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Cocoa biscuit


(200 ml measuring cup)

• 60g of chopped or crushed chestnuts (I use cashews, Brazil nuts, walnuts and almonds)

• 2 eggs

• 1 teaspoon of vanilla extract

• 1 shallow teaspoon of baking powder

• 60 g of coconut oil

• 2 tablespoons of 100% cocoa powder

• 100 g of coconut sugar

• 1/2 cup of fine oat flakes

• 1 cup of gluten-free flour mix


Mix all dry ingredients and set aside.Beat the eggs with a fork and add vanilla extract.Pour onto the dry ingredients mixture and mix.Add the coconut oil and mix well. It will form a homogeneous and slightly sticky dough.Refrigerate for 30 minutes and then shape into small balls of approximately 20 g and flatten with the palms of your hands.Grease a tray and place the cookies on it.Preheat the oven for 10 minutes at 180ºC and let the cookies bake for approximately 15 minutes.

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