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