Chocolat Chip Cookies

Name: Chocolat Chip Cookies
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 18
Ingredients: 1 Vanilla pod; 60 g Dark chocolate; 150 g demerara sugar; 100 g Sugar Beet Syrup; 3 TABLESPOONS Rapeseed oil; 280 g Plum jam; 2 Protein (size M); 2 Eggs (size M); 225 g crunchy oats; 150 g Oat bran; 240 g Whole-wheat flour; 2 TEASPOONS Baking Powder; 30 g Cocoa powder (de-oiled)

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 18

1 Vanilla pod
60 g Dark chocolate
150 g demerara sugar
100 g Sugar Beet Syrup
3 TABLESPOONS Rapeseed oil
280 g Plum jam
2 Protein (size M)
2 Eggs (size M)
225 g crunchy oats
150 g Oat bran
240 g Whole-wheat flour
2 TEASPOONS Baking Powder
30 g Cocoa powder (de-oiled)

Directions

1
Cut the vanilla pod lengthwise and scrape out the pulp. Chop the chocolate finely. Put sugar, syrup, rape oil, plum puree, egg white, eggs, vanilla pulp, oat flakes, oat bran, flour, baking powder, cocoa and chocolate into a mixing bowl and mix with the dough hooks of the hand mixer.
2
For each cookie, place a heaped tablespoon of dough on a baking tray lined with baking paper and press flat. (6 cookies fit on one baking tray.) In a preheated oven (electric cooker 175 °C/ circulating air: 150 °C/ gas: level 2) set to 2.
3
Bake from the top for about 20 minutes. Remove the tray and let the cookies cool down on a cake rack. Do the same with the rest of the dough. Strawberries and cottage cheese taste good with it.