INGREDIENTS
225 g of wholegrain rice flour
100 g of millet flour
25 g of almond powder
1 teaspoon of baking powder
½ teaspoon of baking soda
1 pinch of salt
3 tablespoons melted coconut oil
25 cl of vegetable milk (almond for me)
70 g of cocoa bean nibs
40 g of cranberries
50g of agave syrup
PREPARATION
Preheat the oven to 180°.
In a bowl, add the dry ingredients one by one, mixing between each addition, following the order of the ingredients. Then add the coconut oil and mix with a spatula or even by hand.
In another container, mix the milk with the agave syrup then add the liquid mixture to the dry ingredients.
Then add the cocoa nibs and cranberries and stir just enough to combine.
On a baking sheet lined with parchment paper, drop the dough using a spoon dipped in cold water. This tip prevents the dough from sticking.
Space out the small circles of dough and bake for 20 minutes. Let the cookies cool before eating.
Inspiration and sources: almond and basil