Cookies with maple syrup and chocolate

Servings: 4
Prep time: 20 + riposo
Cooking time: 20
Seasonality: January
Type of recipe: desserts
Difficulty: easy
  • 200 g fruit muesli

    100 g wheat flour type 1

    30 g unsweetened cocoa powder

    100 g peeled almonds

    100 ml maple syrup

    100 g coconut butter

    1 teaspoon of natural vanilla extract

    1 teaspoon of baking powder for vegan cakes

    almond or coconut milk


  1. Chop the almonds with a knife. Put the muesli on a baking tray lined with parchment paper and toast it in a preheated oven at 150°C for about 10 minutes. Remove from the oven, let it cool, then chop it finely in a blender by operating it intermittently.

  2. Sift the flour with the baking powder and a pinch of salt into a bowl, add the muesli, chopped almonds and vanilla extract, mix, then add the oil and maple syrup, working the ingredients until you get a homogeneous mixture and adding a few milk tablespoons if necessary.

  3. Form a loaf, wrap it in baking paper and let it rest in the fridge for an hour. Take the dough out of the fridge and roll it out to a uniform thickness of 3-4 mm, then cut it out into many discs. Knead the excess dough again, roll it out and create more cookies.

  4. Arrange them in a baking tray lined with parchment paper, space them apart, and bake in a preheated oven at 180°C for about 10-12 minutes.

  5. Remove from the oven and let them cool on a wire rack before serving.