Spider Web Cookies

Ingredients for 1 servings:

• 120 g flour, I use gluten-free flour mix
• 50 g almond(s), grated
• 50 g coconut blossom sugar, alternatively whole cane sugar
• 70 g oat flakes
• 30 g cocoa
• 1 tsp cream of tartar baking powder
• 2 tbsp flaxseed, crushed
• n. B. Salt
• 120 g liquid margarine
• 120 ml milk, here almond milk
• 70 g dark chocolate
• 1 tsp coconut oil
• 60 g powdered sugar
• 1 ½ tsp milk, here almond milk

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Chocolate oatmeal cookies, not too sweet, tasty not only on Halloween, healthier snack

For the cookies, mix the flour, almonds, coconut blossom sugar, oats, cocoa, baking powder, flaxseed, and salt in a bowl. Add the melted margarine and milk and fold in until the dough thickens. Chill the dough for about 30 minutes. Preheat the oven to 180°C (top/bottom heat) and line a baking tray with baking paper. Use a tablespoon to scoop out portions of the dough and shape them into balls. Flatten the balls on the baking tray and form them into cookies. Bake the cookies in the preheated oven on the middle rack for about 15-20 minutes. Remove from the oven and let cool. For the glaze, finely chop the dark chocolate and melt it together with the coconut oil over a bain-marie. Spread the chocolate glaze over the cookies. Sift the icing sugar into a bowl and mix with the milk to form a thick icing. Put the glaze into a piping bag and cut a small hole in the tip. Using the powdered sugar glaze, draw a spiral pattern on the cookies. Then, use a toothpick to pull through the wet glaze to form the spider web. This works best when the chocolate glaze isn’t completely dry yet. Alternatively, you can decorate the cookies directly with the powdered sugar glaze to create a spider web.