INGREDIENTS (approx. 13 cookies):
- 2 C oat flour (200 g)
- 1 tbsp potato starch
- 5 tbsp carob molasses (100 ml)
- 50 g coconut oil (1/5 cup dissolved oil)
- pinch of salt
- carob-tahini cream, for topping
PREPARATION:
Dissolve the coconut oil in a small saucepan, add the molasses and mix thoroughly with a whisk.
Sift dry ingredients to the bowl and mix thoroughly.
Combine dry ingredients with wet ingredients.
Knead the whole mixture into a ball and put in a covered bowl for 30 minutes in the fridge.
After that, break small pieces and form balls, then flatten them in the middle using your thumb.
Preheat the oven to 180 ° C and bake them for about 15 minutes.
When they cool slightly, fill the holes with the cream.
Store the cookies in a sealed container for up to a week.
Enjoy