Chocolate cookies with cranberries à la Kat

Ingredients for 1 servings:

• 800 g nut nougat cream, vegan also possible
• 400 g wheat flour or spelt flour or half/half
• 3 eggs, or 3 x egg substitutes for vegans
• 100 g brown sugar
• 2 packets of vanilla sugar
• 100 g hazelnuts, chopped, almonds also work
• 200 g chocolate chips
• 100 g cranberries, dried, chopped
• 1 packet of baking powder
• 400 g chocolate coating, if required

Instructions

Working time approx. 1 hour; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 40 minutes

also vegan

Mix all dry ingredients together. Add the soft hazelnut spread and the eggs and knead into a dough by hand. Preheat the oven to 180°C (top/bottom heat). Line a baking sheet with baking paper. Form walnut-sized balls and flatten them onto the baking sheet to form cookies (25 cookies per sheet). Bake the cookies at 180°C (top/bottom heat) for about 15 minutes. If you prefer the cookies a little crispier, bake for 3 minutes longer. Let the cookies cool completely after baking; they will be firm afterward. If desired, coat the cookies with chocolate coating; dark chocolate tastes best. With about 125 cookies, one cookie has 75 kcal.