you’re looking for crisp cookies, it’s better to use the strict minimum of almond milk (1-2 tablespoons).
– Regarding the chocolate, I like the Belgian brand Cavalier, a sugar-free chocolate that doesn’t use any maltitol.
Mix dry ingredients together. Melt chocolate with milk in the microwave. Add melted chocolate/milk to the dry ingredients. Add chocolate chips at last.
Divide the dough into small heaps onto a baking sheet covered with parchment paper. Bake 10 minutes at 180 degrees Celsius or until cookies look puffed.
Nutrition facts per cookie: 151 kcal, 8 g protein, 4.4 g carbs, 1.2 g sugar, 11.7 g fat, 3.8 g fiber.