INGREDIENTS:
For the cookie:
- 125 g Bake-Free Sweet and savoury biscuit flour mixture
- 4 g sweetener (1:10)
- 30 g almond flour
- Grated rind of 1 untreated lemon
- 20 g coconut oil
- 100 g lukewarm water
- 1 teaspoon vanilla flavoring
To decorate:
- 55 g of sugar-free, vegan chocolate
- 5 g coconut oil
- 20 g shredded coconut
PREPARATION:
Mix the dough ingredients and let it rest for 15 minutes. Shape it into balls (I got 10 pieces) and thin one half. Bake in a preheated oven at 180 degrees on a baking sheet lined with silicone baking paper for 12 minutes with bottom-up baking (depending on the oven). Melt the chocolate with the coconut oil over steam and dip the cookies three-quarters of the way up, then sprinkle with shredded coconut. Pour the remaining chocolate into a plastic bag, cut off the corner and use it to draw eyes and noses.
