120 gr di farina integrale
Ingredients for 25-30 cookies:
100 gr all-purpose flour
120 gr whole-wheat flour
80 gr coconut flour
150 gr cocoa butter
120 gr caster sugar
1 teaspoon of biologic and gluten-free yeast by S.Martino
20 gr unsweetened cocoa powder
In a mixing bowl combine the 3 different flours with the sugar, the yeast, the cocoa powder and the softened butter.
Knead the ingredients until a smooth dough.
Shape a ball, wrap in plastic wrap and store into the fridge for about 20 minutes.
After the resting time, shape a walnut sized balls.
Place them onto the baking sheet (lined with parchment paper) and gently flatten the cookies with a fork.
Bake for about 15 minutes at 356°F.