Vegan cookies with white chocolate

Ingredients for 1 servings:

• 70 g white chocolate, without soy lecithins
• 80 g coconut oil
• 40 g coconut milk
• 50 g brown sugar
• 1 pinch of salt
• 250 g spelt flour type 630
• ½ tsp vanilla powder
• 2 tsp baking powder
• ½ tsp baking soda
• 80 g beet syrup

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

low in histamine, lactose-free, makes approx. 12 biscuits

Preheat the oven to 180°C (top/bottom heat). Line two baking sheets with baking paper. Chop the chocolate into small pieces. Melt the coconut oil in a saucepan or briefly in the microwave. Knead all ingredients, except the chocolate, into a dough by hand, then mix in the chocolate. Form 12 cookies from the dough and place them on two baking sheets. Bake the cookies one after the other for approx. 10-12 minutes at 180°C on the middle rack and let cool completely. Tips: Vegan white chocolate is low in histamine and lactose-free! Important: Buy without soy lecithin! The sugar beet syrup gives the cookies a delicious caramel flavor.