Soft choc-chip butter cookies with almonds! (in English)
Chocolate, butter, almond and vanilla, merge into a delicious symphony. A cookie, two perfect bites. Enjoy!
...And just because they are delicious, do not eat all 28 cookies in one go, yeah?
Ingredients
- 150 g coarsely ground almonds
- 150 g almond flour
- 100 g stevia-erythritol sweetener 1:1 I use Sukrin Gold
- 60 g egg whites
- 100 g melted butter or coconut oil
- 50 g double cream or coconut cream
- 100 g chocolate chips or chopped chocolate over 85% cocoa I used 99%
- 5 g salt
- 1 stick vanilla (the seeds)
Instructions
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Mix all the ingredients with a spoon and refrigerate until the dough is firm enough to form into cookies and does not stick to your hands. About 20-30 minutes.
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Form 28 cookies weighing 25 grams each. There are two options.
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The first option: Form the dough into balls, that are just flat on the underside. Bake at 180 degrees Celsius for 12 minutes on a piece of parchment paper. They do not spread.
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This baking method results in a cookie, with a buttery cake center and is slightly crispy outside.
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Allow to cool before removing from the parchment paper.
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The second option: Push the dough balls slightly with your fingers. Bake at 160 degrees Celsius for 18 minutes, on parchment paper. They do not spread.
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This baking method results in a cookie that is slightly soft in the center but mostly crispy on the outside.
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The next day they are even better!
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Enjoy them with a hot beverage!
