Crispy chocolate chip cookies
The recipe makes 30-35 pieces. Keep in a tight box.
- 150 g of soft butter
- 135 g of sugar
- 135 g of brown sugar
- 2 eggs
- about. 225 g wheat flour
- ¾ tsp baking soda or 1 tsp baking powder
- 1 ½ tsp vanilla sugar
- 1 teaspoon of cinnamon
- ½ tsp salt
- 150 g dark cooking chocolate or chocolate buttons
- 90 g of walnuts, hazelnuts or cashews
(preferably roast the nuts in a dry pan before coarsely chopping)
Beat butter and sugar until white, add eggs, flour, soda, vanilla sugar, cinnamon and salt and mix.
Coarsely chop the chocolate and walnuts and add to the dough.
Using two teaspoons, put the dough onto a baking sheet covered with baking paper – don’t put it too tightly, or they will float to the outside. You can also roll the dough into a sausage in baking paper, let it cool and cut it into slices. Bake in a hot oven at 190 degrees for 10-12 minutes, preferably with hot air at 170 degrees. Leave the cakes on the baking sheet for a few minutes before placing them on a wire rack and cooling.
ADVICE: If you have a nut allergy, you can replace the nuts with 45 g of large oatmeal and 45 g of coconut.
Cakes can also be baked with dried fruits, nuts and coarse flour.
Gluten- and lactose-free chocolate muffins
The recipe makes 12-14 pieces.
- 200 g of canned chickpeas
- 4 eggs
- 4 tablespoons of lactose-free cottage cheese
- 4 tbsp rapeseed oil for cooking
- 6-7 tablespoons of honey
- 6 tablespoons of cocoa
- 2 teaspoons of baking powder
- 1 teaspoon of vanilla sugar
- 40 g of chopped dark chocolate
- 20 g chopped walnuts (can be sliced)
Egg-free: Replace the eggs with 3 tablespoons of extra lactose-free cottage cheese.
Dairy Free: Replace the kesam cream with whipped Gryr or a neutral soy-based cream cheese.
Pour in a sheet of canned chickpeas. Purée the chickpeas, eggs, cottage cheese, oil and honey, preferably with a hand blender. Add dry, chopped chocolate and nuts and mix with a spoon into a dough. Fill the dough into muffin tins and bake on the middle rail at 175 degrees for approx. 15 min (small muffin tins 12-13 min).
Chocolate cake without oven
Prepared in a baking dish approx. 20×30 cm.
- about. 50 g oat cookies
- 1½ vanilla pods
- 300 g of dark chocolate/baking chocolate
- 2½ cups mixed dried fruit, chopped, such as apricots, cranberries, figs, raisins, and prunes
- 5 dl chopped mixed nuts: pistachios, walnuts, hazelnuts, cashews, pine nuts
- 1 dl of pumpkin seeds or sunflower seeds
- ½ dl sesame seeds
Line the form with baking paper, grease with a little neutral oil (it’s easier to remove the paper when the cake has hardened).
Break the chocolate into pieces and melt in a water bath (place the bowl over a pan of boiling water). Coarsely crush the cookies and mix with the vanilla essence into the melted chocolate.
Mix together the chopped dried fruits, nuts and sesame seeds. Mix ¾ of the nut mixture into the chocolate mixture. Grease the mold evenly, sprinkle the rest of the nut mixture on top. Refrigerate until the next day. Cut into pieces and keep in the cold.