John Myers
Ingredients for 1 servings:
- 120 g butter, soft, lactose-free
- 110 g sugar
- 1 packet of vanilla sugar
- 2 eggs
- 70 g flour
- 100 g almonds, ground
- 80 g oat flakes, fine
- 1 pinch of salt
- 1 tsp, leveled baking powder
- 1 pinch of cinnamon
- n. B. Chocolate, lactose-free, approx. 120 g
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes
Chocolate recycling
Cream the butter with sugar and vanilla sugar. Beat in the eggs one at a time. Combine the flour, almonds, oats, salt, baking powder, and cinnamon. Stir the mixture into the butter mixture. Chop the chocolate into small pieces and stir in. Preheat the oven to 180°C. Place small mounds of dough on the baking sheet, leaving space between each mound; they spread quite a bit. Depending on the size, bake the cookies for about 12 minutes. When the edges are brown, they’re done! This recipe is perfect for using up lactose-free chocolate Easter bunnies or Santas. Simply place them in a freezer bag and hit them a few times with a rolling pin. I’ve also used chocolate with nougat filling, dark mousse, and similar fillings.
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